Description
Tender chicken breasts baked in a creamy Asiago cheese sauce with garlic and Italian seasoning, resulting in a rich, comforting dish perfect for weeknights or cozy dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Asiago cheese, freshly grated
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden; remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to deglaze the pan.
- Add grated Asiago cheese and Italian seasoning, stirring until cheese melts and sauce slightly thickens.
- Return seared chicken to the skillet, spoon sauce over the top.
- Transfer skillet to oven or move contents to a baking dish. Bake uncovered for 25–30 minutes, until chicken is cooked through and sauce is bubbly.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Asiago for best flavor and texture.
- Can substitute boneless chicken thighs for a juicier result.
- To reduce carbs, pair with steamed vegetables or cauliflower rice.
- Leftovers keep well for 3 days in the fridge—reheat gently to avoid separating the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
