Hey y’all! If you’re looking for a dish that’s both simple to make and absolutely scrumptious, these Creamy Baked Asiago Chicken Breasts are it! With a rich, cheesy sauce and tender, juicy chicken that bakes to perfection, this recipe is great for a family dinner or when you’re entertaining guests. Let’s get cooking!
Why You’ll Love This
- Quick and easy to prepare, making it perfect for busy weeknights.
- The creamy asiago sauce adds a luxurious touch to the dish.
- Rich in flavor while using simple, everyday ingredients.
- Perfectly pairs with a variety of sides for a complete meal.
- Bakes to perfection, ensuring a juicy and tender result every time.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Asiago cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and Italian herbs on both sides.
Make the Creamy Asiago Sauce
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and let it simmer for 2 minutes. Stir in grated Asiago cheese until melted and smooth.
Bake the Chicken
Place the seasoned chicken breasts in a baking dish. Pour the creamy Asiago sauce over the chicken, making sure they are well coated. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Notes
- For extra flavor, marinate the chicken for at least an hour before cooking. Check out these marinade ideas.
- For a golden brown top, broil the dish for an additional 2-3 minutes after baking.
Variations
- Use Parmesan cheese instead of Asiago for a different cheesy flavor.
- Add sun-dried tomatoes to the sauce for a Mediterranean twist.
- Include spinach in the sauce for added nutrition and a pop of color.
Required Equipment
- Baking dish
- Skillet
- Oven
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
- Serve with garlic mashed potatoes or a side of roasted vegetables.
- Pair with a crisp white wine like Sauvignon Blanc.
Pro Tips
- For evenly cooked chicken, pound breasts to an even thickness. Learn more about how to pound chicken properly.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute.
- Use a meat thermometer to ensure perfectly cooked chicken every time.
FAQ
- Can I use chicken thighs instead of breasts? Yes, chicken thighs will work well but may need slightly more cooking time.
- Is there a low-fat version of this recipe? You can use half-and-half instead of heavy cream for a lighter sauce.
- Can I freeze this dish? While it’s best enjoyed fresh, you can freeze it for up to 1 month. Thaw in the fridge before reheating.