Creamy Asiago Chicken Recipe

Creamy Asiago Chicken is a comforting, skillet-style dinner that feels rich and satisfying without being complicated.

Golden-seared chicken breasts are simmered in a smooth Asiago cheese sauce that’s creamy, savory, and gently nutty. The sauce clings to the chicken beautifully, creating a dish that feels indulgent yet balanced.

This recipe works perfectly for busy weeknights when you want something special, but it’s also impressive enough for casual guests or a relaxed weekend meal.

Behind the Recipe

This dish was created to highlight Asiago cheese as the main flavor instead of relying only on cream. Asiago melts smoothly and adds depth, giving the sauce richness without heaviness. Cooking everything in one skillet allows the browned bits from the chicken to build flavor directly into the sauce. The result is tender chicken coated in a velvety, restaurant-style cheese sauce that’s easy to repeat at home.

Recipe Origin or Trivia

Asiago is an Italian cheese traditionally produced in the Veneto region. When young, it melts well and delivers a mild sharpness that works beautifully in creamy sauces.

This recipe is inspired by Italian-American comfort cooking, where simple ingredients and skillet methods create bold, familiar flavors without complexity.

Why You’ll Love This Recipe

• Rich, creamy Asiago cheese sauce
• Juicy, pan-seared chicken
• One-skillet cooking
• Ready in about 30 minutes
• Simple ingredients
• Family-friendly flavors
• Pairs well with many sides

Chef’s Pro Tips for Perfect Results

• Sear the chicken well for deeper flavor
• Use freshly grated Asiago for smooth melting
• Keep the sauce at a gentle simmer
• Add a splash of broth if the sauce thickens too much
• Taste before serving, Asiago saltiness varies

Kitchen Tools You’ll Need

1. Large skillet or frying pan
2. Tongs or spatula
3. Knife and cutting board
4. Measuring cups and spoons

Ingredients in This Recipe

1. Chicken Breasts (4 boneless, skinless): Cook evenly and stay tender
2. Olive Oil (1 tablespoon): For searing
3. Butter (1 tablespoons): Adds richness to the sauce
4. Garlic (3 cloves, minced): Aromatic base
5. Heavy Cream (1 cup): Creates a smooth, creamy sauce
6. Asiago Cheese (½cup, freshly grated): Nutty, creamy, and bold
7. Salt & Black Pepper: To taste

Ingredient Substitutions

1. Boneless chicken thighs can replace breasts for juicier meat
2. Parmesan or Romano can replace Asiago, with slightly sharper flavor
3. Half-and-half can replace heavy cream for a lighter sauce
4. Vegetable broth can be used instead of chicken broth

Steps

• Season the chicken breasts on both sides with salt and black pepper.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add the chicken breasts and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
• Reduce heat to medium and add garlic to the same skillet. Cook for about 30 seconds until fragrant.
• Pour in the heavy cream, stirring to scrape up any browned bits.
• Add the grated Asiago cheese and simmer gently for 2–3 minutes until the sauce thickens slightly.
• Return the chicken to the skillet and spoon sauce over the top. Simmer for 2 minutes.
• Taste and adjust seasoning, then serve hot with sauce spooned over each piece.

Ingredient Spotlight

Asiago Cheese
Asiago melts smoothly and adds nutty depth, creating a creamy sauce that feels rich without being overpowering.

Garlic
Garlic builds the foundation of flavor, enhancing the cheese without competing with it.

Creamy Asiago Chicken

This dish features chicken breast seared until golden, then simmered with a rich, nutty Asiago cheese sauce. The cheese melts into a silky coating, creating a creamy, flavorful exterior with tender, juicy interior. The final presentation is a glossy, indulgent plate of chicken with a luscious, cheesy sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 1 tablespoons butter
• 3 cloves garlic minced
• 1 cup heavy cream
• 1/2 cup Asiago cheese shredded (freshly grated)
• 1 tablespoon olive oil
• to taste salt
• to taste black pepper

Equipment

• Skillet or frying pan
• Tongs or spatula

Method

 

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until shimmering and bubbling.
3. Place the chicken breasts into the hot skillet, laying them away from you to prevent splatters. Sear for about 4-5 minutes until golden brown, then flip and cook another 4-5 minutes until cooked through and nicely browned.
4. Remove the cooked chicken to a plate and cover loosely with foil to keep warm; set aside.
5. Reduce the heat to medium, add the minced garlic to the same pan, and cook for about 30 seconds until fragrant and slightly golden, releasing its aroma.
6. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan to incorporate flavor. Bring to a gentle simmer, stirring occasionally.
7. Stir in the shredded Asiago cheese, allowing it to melt smoothly into the cream, creating a rich, cheesy sauce. Let it simmer for 2-3 minutes until thickened slightly.
8. Return the chicken breasts to the skillet, spooning some sauce over the top. Let everything cook together for another 2 minutes, so the flavors meld and the chicken re-heats gently.
9. Taste the sauce and adjust with salt and pepper as needed, then turn off the heat.
10. Transfer the chicken to plates, spooning the creamy Asiago cheese sauce over each piece for a glossy, indulgent presentation.
11. Serve immediately, perhaps with a side of pasta or vegetables, to enjoy the full richness of the sauce.

Make-Ahead and Storage Tips

• Store leftovers in an airtight container for up to 3 days
• Reheat gently with a splash of broth or cream

How to Serve This Dish

• Over pasta or fettuccine
• With mashed or roasted potatoes
• Alongside steamed vegetables
• With crusty bread for dipping

Creative Leftover Transformations

• Slice chicken and toss into pasta
• Use as a sandwich filling with greens
• Mix into rice bowls or grain bowls

Variations to Try

• Mushroom Asiago Chicken
• Spinach Asiago Chicken
• Lemon Asiago Chicken
• Herb Asiago Chicken

FAQs

• Can I use chicken thighs? Yes, they stay very juicy.
• Can I freeze this dish? Cream sauces don’t freeze well.
• Can I make it lighter? Use half-and-half instead of cream.
• Does pre-shredded cheese work? Freshly grated is best.
• Can I add vegetables? Yes, spinach or mushrooms work well.
• Is the sauce very thick? It thickens gently as it simmers.
• Can I double the sauce? Yes, great for pasta.
• Is it kid-friendly? Yes, mild and creamy.
• What cheese works best besides Asiago? Parmesan or Romano.
• How do I know the chicken is done? Internal temp should reach 165°F.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.