Creamy Asiago Chicken (Print Version)
Tender chicken breasts coated in a rich, velvety Asiago cheese sauce - an easy yet impressive Italian-inspired main dish.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
½ teaspoon smoked paprika
06 -
2 tablespoons olive oil
→ Creamy Asiago Sauce
07 -
2 tablespoons unsalted butter
08 -
3 cloves garlic, minced
09 -
1 cup heavy cream
10 -
½ cup chicken broth
11 -
1 teaspoon Dijon mustard (optional)
12 -
1 cup grated Asiago cheese
13 -
½ teaspoon salt
14 -
½ teaspoon black pepper
15 -
½ teaspoon red pepper flakes (optional)
16 -
1 teaspoon Italian seasoning
17 -
2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 -
Pat chicken breasts dry with paper towels. Season evenly with salt, black pepper, garlic powder, and smoked paprika.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temperature 75°C). Remove and set aside.
03 -
In the same skillet, melt butter over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add chicken broth and scrape up browned bits from pan.
04 -
Stir in heavy cream, Dijon mustard, salt, black pepper, red pepper flakes, and Italian seasoning. Simmer for 2-3 minutes, then gradually incorporate grated Asiago cheese until melted and smooth.
05 -
Return chicken to skillet, spooning sauce over top. Simmer 2-3 minutes until thoroughly heated and coated. Garnish with fresh parsley before serving.
# Additional Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half.
02 -
Serve with pasta or rice to soak up the delicious sauce.