Experience the rich, savory delight of a Creamy Baked Asiago Chicken Recipe, a true comfort food classic. This dish transforms simple ingredients into an impressive meal perfect for any occasion. With straightforward preparation steps, it is an ideal choice for busy weeknights when you desire something special without the fuss. Get ready to enjoy tender chicken bathed in a decadent, cheesy sauce.
Table of Contents
Why You’ll Love This Creamy Baked Asiago Chicken
You are going to adore this incredible Creamy Baked Asiago Chicken Recipe for so many reasons! It delivers a bold, irresistible Asiago cheese flavor that truly elevates the dish. Each bite offers juicy, tender baked chicken, cooked to perfection in a luscious sauce. This recipe is a quick and easy weeknight meal solution, saving you time without compromising on taste. You can create an impressive dish with minimal effort, making you look like a culinary star. Plus, its versatile nature means it pairs wonderfully with various delicious sides.
Ingredients for Creamy Baked Asiago Chicken
Gather these simple ingredients to create your delectable Creamy Baked Asiago Chicken Recipe:
- 2 tablespoons olive oil (or any neutral tasting oil)
- 2 large boneless, skinless chicken breasts (about 1 pound), patted dry and pounded to even thickness
- 1 teaspoon salt (½ teaspoon for chicken, ½ teaspoon for sauce)
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ¾ cup heavy cream
- 1 cup freshly grated Asiago cheese (about 4 ounces)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ – 1 teaspoon red pepper flakes (optional, for a subtle kick)
Notes & Substitutions
Chicken: Boneless, skinless chicken thighs also work beautifully; simply adjust the cooking time as needed. For extra flavor, consider bone-in chicken.
Asiago Cheese: Freshly grated Asiago melts smoother and offers the best flavor. If Asiago is unavailable, grated Parmesan or Gruyère cheese are good substitutes.
Cream: For a slightly lighter sauce, you can use half-and-half instead of heavy cream.
Broth: Vegetable broth can easily replace chicken broth, maintaining the savory depth.
Garlic: In a pinch, substitute minced garlic with ½ teaspoon of garlic powder.
Herbs: Fresh herbs like chopped parsley or chives can add a vibrant touch when stirred in at the end.
Equipment Needed
To prepare this delightful dish, you will need a few standard kitchen tools.
Grab an oven-safe baking dish (a 9×13 inch size is ideal).
You will also need a large skillet for searing the chicken and making the sauce. A whisk is essential for creating a smooth sauce.
Ensure you have measuring cups and spoons for accurate ingredient portions.
Finally, a cutting board and a sharp knife are necessary for preparing the chicken and garlic.
How to Make Creamy Baked Asiago Chicken
Creating this flavorful Creamy Baked Asiago Chicken Recipe is a straightforward process, resulting in a delicious meal. Follow these steps to achieve tender chicken enveloped in a rich, cheesy sauce.
Step-by-Step Instructions
- Prep Chicken: Preheat your oven to 375°F (190°C). Pat the chicken breasts thoroughly dry with paper towels. Season both sides of the chicken with ½ teaspoon of salt and ½ teaspoon of black pepper. Pound the chicken breasts to an even ½-inch thickness if they are very thick.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear the chicken for 2-3 minutes per side until golden brown and slightly caramelized, but not cooked through. This step builds flavor. Transfer the seared chicken to your prepared oven-safe baking dish.
- Make Sauce Base: Reduce the heat to medium. Add the butter to the same skillet, letting it melt completely. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Create Roux: Whisk in the all-purpose flour into the melted butter and garlic. Cook for another 30 seconds, stirring constantly to create a smooth roux. This will help thicken your sauce.
- Whisk in Liquids: Gradually and slowly whisk in the chicken broth, making sure to scrape up any browned bits (fond) from the bottom of the pan. Then, gradually whisk in the heavy cream until fully incorporated and smooth.
- Thicken Sauce: Bring the sauce to a gentle simmer, stirring continuously. Let it simmer for 2-3 minutes until it thickens to your desired consistency.
- Add Asiago: Remove the skillet from the heat. Stir in the freshly grated Asiago cheese until it is completely melted and the sauce is smooth and creamy. Add the dried oregano, dried basil, and optional red pepper flakes. Season with the remaining ½ teaspoon of salt. Taste and adjust seasonings as needed.
- Assemble Dish: Pour the warm, creamy Asiago sauce evenly over the seared chicken breasts in the baking dish. Ensure the chicken is generously coated.
- Bake: Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the sauce is bubbly. Ensuring chicken reaches a safe internal temperature of 165°F (74°C) is crucial for food safety, as advised by public health organizations like the CDC: safe internal temperature for chicken.
- Rest & Serve: Once baked, remove the dish from the oven. Let the Creamy Baked Asiago Chicken Recipe rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness. Serve warm and enjoy!
Pro Tips for Perfect Asiago Chicken
Don’t Overcook: Use a meat thermometer to ensure your chicken reaches exactly 165°F (74°C). This prevents dry chicken and keeps it wonderfully juicy.
Fresh Asiago: Grate your Asiago cheese fresh from the block. Pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty or less smooth.
Searing: While optional, searing the chicken breasts adds a beautiful golden crust and a depth of flavor that enhances the overall dish. It’s worth the extra step!
Even Thickness: Pounding chicken breasts to an even thickness promotes uniform cooking. This prevents thinner parts from drying out while thicker parts finish cooking.
Sauce Consistency: If your sauce seems too thick, whisk in a splash more chicken broth or cream until it reaches your preferred consistency.
Troubleshooting Common Issues
Dry Chicken: The most common culprit is overcooking. Always use a meat thermometer. If you tend to overcook, consider brining your chicken breasts for 30 minutes before cooking.
Curdled Sauce: This usually happens when cream is boiled too rapidly or added to a very hot pan. Add your liquids slowly and bring the sauce to a gentle simmer, never a rolling boil.
Bland Flavor: Taste your sauce before adding it to the chicken. Adjust seasonings with more salt, pepper, or herbs as needed. A small squeeze of lemon juice at the end can also brighten the flavors.
Serving Suggestions, Storage, & Variations
This versatile Creamy Baked Asiago Chicken Recipe pairs well with many side dishes and offers great flexibility for leftovers and variations.
Serving Suggestions
Serve this delightful dish over your favorite pasta, such as fettuccine or rotini, to soak up all the creamy sauce. It is also excellent alongside fluffy white rice or creamy mashed potatoes. For a complete meal, pair it with roasted asparagus, steamed green beans, or tender broccoli. Don’t forget a side of crusty garlic bread for dipping!
Storage & Reheating
Store any leftover Creamy Baked Asiago Chicken Recipe in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and sauce on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce if needed. Alternatively, microwave in short 30-second intervals, stirring frequently, until heated through.
Recipe Variations
Add Vegetables: Enhance the dish by sautéing fresh spinach, sliced mushrooms, or sun-dried tomatoes with the garlic before making the roux.
Spicy Kick: If you love heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.
Different Cheeses: Experiment with other melty cheeses like Fontina, smoked Gouda, or a blend of Parmesan and mozzarella for a different flavor profile.
Herb Variations: Try fresh rosemary or sage, finely chopped, added with the Asiago cheese for an aromatic twist.
Nutrition Information
This Creamy Baked Asiago Chicken Recipe offers a satisfying and flavorful meal. The nutritional values can vary based on specific ingredients and portion sizes. Making it at home allows you full control over the quality of components, such as choosing lean chicken breasts and freshly grated cheese.
| Nutrient | Estimated Per Serving |
|---|---|
| Calories | 450-550 |
| Protein | 35-45g |
| Fat | 30-40g |
| Carbs | 8-12g |
| Sodium | 600-800mg |
Note: These values are approximate and can differ based on product brands and specific preparation methods.
FAQ
What is Asiago cheese?
Asiago is an Italian cow’s milk cheese with a firm texture and a distinct, savory flavor, ranging from mild and buttery when young to sharp and nutty when aged. It melts beautifully, making it perfect for creamy sauces.
For a deeper understanding of this Italian cow’s milk cheese, including its Protected Designation of Origin (PDO) status and distinct types, consider this resource: Asiago PDO cheese.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheeses often contain anti-caking agents that can prevent smooth melting and affect the sauce’s texture. For the best results in this Creamy Baked Asiago Chicken Recipe, always grate your cheese fresh.
Can I make this recipe dairy-free?
Unfortunately, the core of this recipe relies heavily on dairy for its creamy texture and flavor. It would require significant substitutions, changing the essence of the dish.
Can I prepare this dish in advance?
You can sear the chicken and prepare the sauce up to a day in advance. Store them separately in the refrigerator, then combine and bake just before serving for the freshest taste.
How do I know the chicken is cooked?
The best way to ensure the chicken is perfectly cooked and safe to eat is by using a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C).
Conclusion
This Creamy Baked Asiago Chicken Recipe truly delivers on its promise of an easy, incredibly flavorful, and satisfying meal. It is a fantastic option for transforming a simple weeknight dinner into a special occasion, with tender chicken bathed in a rich, cheesy sauce.
We encourage you to try this crowd-pleasing dish and discover a new favorite for your culinary repertoire. We’d love to hear your thoughts and see your creations!
Creamy Baked Asiago Chicken
Equipment
- Oven-safe baking dish (9×13 inch)
- large skillet
- Whisk
- Measuring cups & spoons
- Cutting board and sharp knife
Ingredients
- 2 tablespoons olive oil or any neutral oil
- 2 large boneless skinless chicken breasts (about 1 lb), patted dry and pounded to even thickness
- 1 teaspoon salt ½ tsp for chicken, ½ tsp for sauce
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ¾ cup heavy cream
- 1 cup freshly grated Asiago cheese about 4 oz
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ –1 teaspoon red pepper flakes optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry and season with ½ tsp salt and ½ tsp pepper.
- Sear chicken in olive oil over medium-high heat for 2–3 minutes per side until golden. Transfer to a baking dish.
- Make sauce base: Melt butter in the same pan, add garlic, and cook 30 seconds until fragrant.
- Create roux: Stir in flour for 30 seconds to form a smooth paste.
- Add liquids: Slowly whisk in chicken broth, scraping up any browned bits, then add cream until smooth.
- Thicken sauce: Simmer 2–3 minutes. Remove from heat, stir in Asiago cheese, oregano, basil, and red pepper flakes.
- Assemble: Pour the sauce evenly over chicken.
- Bake 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Rest & serve: Let rest 5–10 minutes. Garnish with fresh herbs.
Notes
- Chicken: Boneless thighs work well — adjust cooking time.
- Cheese: Parmesan or Gruyère can replace Asiago.
- Cream: Half-and-half for a lighter sauce.
- Broth: Vegetable broth keeps it savory.
- Garlic: Use ½ tsp garlic powder if needed.
- Herbs: Add fresh parsley or chives at the end for color.
