Description
A rich and flavorful dish featuring tender chicken in a creamy, garlicky Asiago cheese sauce. Perfect for serving over pasta, rice, or with roasted vegetables!
Ingredients
Units
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For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Asiago Cream Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 1 cup Asiago cheese, grated
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional, enhances creaminess)
- 1/2 cup baby spinach or sun-dried tomatoes (optional, for extra flavor)
For Garnish:
- Chopped fresh parsley
- Extra grated Asiago cheese
Instructions
Step 1: Cook the Chicken
- Season both sides of the chicken with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
Step 2: Make the Asiago Cream Sauce
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, chicken broth, and Dijon mustard. Stir well and bring to a gentle simmer.
- Stir in Asiago cheese, red pepper flakes, salt, black pepper, and nutmeg. Let the sauce thicken for 2-3 minutes, stirring occasionally.
- If using, stir in baby spinach or sun-dried tomatoes and let cook for 1-2 minutes until wilted.
Step 3: Combine & Serve
- Return the cooked chicken to the skillet and spoon the sauce over the top. Simmer for 2 more minutes to warm through.
- Garnish with chopped parsley and extra Asiago cheese.
- Serve hot over pasta, mashed potatoes, or roasted vegetables. Enjoy!
Notes
- Want it extra cheesy? Add more Asiago or mix in Parmesan for more depth.
- Prefer a thicker sauce? Simmer an extra few minutes or stir in 1 teaspoon cornstarch mixed with 1 tablespoon water.
- Make it lighter: Swap half-and-half for heavy cream and use less cheese.