Easy Creamy Baked Asiago Chicken is a delightful dish that combines tender, juicy chicken breasts with a rich and creamy Asiago cheese sauce. The golden baked topping has a nice crust that adds an extra layer of texture and flavor, making every bite comforting and satisfying. It’s simple to make, yet feels special enough for a family dinner or when friends come over.
I love how this recipe is not only tasty but also really straightforward. You don’t have to fuss over complicated steps or fancy ingredients, which means you can have a warm, creamy meal on the table without any stress. The Asiago cheese gives it a lovely, nutty flavor that pairs perfectly with the smooth sauce. Plus, it’s a recipe that has always gotten compliments whenever I’ve made it!
For a complete meal, I like serving this chicken with a side of roasted veggies or a fresh green salad to balance out the creaminess. It also goes well with simple pasta or rice to soak up all the cheesy goodness. What makes this dish so great is how easy it is to make week after week, and how it always feels like a little treat.
Key Ingredients & Substitutions
- Chicken breasts
- Using boneless, skinless breasts helps them cook evenly and stay tender. If you prefer, thighs work too and give a juicier result.
- Asiago cheese
- This cheese gives a nutty, sharp flavor that makes the sauce special. If you don’t have Asiago, Parmesan or Pecorino Romano are good alternatives.
- Heavy cream
- It’s what makes the sauce rich and silky. For a lighter version, you can swap half the cream with whole milk, but the sauce will be less thick.
- Chicken broth
- Helps loosen the sauce and adds depth. Low-sodium broth is best so you can control the saltiness.
- Dijon mustard
- This is optional but adds a subtle tang and complexity. If you don’t have it, you can skip it or try a small squeeze of lemon juice for brightness.
How Do You Sear Chicken Perfectly Before Baking?
Searing chicken locks in juices and adds a nice golden color. Here’s what I do:
- Pat chicken dry with paper towels to avoid steaming.
- Season well on both sides with salt and pepper.
- Heat olive oil in a skillet until shimmering but not smoking.
- Place chicken gently and don’t move it for 3-4 minutes to form a crust.
- Flip and cook the other side until also golden (around 3-4 minutes).
- Remove from heat and transfer to the baking dish for the sauce and oven finish.
This simple step makes the chicken juicy and adds extra flavor to the dish.
Equipment You’ll Need
- Oven-proof skillet or large frying pan – perfect for searing chicken and making the sauce in one pan.
- Baking dish – to finish baking the chicken with the creamy sauce evenly.
- Wooden spoon or silicone spatula – for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get the cheese, cream, and broth just right.
- Sharp knife and cutting board – to mince garlic and chop parsley easily and safely.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for more juicy, flavorful meat.
- Add sautéed mushrooms or spinach to the sauce before baking for extra veggies.
- Use sharp Parmesan instead of Asiago if you prefer a slightly different cheesy flavor.
- Stir in fresh basil or thyme with parsley for a fragrant, herb-filled sauce.
Easy Creamy Baked Asiago Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup Asiago cheese, freshly grated
- ½ teaspoon dried Italian herbs (or a mix of oregano and basil)
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 teaspoon Dijon mustard (optional for extra depth)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25 minutes to bake, and a few minutes to rest, so plan for about 40 minutes total. Searing the chicken and making the creamy sauce happens quickly, then the oven finishes cooking everything perfectly.
Step-by-Step Instructions:
1. Preparing and Searing the Chicken:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook each side about 3-4 minutes until golden brown. Remove from heat.
2. Making the Creamy Asiago Sauce:
In the same skillet, lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, scraping the pan to loosen any browned bits. Bring the mixture to a simmer. Stir in Asiago cheese, dried herbs, parsley, and Dijon mustard if using. Cook until the sauce thickens, about 3-4 minutes. Taste and adjust seasoning.
3. Baking and Serving:
Place the seared chicken breasts in the prepared baking dish. Pour the creamy Asiago sauce over the chicken. Bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbly and golden. Remove from oven and let rest for a few minutes. Garnish with extra parsley and serve with your favorite sides like steamed asparagus, roasted cherry tomatoes, and pasta or rice. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and helps the chicken sear properly.
Can I Substitute Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano are great substitutes that provide a similar sharp, nutty flavor if you can’t find Asiago.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce has thickened too much.
Can I Make This Recipe Ahead of Time?
You can prepare the sauce and sear the chicken a day in advance, then store separately in the fridge. When ready, assemble and bake as directed for best freshness and texture.