Creamy Baked Asiago Chicken is the perfect comfort dish with tender chicken breasts smothered in a rich, cheesy Asiago sauce. The golden, bubbly top adds a nice touch, making it both creamy and a little crispy in all the best ways. It’s simple enough for a weeknight dinner but feels special enough for guests.
I love making this dish when I want something satisfying without a lot of fuss. The creamy Asiago sauce is my favorite part—it’s cheesy and flavorful but not overwhelming. Sometimes I add a little garlic or herbs to the sauce to make it feel more homemade. It’s so easy to pop in the oven and have dinner ready without standing over the stove.
My favorite way to serve this is with a side of steamed veggies or a fresh green salad to balance out the richness. It also goes great with rice or mashed potatoes to soak up all that creamy sauce. This recipe is one I keep coming back to because it’s both comforting and delicious every single time.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless and skinless for easy prep and even cooking. If you prefer, thighs work too—they stay juicy and add more flavor.
Asiago cheese: This cheese brings a sharp, nutty flavor that makes the sauce special. If you can’t find Asiago, Parmesan or Pecorino Romano are great alternatives.
Heavy cream: It creates that rich, creamy sauce. For a lighter version, you can use half-and-half, but the sauce won’t be quite as thick.
Chicken broth: Adds depth to the sauce. If you don’t have broth, water with a pinch of bouillon or seasoning works fine.
Fresh parsley: Adds freshness and color. If you don’t have fresh, dried parsley can work, but add it earlier in the cooking to develop flavor.
How Do You Get the Perfect Golden Brown on Chicken Before Baking?
Searing the chicken first is key to locking in flavor and texture. Here’s how I do it:
- Pat the chicken dry—wet chicken won’t brown well.
- Heat oil or butter in a skillet over medium-high heat until shimmering.
- Add the chicken gently and don’t move it for 3-4 minutes; avoid overcrowding the pan.
- Once it has a golden crust, flip and repeat on the other side.
- Remove and set aside before adding the sauce; this step helps keep the chicken juicy inside.
Taking time to sear properly makes a big difference in taste and presentation!
Equipment You’ll Need
- Oven-safe skillet – perfect for searing chicken and finishing in the oven without extra dishes.
- Tongs – help you flip chicken easily without piercing it and losing juice.
- Measuring cups and spoons – keep your sauce balanced and flavorful.
- Wooden spoon or silicone spatula – great for stirring the creamy sauce gently without scratching your pan.
- Meat thermometer – ensures your chicken reaches a safe 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops; they soak up the sauce nicely and stay tender.
- Add sautéed spinach or mushrooms into the sauce for extra veggie goodness and texture.
- Use smoked mozzarella with Asiago for a mild smoky twist that still melts beautifully.
- Stir in a pinch of nutmeg or cayenne pepper to give the creamy sauce a subtle warmth.
Creamy Baked Asiago Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil or butter
For the Creamy Asiago Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- ½ cup chicken broth
- 1 teaspoon Italian seasoning (or a mix of basil, oregano, thyme)
- ¼ cup chopped fresh parsley (plus extra for garnish)
- Optional: crushed red pepper flakes, for some heat
How Much Time Will You Need?
This dish takes about 10 minutes to prep, around 8 minutes to sear the chicken, and 15-20 minutes baking time. So, in roughly 35-40 minutes, you’ll have a creamy, cheesy chicken dinner ready to enjoy!
Step-by-Step Instructions:
1. Prep and Season the Chicken:
Start by preheating your oven to 375°F (190°C). Pat your chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and garlic powder. This seasoning is the base of flavor for the dish!
2. Sear the Chicken:
Heat olive oil or butter in an oven-safe skillet over medium-high heat. When hot, lay down the chicken breasts and cook for about 3-4 minutes on each side until they develop a beautiful golden-brown crust. Remove the chicken and set aside.
3. Make the Creamy Asiago Sauce:
Lower the heat to medium and add the minced garlic to the skillet. Sauté for roughly 30 seconds until fragrant but not burnt. Pour in the heavy cream and chicken broth, scraping up any browned bits stuck to the pan (these add flavor!). Stir in the grated Asiago cheese and Italian seasoning. Mix until the cheese melts into a creamy sauce.
4. Bake the Chicken in the Sauce:
Place the chicken breasts back into the skillet, spoon some sauce over each one, and sprinkle the chopped fresh parsley on top. Pop the skillet into the oven and bake uncovered for 15-20 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
5. Serve and Enjoy!
Once out of the oven, garnish with more fresh parsley if you like. Serve your creamy Asiago chicken warm with your favorite sides—steamed veggies, mashed potatoes, or a green salad work great.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can—but make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure even cooking and prevents the sauce from becoming watery.
Can I Substitute Asiago Cheese with Another Cheese?
Absolutely! Parmesan or Pecorino Romano are great alternatives that provide a similar sharp, nutty flavor. Just use the same amount and grate it fresh for best results.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Dish Ahead of Time?
Definitely! You can prepare the sauce and sear the chicken in advance, then store everything separately in the fridge. When ready, combine and bake just until heated through—this helps keep the chicken juicy.