Creamy Asiago Chicken
A comforting, flavorful dish featuring tender chicken breasts in a rich, velvety cheese sauce made with Asiago and Parmesan cheeses, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy.
- 2 tbsp olive oil Adds flavor and achieves a golden crust.
- 1 tsp garlic powder Aromatic lift.
- 1 tsp onion powder Complements garlic for aromatics.
- to taste Salt and pepper Essential for flavor enhancement.
- 1 cup heavy cream Provides luxurious creaminess.
- 1/2 cup chicken broth Enhances sauce depth.
- 1/2 cup grated Asiago cheese Rich and nutty.
- 1/4 cup grated Parmesan cheese Adds sharpness and creaminess.
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, lower the heat slightly and add 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine.
- Bring the mixture to a gentle simmer, then gradually whisk in grated Asiago and Parmesan cheeses until melted and smooth.
- Return the chicken to the skillet, coating each piece in the creamy sauce, and allow it to simmer for an additional 3-4 minutes.
- Garnish with chopped fresh parsley and serve hot.
Notes
Marinate chicken for 30 minutes before cooking for deeper flavor. Let chicken rest after cooking to retain juiciness. Consider adding spinach or sun-dried tomatoes to the sauce. For a lighter version, replace heavy cream with half-and-half or a non-dairy alternative.