Creamy Asiago Chicken
A rich and creamy dish that combines tender chicken breasts with a delicious Asiago cheese sauce, perfect for a comforting weeknight dinner.
Equipment
- 1 large skillet
- 1 tongs or spatula
- 1 measuring cups and spoons
- 1 whisk
- 4 serving plates
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds or 680 grams.
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream 240 ml.
- 1 cup grated Asiago cheese About 100 grams.
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley For garnish.
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring it to a gentle simmer.
- Gradually whisk in the grated Asiago cheese until it melts and combines into a smooth sauce.
- Stir in the Italian seasoning and season with salt and pepper to taste.
- Return the cooked chicken to the skillet, coating it in the creamy sauce. Let it simmer for another 2-3 minutes to heat through.
- Serve the creamy Asiago chicken on plates, drizzling extra sauce over the top, and garnish with chopped parsley.
Notes
This dish can be served alongside pasta for a heartier meal, or with a side of steamed broccoli for a lighter option.
If you prefer a sharper flavor, you can substitute half of the Asiago with Parmesan cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creaminess of the sauce.