Creamy Asiago chicken is one of those recipes that feels like something you’d order at a nice Italian restaurant, but it comes together in your own kitchen with simple ingredients. The sauce is velvety, packed with nutty Asiago flavor, and coats every piece of tender chicken beautifully. I started making this on busy weeknights when I wanted something impressive without a lot of effort.
I still remember the first time I made a creamy cheese sauce from scratch. I was nervous it would break or turn grainy, but this one comes together smoothly every single time. What makes creamy Asiago chicken so special is that balance of rich cream, savory broth, and bold aged cheese flavor. It is a comforting chicken dinner that looks fancy but takes just 35 minutes to pull off. Whether you are cooking for guests or just treating yourself, this recipe delivers.
Table of Contents
Everything You Need to Make This Dish Shine
Over the years I have learned that the quality of your cheese makes a huge difference here. I always buy a wedge of Asiago and grate it fresh at home. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy rather than silky smooth.
- 4 boneless, skinless chicken breasts (about 6 oz each) – pound to even thickness for best results
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter – I prefer unsalted so I can control the salt level
- 3 cloves garlic, minced
- 1 cup heavy cream – do not substitute with half-and-half or the sauce will be too thin
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Asiago cheese, divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Pro tip: If you want a deeper flavor, choose aged Asiago over fresh Asiago. The aged variety has a sharper, nuttier taste that really stands out in the cream sauce.
How I Make Creamy Asiago Chicken Step by Step
I recommend getting all your ingredients prepped and measured before you start cooking. This recipe moves quickly once you hit the stove, and having everything ready keeps things smooth.
Step 1: Pat your chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and Italian seasoning. Drying the chicken helps you get a beautiful golden sear rather than steaming.
Step 2: Heat olive oil and butter together in a large skillet over medium-high heat. Wait until the butter is fully melted and just starting to foam before adding the chicken.
Step 3: Place chicken breasts in the skillet and cook for 6 to 7 minutes per side. You are looking for a deep golden brown crust and an internal temperature of 165 degrees F. Remove chicken and set it on a plate tented with foil to rest.
Step 4: Without wiping out the pan, reduce heat to medium and add the minced garlic. Saute for about 30 seconds until fragrant. Watch carefully here because garlic burns fast and burnt garlic will make your sauce bitter.
Step 5: Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all those browned bits from the bottom. Those bits are concentrated flavor and will make your creamy Asiago chicken sauce taste incredible.
Step 6: Reduce heat to medium-low and stir in the heavy cream. Let it simmer gently for 2 to 3 minutes, stirring occasionally, until it starts to thicken slightly.
Step 7: Add 3/4 cup of the grated Asiago cheese. Stir slowly and steadily until the cheese is fully melted and the sauce is smooth and glossy. If the sauce seems too thick, splash in a little more broth.
Step 8: Return the chicken breasts to the skillet. Spoon the sauce over each piece and let everything heat together for 2 to 3 minutes.
Step 9: Transfer to a serving dish and finish with the remaining 1/4 cup Asiago cheese and fresh chopped parsley. Serve immediately.
The Best Ways to Serve Creamy Asiago Chicken
The rich, nutty cream sauce in this creamy Asiago chicken recipe pairs beautifully with sides that can soak it all up. Here are the best sides for creamy Asiago chicken to complete your meal.
Fettuccine or linguine: Pasta is the classic pairing. The noodles catch every drop of that cheesy cream sauce and turn this into a full comfort food dinner.
Mashed potatoes: Creamy potatoes alongside creamy Asiago chicken are a dream combination. The mild potato flavor balances the boldness of the Asiago beautifully.
Steamed or roasted broccoli: The slight bitterness of broccoli cuts through the richness of the sauce and adds color and nutrition to your plate.
Crusty Italian bread: Perfect for mopping up sauce left on your plate. A warm baguette or ciabatta works wonderfully here.
Side salad with light vinaigrette: A crisp salad with a bright acidic dressing is a great contrast to the richness of this dish.
More Creamy Chicken Dinners Worth Trying
If you love this creamy Asiago chicken, there are plenty of other rich, satisfying chicken dinners that belong in your weekly rotation. The Creamy Lemon Butter Chicken brings a bright, tangy twist to the same skillet format, while Crispy Parmesan Chicken with Rich Garlic Sauce delivers that same restaurant-quality finish with a golden crust you will love.
For nights when you want something equally comforting but with a little more heartiness, pair this dish with a side of pasta and check out Garlic Parmesan Chicken Pasta for a weeknight favorite that uses similar flavor profiles. If you enjoy creamy Italian-inspired dinners, Creamy Brie Chicken Rigatoni is another must-try that brings a different melted cheese experience to the table.
Keeping Leftovers Fresh and Reheating Like a Pro
Store leftover creamy Asiago chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken and sauce are stored together so the chicken stays moist and flavorful.
When reheating, I recommend using a skillet over low heat rather than the microwave. Add a small splash of chicken broth or cream to the pan before adding the leftovers, and stir gently as it warms. This helps the sauce come back together smoothly if it has thickened or separated in the fridge.
Pro tip: This recipe actually tastes even better the next day once the flavors have had time to meld. It is a great dish to make ahead for meal prep or a dinner party where you want to get cooking done in advance.
Your Questions About This Recipe, Answered
Can I substitute a different cheese if I cannot find Asiago?
Yes. Parmesan is the closest substitute and works very well in this recipe. Pecorino Romano is another option, though it has a saltier, sharper flavor. Gruyere will give you a creamier melt with a milder result.
My sauce turned out grainy. What went wrong?
This usually happens when the heat is too high when you add the cheese, or when pre-shredded cheese is used. Always grate your Asiago fresh and add it over low to medium-low heat, stirring gently and steadily as it melts.
Can I freeze creamy Asiago chicken?
Cream-based sauces generally do not freeze well because they tend to separate when thawed. I recommend enjoying this recipe fresh or storing it in the fridge for up to 3 days rather than freezing.
Make It Tonight and Impress Everyone at the Table
Creamy Asiago chicken is proof that a restaurant-quality meal does not require hours in the kitchen or a culinary degree. With just one pan and a handful of simple ingredients, you can put something truly special on the table any night of the week. The sauce is rich, the chicken is tender, and the whole dish comes together in 35 minutes. Try this recipe tonight and let it become a new regular in your dinner rotation.
Creamy Asiago Chicken
A rich and creamy one-pan chicken dinner featuring the bold, nutty flavor of Asiago cheese. Restaurant-quality results in 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: Italian-American
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Asiago cheese, divided
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden brown and internal temperature reaches 165 degrees F. Remove and tent with foil.
- Reduce heat to medium. Add minced garlic to the same skillet and saute for 30 seconds until fragrant. Do not let it burn.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Reduce heat to medium-low. Stir in heavy cream and simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
- Add 3/4 cup of the grated Asiago cheese. Stir slowly until fully melted and the sauce is smooth and glossy. Add a splash more broth if the sauce is too thick.
- Return chicken breasts to the skillet. Spoon sauce over each piece and cook for 2-3 minutes until heated through.
- Transfer to a serving dish. Top with remaining 1/4 cup Asiago cheese and fresh parsley. Serve immediately.
Notes
- Always grate Asiago cheese fresh from a wedge. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Pound chicken breasts to an even thickness before cooking for more uniform results and juicier meat.
- For extra depth of flavor, add a splash of dry white wine when deglazing the pan before the broth.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 180 mg
