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.

Creamy Asiago Chicken: A Rich and Irresistible One-Pan Dinner

Name: Creamy Asiago Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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)

Creamy Asiago Chicken

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A rich and creamy one-pan chicken dinner featuring the bold, nutty flavor of Asiago cheese. Restaurant-quality results in 35 minutes.

Author: James Carter Jr
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

Scale

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)

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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

Find it online: https://www.benefitiany.com/creamy-asiago-chicken/