Hey y'all! If you're craving a mouthwatering dinner that's creamy, cheesy, and packed with savory flavor, this Creamy Baked Asiago Chicken is your new go-to. Tender chicken breasts are smothered in a decadent cheese sauce, then baked until bubbly perfection. It's easy enough for weeknights but impressive enough for company. Let’s get cooking!
Why You'll Love This Creamy Baked Asiago Chicken
- A rich, velvety Asiago cream sauce coats every bite—major comfort food!
- Quick, five-minute prep makes it super easy for busy nights.
- Bakes up tender, juicy, and never dry.
- Pairs perfectly with pasta, potatoes, or a crisp salad.
- Family-friendly flavors kids and adults both love!
Creamy Baked Asiago Chicken Ingredients
- 4 boneless, skinless chicken breasts (about 2 lbs)
- 1 cup heavy cream
- ½ cup sour cream
- 1 and ½ cups shredded Asiago cheese (divided)
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- Optional: ¼ cup chopped fresh parsley for garnish
How to Make Creamy Baked Asiago Chicken
1. Prep the Chicken
- Preheat your oven to 400°F (200°C).
- Pat chicken breasts dry with a paper towel. Sprinkle both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side, just until lightly golden (do not cook through). Remove from heat and set aside.
2. Make the Asiago Cream Sauce
- In a mixing bowl, whisk together heavy cream, sour cream, minced garlic, 1 cup of shredded Asiago, and Parmesan cheese until well combined.
- Pour the cheese sauce evenly over the chicken breasts in the skillet (or transfer to a greased baking dish).
3. Bake Until Bubbly & Golden
- Sprinkle remaining ½ cup of Asiago cheese over the top.
- Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and lightly golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes for Creamy Baked Asiago Chicken Success
- For thin chicken breasts, reduce baking time by 5 minutes to avoid overcooking.
- Use freshly shredded Asiago for best melt and flavor—pre-grated cheese can be waxy. Learn more about shredding cheese for recipes.
- Love extra garlic? Add another clove or two for a bold kick.
Variations on Creamy Baked Asiago Chicken
- Spinach Asiago Chicken: Stir 1 cup fresh baby spinach into the sauce before baking.
- Sun-Dried Tomato Asiago Chicken: Add ¼ cup chopped sun-dried tomatoes to the cheese sauce.
- Keto-Friendly Version: Substitute sour cream with cream cheese and serve over zoodles or cauliflower rice.
Required Equipment for Baked Asiago Chicken
- Large oven-safe skillet or 9x13-inch baking dish
- Mixing bowl
- Whisk and spatula
- Meat thermometer
Storage Instructions & Shelf Life
- Let leftovers cool, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven at 325°F until warmed through.
- For longer storage, freeze tightly sealed portions for up to 1 month. Thaw overnight before reheating.
Serving Recommendations for Creamy Baked Asiago Chicken
- Serve over al dente pasta, garlicky mashed potatoes, or with roasted vegetables for a complete meal.
- Add a side salad tossed with balsamic vinaigrette to cut the richness.
- Warm crusty bread is perfect for soaking up every last bit of sauce.
Pro Tips for Perfect Creamy Baked Asiago Chicken
- Bring chicken to room temperature for even cooking—read more about why this matters.
- Test doneness in the thickest part of the chicken with an instant-read thermometer for juicy results.
- If your sauce looks thin, let it rest a few minutes—it will thicken as it cools. Want more creamy tips? Check out this guide to creamy sauce perfection.
Creamy Baked Asiago Chicken FAQs
- Can I use chicken thighs instead of breasts?
- Absolutely! Boneless, skinless thighs work well—just adjust cook time as needed.
- Is Asiago cheese gluten-free?
- Yes, pure Asiago is naturally gluten-free. Confirm brands if cross-contamination is a concern (Learn more).
- Can I prep this dish ahead of time?
- Yes! Assemble it up to a day ahead, cover well, and refrigerate—just add 5 minutes to the baking time if going straight from the fridge.
Prep Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
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2Season the chicken breasts with salt, pepper, and dried Italian herbs on both sides. Place them in the prepared baking dish.
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3In a medium saucepan over medium heat, add 2 tablespoons of olive oil and sauté minced garlic for about 1 minute until fragrant.
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4Stir in the heavy cream, Asiago cheese, and Parmesan cheese. Whisk until the cheeses melt and the sauce is smooth, about 3-4 minutes.
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5Pour the creamy cheese sauce evenly over the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the top is golden.
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6Garnish with chopped fresh parsley and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
520 caloriescal
Protein:
47 gg
Fat:
34 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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