Easy Creamy Baked Asiago Chicken is a simple, comforting dish that combines tender chicken breasts with a rich, cheesy Asiago sauce. The creamy texture and sharp taste of Asiago cheese make this baked chicken a standout, creating a meal that feels special without a lot of fuss. It’s a great way to bring some cheesy goodness to your dinner table with just a few ingredients.
I love making this dish when I want something that feels like a treat but is really easy to throw together. The creamy sauce bakes right on top of the chicken, keeping it juicy and flavorful while giving it a little golden crust. One tip I have is to use freshly grated Asiago cheese if you can—it melts better and boosts the flavor. I usually serve this when I’m short on time but still want something that tastes homemade and hearty.
My favorite way to enjoy this dish is with a simple side of steamed veggies or a fresh green salad. The creamy cheese sauce pairs perfectly with something light and bright, balancing the richness of the chicken. It’s a meal that’s quick to prepare, satisfying, and always feels like a cozy dinner at home. Plus, leftovers make a great next-day lunch, which is always a bonus!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this dish lean and easy to eat. If you prefer dark meat, thighs work well too—they stay juicy and add rich flavor.
Asiago cheese: Asiago has a nice sharp taste and melts beautifully into the sauce. If Asiago isn’t available, try Parmesan or Pecorino Romano as tasty alternatives.
Heavy cream: This gives the sauce its rich, smooth texture. If you want a lighter sauce, you can use half-and-half, but the sauce won’t be as thick.
Dijon mustard & lemon juice: These add a subtle tang that balances the creaminess. If you don’t have Dijon, yellow mustard works in a pinch, but avoid stronger mustards that may overpower.
Cherry tomatoes (optional): They add a fresh, sweet pop and nice color. Feel free to skip or swap for small roasted red peppers for a slightly different touch.
How Do You Get the Chicken Juicy and the Sauce Perfectly Creamy?
The secret is in searing the chicken before baking. This locks in moisture and creates a lovely golden crust that holds up during baking.
- Pat chicken dry first to help the seasoning stick and get a good sear.
- Use medium-high heat and a little oil to brown the chicken 2-3 minutes per side—don’t rush this step.
- After searing, pour the creamy sauce carefully around the chicken, not over it, to keep the crust crispy.
- Bake uncovered so the sauce thickens and slightly reduces, but watch to avoid drying out the chicken.
- Use an instant-read thermometer to check 165°F (75°C) for perfect doneness.
This combo gives you juicy chicken with a luscious Asiago sauce that clings just right. Garnish with fresh parsley and lemon slices for a fresh finish.
Equipment You’ll Need
- Oven-safe skillet or baking dish – perfect for searing and baking all in one pan, which saves cleanup.
- Tongs – make flipping the chicken easy and safe without tearing the meat.
- Measuring cups and spoons – help you get the cream, cheese, and seasonings just right.
- Mixing bowl – for blending the creamy Asiago sauce smoothly before pouring it over the chicken.
- Instant-read meat thermometer – ensures your chicken reaches safe, juicy doneness without guessing.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops – they also pair wonderfully with creamy cheese sauces and bake well.
- Add fresh spinach or kale to the sauce before baking – sneaks in extra greens and adds nice texture.
- Stir in sun-dried tomatoes for a tangy, slightly sweet flavor boost that complements the Asiago cheese.
- Top with crispy bacon bits after baking for an easy smoky crunch contrast to the creamy sauce.
Easy Creamy Baked Asiago Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- ½ cup grated Asiago cheese
- ¼ cup grated Parmesan cheese (optional, for extra cheesiness)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice (about half a lemon)
- ½ cup cherry tomatoes (optional)
- Fresh parsley, chopped, for garnish
- Lemon slices, for garnish
How Much Time Will You Need?
Total time needed is about 35 minutes: 10 minutes to prep and sear the chicken, and 20-25 minutes to bake. This makes a quick and easy weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Season:
Preheat your oven to 375°F (190°C). In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Pat the chicken breasts dry and rub each with olive oil, then coat evenly with the seasoning on both sides.
2. Sear the Chicken:
Heat a little olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until nicely golden. Remove from the heat.
3. Make the Creamy Asiago Sauce:
In a mixing bowl, blend together the heavy cream, Asiago cheese, Parmesan cheese (if using), Dijon mustard, and lemon juice until smooth.
4. Combine and Bake:
Pour the creamy sauce over the seared chicken in the skillet. Tuck cherry tomatoes around the chicken if you like. Place the skillet in the oven and bake for 20-25 minutes, or until the chicken is cooked through (165°F/75°C internally) and the sauce is bubbly and thickened.
5. Garnish and Serve:
Take the skillet out of the oven, sprinkle chopped fresh parsley on top, and add lemon slices for a bright, fresh touch. Serve while hot, spooning extra sauce over the chicken. This dish goes perfectly with steamed veggies or a light salad.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before starting. This helps ensure even cooking and prevents excess moisture in the pan.
Can I Substitute Asiago Cheese?
Absolutely! Parmesan or Pecorino Romano are great substitutes that melt well and provide a similar tangy, savory flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove over low heat to keep the sauce creamy.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and season the chicken up to a day in advance. Just cover and refrigerate separately, then sear and bake when ready to serve for best results.
