Creamy Baked Asiago Chicken Recipe

This Creamy Baked Asiago Chicken is a simple, comforting dish that combines tender chicken breasts with a rich, creamy Asiago cheese sauce. The chicken stays juicy and flavorful thanks to…

By Riley • November 3, 2025 • Reading time: 6 min

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This Creamy Baked Asiago Chicken is a simple, comforting dish that combines tender chicken breasts with a rich, creamy Asiago cheese sauce. The chicken stays juicy and flavorful thanks to the creamy texture, and the Asiago adds a lovely sharp, nutty taste that makes this dish stand out. It’s baked until bubbly and golden on top, making it irresistible.

I love making this recipe when I want something satisfying but still easy to put together. One trick I’ve found is to let the chicken sit in the sauce for a few minutes after baking—it soaks up all those tasty flavors and becomes even better. Plus, the creamy sauce makes it a dish that everyone asks for seconds on at the dinner table.

For serving, I like to pair this creamy Asiago chicken with simple sides like steamed broccoli or a fresh green salad, which balance out the richness. It also goes great with garlic mashed potatoes or pasta to soak up all that creamy sauce. This meal always feels like a special treat but is easy enough for weeknights when you want something cozy and delicious.

Key Ingredients & Substitutions

Chicken breasts: I use boneless, skinless chicken breasts for even cooking and tenderness. You can substitute with chicken thighs for a juicier, more flavorful option.

Asiago cheese: This cheese gives a sharp, nutty flavor that makes the sauce special. If you can’t find Asiago, try Parmesan or Pecorino Romano for a similar taste.

Heavy cream: It creates the rich, creamy sauce that keeps the chicken moist. For a lighter option, use half-and-half or a mix of milk and cream cheese, but the sauce won’t be as thick.

Italian herbs: A blend of oregano, basil, and thyme gives classic flavor to the sauce. Fresh herbs work great too if you have them on hand.

Bacon (optional): Adding chopped bacon on top brings a crunchy, smoky layer that contrasts nicely with the creamy sauce. Skip it for a vegetarian-friendly dish.

How Do I Get the Chicken Juicy and the Sauce Perfectly Creamy?

Sealing the chicken first is key. Sear it in a hot pan to lock in juices and add flavor before baking. Don’t rush this step—get a nice golden crust on both sides.

• Heat olive oil in an oven-safe skillet over medium-high heat.
• Sear chicken breasts for 3-4 minutes each side without moving them.
• Remove chicken, make the sauce in the same pan to capture all those brown bits.
• Simmer the cream and cheese gently to melt fully and thicken without breaking or curdling.
• Return chicken to sauce, then bake to finish cooking—this method keeps chicken tender and the sauce silky.

Equipment You’ll Need

• Oven-safe skillet – perfect for searing chicken on the stove and then baking it without extra dishes.
• Measuring cups and spoons – to get the cheese, cream, and herbs just right for the sauce.
• Microplane or fine grater – makes grating Asiago and Parmesan easy and helps the cheese melt smoothly.
• Tongs – handy for flipping the chicken breasts without losing the nice sear.
• Instant-read thermometer – great to check the chicken is safely cooked without drying it out.

Flavor Variations & Add-Ins

• Swap chicken breasts for skinless boneless thighs for a richer, juicier result.
• Add sautéed mushrooms or spinach to the sauce for extra veggies and earthy flavor.
• Use smoked mozzarella or fontina cheese with Asiago for a creamier, meltier sauce.
• Stir in a pinch of red pepper flakes or cayenne pepper for a mild spicy kick.

Creamy Baked Asiago Chicken Recipe

Ingredients You’ll Need:

For The Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced

For The Creamy Asiago Sauce:

• 1 cup heavy cream
• ¾ cup grated Asiago cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
• ¼ cup chopped fresh parsley

Optional Garnishes and Sides:

• 4 slices cooked bacon, chopped (for garnish)
• 1 bunch asparagus spears (for serving)

How Much Time Will You Need?

This recipe takes about 10 minutes to prep and roughly 25 minutes to bake, so plan for about 35 minutes total. It’s a quick way to get a creamy, flavorful baked chicken that feels special but doesn’t keep you in the kitchen for long.

Step-by-Step Instructions:

1. Prep and Sear the Chicken:

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on each side until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.

2. Make the Creamy Asiago Sauce:

Lower the heat to medium and add minced garlic to the skillet. Cook for about 1 minute until fragrant. Pour in the heavy cream, stirring to scrape browned bits from the pan. Stir in Asiago cheese, Parmesan cheese, dried Italian herbs, and chopped parsley. Let the sauce cook for 2-3 minutes until it thickens slightly and the cheese melts.

3. Bake the Chicken:

Put the seared chicken breasts back into the skillet, nestling them in the creamy sauce. Arrange asparagus around the chicken if using. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

4. Garnish and Serve:

Remove the skillet from the oven. Sprinkle the chopped cooked bacon over the chicken for a crispy finish, if desired. Let the chicken rest a few minutes before serving with the delicious creamy sauce spooned over the top.

Enjoy your creamy baked Asiago chicken, paired beautifully with a fresh salad, steamed veggies, or your favorite side!

Can I Use Frozen Chicken Breasts for This Recipe?

Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry with paper towels to remove excess moisture for better searing.

Can I Substitute Asiago Cheese with Another Cheese?

Absolutely! Parmesan or Pecorino Romano work well as substitutes, offering a similar sharp and nutty flavor. Just keep the same amount to maintain the creamy texture.

How Should I Store Leftovers?

Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much.

Can I Make This Recipe Ahead of Time?

Yes! You can prepare the sauce and sear the chicken in advance, then store everything separately in the fridge for up to 24 hours. When ready, combine and bake as directed for fresh, delicious results.