Name: Creamy Baked Asiago Chicken Breasts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts (trimmed of excess fat and patted dry); 1 cup grated Asiago cheese (freshly grated for best melt and flavor); 1 cup heavy cream (cold from the fridge); 2 cloves garlic (minced (about 1 teaspoon)); 1 teaspoon dried basil; 1 teaspoon salt (to taste (about 1/2 to 1 teaspoon, adjust to preference)); 1 teaspoon black pepper (to taste (about 1/4 to 1/2 teaspoon)); 2 tablespoons olive oil (plus more for greasing the dish); extra grated Asiago or chopped fresh parsley (optional garnish)

Jump to Recipe

This creamy, juicy, and flavorful baked chicken is the kind of comfort food that feels like a warm hug on a plate. With a rich Asiago and heavy cream sauce that bubbles up golden in the oven, these chicken breasts stay tender and totally irresistible. Fun fact: Asiago cheese was originally made in the Asiago plateau of Italy, and its nutty, slightly tangy flavor lifts a simple cream sauce into something special. If you enjoy easy weeknight dinners that still impress, this recipe is for you. For a slightly different creamy chicken twist, check out a related comfort classic over on our site at baked Caesar chicken with a creamy Parmesan sauce. Ready to make a meal that tastes like it took hours but only takes minutes to prep?

What is Creamy Baked Asiago Chicken Breasts?

What’s in a name? Creamy Baked Asiago Chicken Breasts tells you almost everything—tender chicken, Asiago cheese, and a dreamy cream sauce, all finished in the oven. Who named it? Maybe a busy home cook who wanted something comforting but quick. Why does it feel so comforting? Because melted cheese and cream always feel like a little celebration. And as the old saying goes, “the way to a man’s heart is through his stomach.” So whether you’re cooking for family, friends, or just treating yourself, this dish is an easy crowd-pleaser. Give it a try and enjoy the applause at the dinner table.

Why You’ll Love This:

Main highlight: The Asiago-infused cream sauce creates a rich, silky coating that keeps the chicken moist while adding deep, savory flavor. The melted, slightly golden top is irresistible.
Cost-saving benefits: Making this at home uses simple pantry ingredients and avoids pricier restaurant markups—one pan, minimal cleanup, maximum flavor.
Flavorful toppings: Garlic and dried basil add warm aromatics while Asiago brings that tangy, nutty depth you’ll crave. A quick sprinkle of fresh herbs at the end brightens the dish.
If you love this creamy Asiago version, you might also enjoy our take on a creamy Parmesan bake—another easy favorite for busy nights. Now grab your olive oil and garlic and get cooking!

How to Make:

Quick Overview

This recipe is straightforward and rewarding. The prep is simple: season the chicken, whisk together a few ingredients for the sauce, pour, and bake. You get a rich creamy texture, juicy chicken, and a slightly golden, bubbly top in about 35 minutes total. Prep time: about 10 minutes. Cook time: 25–30 minutes. Total time: 35–40 minutes. The standout element is the creamy Asiago sauce that bakes into a silky finish.

Ingredients

4 boneless, skinless chicken breasts, trimmed of excess fat and patted dry
1 cup grated Asiago cheese, freshly grated for best melt and flavor
1 cup heavy cream, cold from the fridge
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon dried basil
Salt to taste (about 1/2 to 1 teaspoon, adjust to preference)
Black pepper to taste (about 1/4 to 1/2 teaspoon)
2 tablespoons olive oil, plus more for greasing the dish
Optional garnish: extra grated Asiago or chopped fresh parsley

Directions

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with about 1 teaspoon of olive oil so the chicken won’t stick.
Season both sides of the chicken breasts with salt and pepper. Place them evenly spaced in the prepared baking dish so they cook uniformly.
In a medium bowl, whisk together the heavy cream, grated Asiago cheese, minced garlic, and dried basil until mostly smooth. Taste and adjust seasoning—remember Asiago can be salty, so go easy on extra salt at first.
Pour the Asiago cream sauce evenly over the chicken breasts, covering them well. Bake in the preheated oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly and slightly golden around the edges. If the top browns too slowly, set the oven to broil for 1–2 minutes while watching closely.
Remove from the oven and let the chicken rest for 3–5 minutes before serving. This helps the juices redistribute and keeps the meat tender. Garnish with extra Asiago or fresh herbs if desired, and serve hot.

Creamy Baked Asiago Chicken Breasts

What to Serve With:

Light, bright salad: A crisp arugula or mixed greens salad with lemon vinaigrette cuts the richness beautifully.
Vegetables: Roasted asparagus, steamed green beans, or garlic sautéed spinach pair perfectly.
Starches: Creamy mashed potatoes, buttery pasta, or garlic-infused rice soak up the sauce nicely.
Bread: Warm crusty bread or garlic knots are perfect for mopping the pan sauce.
Drinks: A crisp white wine like Pinot Grigio or a light-bodied Chardonnay complements the cream and cheese, while sparkling water with lemon suits a non-alcoholic option.

Top Tips for Perfecting:

Use freshly grated Asiago rather than pre-shredded to ensure smooth melting and better flavor.
Pound thicker chicken breasts to even thickness for consistent cooking, or choose similar-sized pieces.
If you prefer a lighter sauce, substitute half-and-half for heavy cream, but expect a thinner finish.
Watch the oven closely during the last few minutes to prevent over-browning; broil briefly if you want a golden top.
Avoid overbaking chicken—use an instant-read thermometer for perfect doneness at 165°F (74°C).

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
Freezing: You can freeze baked chicken breasts in their sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F (160°C) oven covered with foil for 15–20 minutes, or until warmed through. For single portions, microwave on medium power in short intervals to avoid rubbery texture. Adding a splash of cream or milk before reheating helps revive the sauce.

FAQs

Can I use Parmesan instead of Asiago?
Yes. Parmesan works well and will give a slightly different, nuttier flavor. Freshly grated Parmesan yields the best texture.

Can I make this dairy-free?
You can try a dairy-free cream alternative and a dairy-free grated cheese, but results will vary. The classic texture comes from heavy cream and Asiago.

How can I tell when the chicken is fully cooked?
The surest way is with an instant-read thermometer—165°F (74°C) at the thickest part. Juices should run clear and meat should be opaque.

Can I prepare this ahead of time?
Yes. Assemble the chicken and sauce in the baking dish, cover, and refrigerate up to 24 hours. Bake as directed, adding a few extra minutes if starting chilled.

Is this recipe freezer-friendly?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently.

Can I add vegetables to the dish before baking?
You can add quick-roast vegetables like halved cherry tomatoes or thinly sliced mushrooms, but avoid high-moisture veggies that might water down the sauce.

Conclusion

Creamy Baked Asiago Chicken Breasts is a simple, satisfying dish that delivers rich, comforting flavor with minimal effort—perfect for busy weeknights or a cozy weekend dinner. The silky Asiago cream sauce keeps the chicken juicy and turns pantry staples into a special meal that families will ask for again and again. If you want to compare variations or learn more about the classic inspiration for this dish, see the original recipe reference at Creamy Baked Asiago Chicken Breasts Recipe. Give it a try, and don’t forget to share the leftovers (or hide them—they’re delicious!).