Creamy Baked Asiago Chicken Breasts
This creamy, juicy, and flavorful baked chicken is the kind of comfort food that feels like a warm hug on a plate.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts trimmed of excess fat and patted dry
Sauce
- 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
Garnish
- extra grated Asiago or chopped fresh parsley optional garnish
Instructions
- 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.
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze baked chicken breasts in their sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.