Easy Creamy Baked Asiago Chicken is a simple and delicious dish that combines tender baked chicken with a rich, creamy sauce packed with flavorful Asiago cheese. The melt-in-your-mouth cheese crust on top gives it a perfect little golden finish that’s hard to resist. It’s the kind of meal that feels a bit fancy but is actually very straightforward to make.
I love making this chicken when I want something comforting but don’t want to spend hours in the kitchen. The creamy sauce stays nice and smooth as it bakes, making every bite tasty and juicy. I usually sprinkle a little extra Asiago cheese on top before baking because the cheesy crust is definitely my favorite part!
This dish goes wonderfully with a simple side of roasted veggies or a fresh salad—I find it’s great for dinner any night of the week. I also like to make a little extra sauce so I can spoon it over some rice or pasta. It’s one of those meals that feels special but is easy enough for a cozy weeknight.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect for this recipe—they cook evenly and stay juicy. If you prefer, use chicken thighs for a bit more flavor and tenderness.
Asiago cheese: This cheese gives a nice nutty, sharp flavor. If Asiago isn’t available, Parmesan or Pecorino Romano are good substitutes that still add great taste.
Heavy cream & cream cheese: These create the rich, creamy sauce. You can use half-and-half instead of heavy cream for a lighter sauce, but don’t skip the cream cheese—it helps thicken and add creaminess.
Italian seasoning: A simple mix of herbs like oregano, basil, and thyme adds flavor without overpowering the dish. Fresh herbs like rosemary or thyme also work well.
How Can I Get the Perfect Golden, Bubbly Cheese Topping?
To get that beautiful browned and bubbly cheese topping, careful timing is key.
- After baking the chicken covered in sauce, switch your oven to broil for the last 2-3 minutes.
- Keep an eye on it so the cheese melts and browns without burning.
- If your oven’s broiler is very strong, place the rack a bit lower to prevent burning too fast.
- For extra crispiness, you can sprinkle a little extra Parmesan or Asiago cheese before broiling.
This quick broil step adds texture and color that make the dish look as good as it tastes!
Equipment You’ll Need
- Oven-safe baking dish – perfect for cooking the chicken and sauce together without extra dishes.
- Skillet or frying pan – great for quickly searing chicken to lock in flavor before baking.
- Mixing bowl – to whisk the creamy cheese sauce smooth and ready to pour.
- Whisk or fork – helps combine the cream and cheeses without lumps.
- Meat thermometer – handy to check the chicken is cooked perfectly to 165°F (75°C).
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a juicier, more flavorful dish.
- Add sautéed mushrooms or spinach into the sauce for extra veggies and depth.
- Mix in sun-dried tomatoes for a tangy, slightly sweet kick that pairs well with the creamy sauce.
- Try adding some crushed red pepper flakes if you like a little heat.
Easy Creamy Baked Asiago Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Creamy Sauce:
- 1 cup heavy cream
- ½ cup grated Asiago cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 25 minutes to bake, and optional 2-3 minutes to broil for a golden cheese topping, for a total of roughly 35-40 minutes. It’s quick and easy, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Pat the chicken breasts dry using a paper towel, then season both sides with salt, pepper, garlic powder, and onion powder.
2. Sear the Chicken:
Heat olive oil in a skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until nicely golden brown but not cooked all the way through. Transfer the chicken to the prepared baking dish.
3. Make the Creamy Asiago Sauce:
In a medium bowl, whisk together the heavy cream, Asiago cheese, Parmesan cheese, cream cheese, and Italian seasoning until smooth and well combined.
4. Bake the Chicken:
Pour the creamy sauce evenly over the chicken breasts in the baking dish. Place the dish in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
5. Broil for a Golden Finish (Optional):
If you’d like a bubbly, browned top, switch your oven to broil for the last 2-3 minutes of baking. Keep a close watch to prevent burning.
6. Garnish and Serve:
Once done, remove from the oven and sprinkle with fresh chopped parsley. Serve warm, paired with your favorite sides like roasted veggies or steamed asparagus.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before using. Pat them dry to remove excess moisture for better searing.
Can I Substitute Asiago Cheese?
Absolutely. Parmesan or Pecorino Romano are excellent alternatives that maintain the cheesy, savory flavor of the sauce if Asiago isn’t available.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and the chicken tender.
Can I Make This Recipe Dairy-Free or Lighter?
For a lighter option, try using half-and-half instead of heavy cream, but keep the cream cheese for thickness. Dairy-free substitutions can be tricky here, but coconut cream and dairy-free cream cheese might work, just expect a different flavor profile.
