I love this dish because it’s a rich, comforting chicken dinner that comes together easily and has a luxurious creamy asiago cheese sauce baked right in. The chicken stays juicy, the sauce is savory and satisfying, and it’s the kind of recipe I feel happy serving to both my family on weeknights and guests on a cozy weekend.
Why You’ll Love This Recipe
I’ll be honest — I’m all about dishes that deliver big flavor without fuss. With this recipe:
The nutty, bold flavour of asiago cheese really stands out and elevates a simple chicken breast.
Baking means less active cooking time and fewer stovetop steps, which is great when I want something hearty but don’t want to be in the kitchen all evening.
The creamy sauce keeps the chicken moist and pairs beautifully with sides like rice, pasta or steamed veggies.
It has a “special dinner” feel, but uses accessible ingredients and steps that aren’t intimidating.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 cup light mayonnaise (or Greek yogurt for a tangier twist)
½ cup shredded asiago cheese, plus extra for topping (about ¼ cup)
1 ½ teaspoons seasoning salt
½ teaspoon garlic powder
½ teaspoon paprika
1 cup heavy cream
1 teaspoon Dijon mustard (optional for a little zing)
1 cup sliced mushrooms (about 100 g)
1 clove garlic, minced
directions
Preheat the oven to 190 °C (375 °F).
Season the chicken breasts on both sides with the salt, black pepper and paprika.
In a large oven‑safe skillet, heat 1 tablespoon of the olive oil over medium‑high heat. Add the chicken and sear for about 2‑3 minutes per side or until golden brown (it will finish cooking in the oven). Remove chicken and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil. Add the mushrooms and minced garlic. Sauté for about 2 minutes until mushrooms begin to soften.
In a medium bowl, whisk together the mayonnaise (or Greek yogurt), ½ cup asiago cheese, seasoning salt, garlic powder and Dijon mustard, then stir in the heavy cream until smooth.
Pour the creamy mixture into the skillet with the mushrooms and bring to a gentle simmer. Stir until the mixture thickens slightly and the cheese begins to melt.
Return the chicken breasts into the skillet, spooning some sauce over each breast. Sprinkle the remaining asiago cheese over the top of the breasts.
Transfer the skillet to the preheated oven and bake for about 20‑25 minutes, or until the chicken reaches an internal temperature of 74 °C (165 °F).
Remove from the oven and let the dish rest for 5 minutes before serving. Spoon extra sauce from the skillet over the chicken when plating.
Servings and timing
Servings: 4
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes
Variations
If I’m looking for more vegetables, I’ll add a handful of spinach or chopped sun‑dried tomatoes into the sauce just before baking.
Swap the mushrooms with sliced bell peppers for a different flavour and texture.
For a lower‑fat twist, I sometimes use half‑and‑half instead of heavy cream and reduce the mayonnaise by replacing half with Greek yogurt.
Instead of chicken breasts, boneless skinless chicken thighs work great and stay even juicier — just adjust the baking time slightly if they’re thicker.
If asiago is hard to find, I’ll use grated Parmesan or Pecorino Romano — the flavour will shift slightly, but it will still be delicious.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, I gently warm the dish in a skillet over medium‑low heat, adding a splash of cream or milk to loosen the sauce if it’s thickened. Alternatively, I microwave in 30‑second bursts, stirring in between until heated through.
Note: The texture of the sauce may change slightly after refrigeration (the cream may separate a little), but stirring while reheating brings it back together nicely.
FAQs
How can I tell when the chicken is fully cooked?
I always use a meat thermometer and check for an internal temperature of 74 °C (165 °F) in the thickest part of the breast. This ensures it’s safe to eat while remaining juicy.
Can I assemble this ahead of time and bake later?
Yes — I’ve assembled the chicken, sauce and mushrooms into the skillet, then covered and refrigerated it (without topping the cheese) and baked it later. When ready to bake, I add the cheese and bake as directed. It’s a real time‑saver.
Can I use boneless chicken thighs instead of breasts?
Absolutely. Thighs bring more flavour and stay moist. Because thighs are often thicker, I check the internal temperature and may add 5‑10 minutes to the bake time.
What if I don’t have asiago cheese?
If you can’t find asiago, I recommend grated Parmesan or Pecorino Romano. The flavour will change (they’re sharper), but you’ll still get that cheesy richness.
Can I freeze leftovers of this dish?
I generally don’t freeze it — the cream sauce may separate and become grainy after thawing. If you do freeze, thaw overnight in the refrigerator and reheat gently, stirring in extra cream or milk to restore smoothness.
Conclusion
I hope you’ll enjoy making this Creamy Baked Asiago Chicken as much as I do. It hits the sweet spot between comforting and elegant, and it’s a dish I’m proud to serve. Once you taste that velvety sauce and tender chicken, I think it’ll quickly become one of your favourites too.
A rich and comforting baked chicken dish with a creamy Asiago cheese sauce that’s perfect for weeknight dinners or cozy gatherings.
Ingredients
4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil, divided
1 cup light mayonnaise (or Greek yogurt)
½ cup shredded asiago cheese, plus ¼ cup extra for topping
1½ teaspoons seasoning salt
½ teaspoon garlic powder
½ teaspoon paprika
1 cup heavy cream
1 teaspoon Dijon mustard (optional)
1 cup sliced mushrooms (about 100 g)
1 clove garlic, minced
Instructions
Preheat the oven to 190 °C (375 °F).
Season the chicken breasts with salt, black pepper, and paprika.
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, add remaining olive oil, mushrooms, and minced garlic. Sauté for 2 minutes until mushrooms soften.
In a bowl, whisk mayonnaise, ½ cup asiago cheese, seasoning salt, garlic powder, and Dijon mustard. Stir in heavy cream until smooth.
Pour the sauce into the skillet with mushrooms and simmer gently until slightly thickened.
Return chicken to the skillet and spoon sauce over each breast. Sprinkle with remaining asiago cheese.
Transfer skillet to oven and bake for 20-25 minutes, or until chicken reaches 74 °C (165 °F).
Remove from oven and let rest for 5 minutes. Spoon extra sauce over chicken when serving.
Notes
Substitute Parmesan or Pecorino Romano if Asiago is unavailable.
Greek yogurt can be used for a tangier, lighter option.
Chicken thighs may be used instead of breasts—adjust cooking time accordingly.
Store leftovers in the fridge for 3-4 days and reheat gently with a splash of cream or milk.
For added veggies, stir in spinach or sun-dried tomatoes before baking.
