Recipes › Main Course › Creamy Garlic Asiago Chicken Recipe

Creamy Garlic Asiago Chicken Recipe

Recipe by Pedro M. A. Neves

This Creamy Garlic Asiago Chicken features tender chicken breasts in a luxurious sauce of roasted garlic, aged Asiago cheese, and heavy cream—a restaurant-quality dish that's quick enough for weeknight dinners. The nutty, salty character of Asiago pairs beautifully with the mellow sweetness of slow-roasted garlic, creating an elegant Italian-inspired main course. Serve over pasta, risotto, or with crusty bread to capture every drop of the silky sauce.

Ingredients

• 4 boneless, skinless chicken breasts (about 180g/6 oz each)
• 45ml (3 tablespoons) extra virgin olive oil
• 1 whole head of garlic (about 10-12 cloves), peeled
• 250ml (1 cup) chicken stock or broth
• 240ml (1 cup) heavy cream
• 100g (1 cup) freshly grated Asiago cheese
• 15ml (1 tablespoon) fresh lemon juice
• 5g (1 teaspoon) fresh thyme leaves
• 4g (1 teaspoon) salt
• 2g (½ teaspoon) black pepper
• 30g (¼ cup) all-purpose flour
• 15g (1 tablespoon) unsalted butter
• Fresh parsley for garnish (optional)

Instructions

1. Pat the chicken breasts dry with paper towels. Lightly season both sides with salt and pepper. Dust evenly with flour, shaking off excess.

2. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat. Once shimmering, place chicken breasts in the pan without moving them for 5-6 minutes until golden brown on the first side.

3. Flip the chicken and cook for another 4-5 minutes until the second side is golden. Transfer chicken to a clean plate.

4. In the same skillet, add the remaining 15ml (1 tablespoon) of olive oil and butter over medium heat. Add the peeled garlic cloves and thyme. Sauté for 3-4 minutes, stirring frequently, until garlic becomes fragrant and begins to soften but not brown.

5. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a gentle simmer and cook for 5 minutes, allowing the garlic to fully soften.

6. Reduce heat to medium-low. Stir in the heavy cream slowly, whisking gently to combine. Add the grated Asiago cheese in two batches, stirring until melted and smooth. Season with lemon juice.

7. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the tops and simmer for 8-10 minutes until chicken is cooked through (internal temperature 75°C/165°F).

8. Remove from heat and taste for seasoning. Adjust salt, pepper, and lemon juice as needed. Garnish with fresh parsley and additional Asiago if desired.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version with slightly less richness
• Substitute Parmigiano-Reggiano for Asiago if preferred; reduce the amount slightly as it's more pungent
• Replace chicken stock with dry white wine for a brighter, more acidic sauce
• Use fresh sage or rosemary instead of thyme for a different herbal note

Tips

• Do not skip patting the chicken dry—this step is crucial for achieving a golden crust that locks in juices
• Roast the garlic gently on medium heat; high heat will cause bitterness and a burnt flavor that ruins the sauce
• For a lighter sauce without sacrificing creaminess, blend half of the roasted garlic cloves into the sauce before adding cream

This dish draws inspiration from Northern Italian cuisine, particularly from the Piedmont and Liguria regions where aged Asiago cheese and slow-roasted garlic are staple ingredients. While not a traditional Italian grandmother recipe, it reflects the refined approach of modern Italian cooking that respects quality local ingredients like aged cheese and fresh herbs.

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