If you popped by my kitchen on a Tuesday night, you’d probably catch me in socks, humming badly, stirring this pan of Creamy Asiago Chicken while shooing the dog who is entirely too interested. I started making this when I wanted something a bit fancy yet not fussy, and honestly, it became a keeper after I served it to a friend who said, in a very serious voice, this sauce tastes like a hug. We laughed, then ate seconds. And I may have eaten a bit right from the pan, because patience is not always my forte.
Why you’ll love this, or at least why I keep making it
I cook this when I want dinner to feel special without breaking a sweat. My family goes a little wild for the cheesy sauce, because it’s rich but not heavy, and the garlic is mellow and sweet. Also, it uses pantry bits I usually have. And when I’m tired, I love that it all happens in one skillet; fewer dishes means more couch time later. I used to worry about the sauce splitting, but actually, I find it behaves if the pan is not screaming hot. If you’ve ever whisked cream like a determined raccoon at midnight, you know the feeling.
What you’ll need, plus my real life swaps
- 4 small chicken breasts, patted dry (thighs work too if that’s what you have, just cook a touch longer)
- 1 teaspoon kosher salt and a few grinds of black pepper
- 2 tablespoons olive oil (I sometimes use butter when I’m feeling cozy, Grandma swore by Kerrygold but any decent butter is fine)
- 3 cloves garlic, minced or smashed if you’re in a hurry
- 1 cup chicken stock, low sodium if possible (I’ve used veggie stock, it’s fine)
- 3 quarters cup heavy cream, room temp if you remember
- 1 cup finely grated Asiago cheese, packed a little (Parmesan works in a pinch, but the tang of Asiago is lovely)
- 1 teaspoon Dijon mustard, optional but I love the nudge it gives
- A handful of baby spinach or chopped kale, optional
- Fresh lemon, just a squeeze to brighten at the end
- Parsley for sprinkling, if you feel fancy
- Cooked pasta or rice for serving, about 250g pasta if you want to go by the book
Let’s cook, casually precise
- Season the chicken on both sides with salt and pepper. Heat a large skillet over medium; add the olive oil. When it shimmers, lay in the chicken. Don’t fuss with it for 4 to 5 minutes. Flip and cook another 3 to 5 until golden and just cooked through. Transfer to a warm plate. This is where I often sneak a tiny taste for quality control.
- Lower the heat a smidge. Add the garlic to the skillet and stir for 30 seconds until fragrant, not brown. If it colors too fast, pull the pan off the heat for a beat. No drama.
- Pour in the chicken stock and scrape up the golden bits form the bottom. Bring to a gentle simmer. Let it reduce by about a third, which is a couple minutes for me, maybe three if your pan is wide.
- Stir in the cream and Dijon. Keep it at a gentle simmer, not a big boil. Don’t worry if it looks a bit weird at this stage, it always does. On second thought, turn the heat even lower if you see tiny bubbles racing around the edges.
- Gradually add the Asiago, a small handful at a time, whisking until smooth before adding more. If it clumps, breathe, lower the heat, and just keep whisking. It will smooth out. And if it doesn’t, it still tastes fantastic.
- Tuck in the spinach if using and let it wilt. Return the chicken to the pan with any juices and spoon the sauce over the top. Simmer together for 2 minutes so everyone becomes friends.
- Finish with a squeeze of lemon and a sprinkle of parsley. Taste the sauce. Need more salt, more pepper, a splash of stock to thin it out, or a bit more cheese to thicken. You’re the boss.
- Serve over warm pasta or rice. Or with crusty bread that unapologetically hogs the sauce. I mean, can you blame it
Little notes I learned the long way
- Room temp cream blends in better. Straight from the fridge works, but I tend to think it takes longer to play nice.
- Finely grate the cheese. Big shreds melt slower and can go stringy.
- If your sauce gets thicker than you like, loosen with stock. If it is too thin, a touch more cheese or a slow gentle simmer does the trick.
- Salt gently until the cheese is in. Cheese adds saltiness you cannot take back. Ask me how I know.
Variations I’ve actually tried
- Mushroom moment: sauté 200g sliced cremini after the chicken, before the garlic. So savory.
- Sun dried tomato swirl: chop 4 or 5 and add with the cream. Looks pretty, tastes brighter.
- Bacon experiment: I crisped two slices first and used the drippings. Tasty, but the sauce was a tad salty for me. Your call.
- Lighter swirl: swap half the cream for whole milk. It worked, but the sauce was a bit shy on body.
Gear I use, and how to wing it
A heavy skillet is ideal for even browning. Cast iron is my usual. That said, any large frying pan works, just mind the heat. A small whisk helps melt the cheese smoothly, but I’ve used a fork when the whisk was MIA, no biggie. Tongs make flipping easier, or a humble spatula if that is what you have.
Storing leftovers
Fridge it in a lidded container up to 3 days, warming gently on the stove with a splash of stock or water to loosen. I think this tastes better the next day, strangely. Though honestly, in my house it never lasts more than a day. Freezing is not my favorite for cream sauces, they can separate, but if you must, freeze the chicken without the sauce and make the sauce fresh.
Ways to serve that make it sing
- Over buttered noodles with a tiny lemon zest sprinkle. We do this on Sundays.
- On garlicky mashed potatoes with peas on the side. Classic cozy.
- With a simple green salad and crusty bread, which I realize I mentioned, but the bread really is strategic sauce transport.
Pro tips, learned the hard way
- I once tried rushing the cheese step and regretted it because the sauce went grainy. Slowly add, whisk, then add more.
- Cranked the heat to speed things up and the cream threw a tantrum. Low and steady is kinder.
- Skipped the lemon one night and it felt flat. Just a squeeze at the end wakes it up.
Random detour you can skip if you like
One time I made this after getting lost in the grocery store because the playlist had a song I liked and I just wandered, which is how I came home with extra spinach and a candle that smells like fresh rain. No regrets, y’all.
FAQs I actually get
Can I use pre grated cheese
Short answer, yes. But the anti caking stuff can make the sauce less silky. If that is what you have, go for it, it still works.
What can I substitute for Asiago
Parmesan or Grana Padano are great. Romano is punchier. I have even blended half mozzarella and half Parmesan for a creamier vibe.
Will the sauce split
Keep the heat gentle and add the cheese gradually. If it starts to look off, pull it off the heat and whisk, then add a splash of cream to bring it back.
Can I make this gluten free
Yes, the sauce is naturally gluten free. Serve with gluten free pasta or rice. If you sear dredged chicken, just use a gluten free flour.
Do I have to use chicken breasts
Nope. Thighs are delicious and forgiving. Just cook until they are done, usually a few minutes longer. Bone in takes more time, obviously.
How do I nail the pan sauce bit
This guide from Serious Eats is great if you want to nerd out: how to make a pan sauce. It helped me stop over reducing.
What is Asiago, anyway
It is a cow’s milk cheese with a tangy personality. If you want a quick read, here you go: Asiago cheese.
Want to polish your skillet skills
Keeping a cast iron pan happy makes recipes like Creamy Asiago Chicken more fun to cook. This quick guide is handy: cast iron care. Also, if you forget and soak it overnight, same, been there, just dry and oil it again and carry on.
Final nibble
When you make this Creamy Asiago Chicken, take a little moment to taste the sauce before it hits the table. Adjust, sip some water, maybe smile at how outrageously good a simple skillet dinner can be. It is the kind of meal that makes a weekday feel like a tiny celebration.