This restaurant-quality baked Asiago chicken is the stuff dreams are made of. And you won’t believe how fast and easy it is to make! Serve it with a side of pasta and garlic bread for a complete meal the whole family is sure to love.
Get ready for your new favorite chicken recipe. I know it’s quickly become my family’s new favorite, they ask for it again and again. Which is fine because it’s absolutely delicious and so easy to make!
Tender chicken breasts are lightly floured and pan-seared, then topped with aged Asiago cheese and broiled to a golden brown, cheesy-crusted perfection.
Jump to:
- โค๏ธ Why you'll love this asiago chicken
- ๐ง Ingredient notes
- ๐ Substitutions and variations
- ๐ช Step by step instructions
- โญ Expert tips
- ๐ดHow to serve asiago chicken
- ๐ฅ Alternative cooking methods
- ๐ฅก Storage suggestions
- ๐ญ Frequently asked questions
- ๐ More Italian Chicken Recipes
- #ScarlatiFamilyKitchen
- ๐ Recipe
- ๐ฌ Comments
❤️ Why you'll love this asiago chicken
- Simple - This meal is great because it is super flavorful, but doesn't use a ton of ingredients to get an amazing result.
- Quick - This oven baked asiago chicken dish is done in under 30 minutes. Perfect for busy weeknights!
- One Pan - This asiago chicken recipe is all cooked in just one pan. The less dishes the better!
🧀 Ingredient notes
- Chicken - Slice boneless, skinless chicken breasts are thin so they cook quickly. You can buy thin pre-sliced chicken, but it’s more expensive. Chicken thighs can also be used, but cooking time is longer because they are thicker. Pounding them out with a meat mallet will help to cook them quicker and more evenly.
- Cheese - Asiago cheese is an Italian cheese that is slightly sweet and nutty with an amazing earthy flavor. Use fontina, pecorino, parmesan or provolone as substitutes, if needed. I highly recommend grating it freshly from a block for the best "melt" factor and flavor. Sliced asiago cheese will also work if you have that available. If you have leftover asiago cheese, you can use it to make a grilled cheese, put it on a mini charcuterie board or sprinkle it on focaccia bread before baking.
📋 Substitutions and variations
- Dairy-Free - Use your favorite dairy-free cheese and butter alternatives to make this dish dairy-free.
- Gluten-Free - Use a gluten free all purpose flour substitute to make this chicken recipe gluten-free.
🔪 Step by step instructions
Slice the chicken breasts horizontally for a total of four evenly-sized thinner pieces. Season the chicken pieces on both sides with the salt and pepper.
In a shallow dish, pie plate, or bowl, mix the flour, thyme leaves, and garlic powder.
Dredge the sliced chicken breasts in the flour mixture so they are completely but lightly coated on both sides. Shake off any excess flour to avoid a heavy coating.
Add the olive oil and the butter to the preheated skillet and then allow the butter to melt.
Add the dredged chicken to the hot skillet in an even layer. Cook for 2-4 minutes on each side until golden brown and cooked through.
Take the skillet off the heat and top each chicken breast with the freshly shredded asiago cheese.
Place the whole skillet with the chicken in the oven under the broiler for 2-4 minutes until the cheese is melted and slightly browned. Watch it closely to avoid burning.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Slice the chicken breasts to the same thickness to help them cook evenly.
- Always cook chicken to the safe consumption temperature of 165° F. This my favorite instant read thermometer (affiliate link) that gives you the temperature quickly and accurately, every time.
- Watch the chicken carefully when it’s under the broiler to avoid burning. The cheese should be melted and slightly browned, if desired.
- I recommend using this 12" cast iron skillet (affiliate link) for this recipe. You can use any oven safe skillet as long as you are certain it is temperature rated for high heat like the broiler.
🍴How to serve asiago chicken
These are a few of my top suggestions for making this asiago-crusted chicken part of a delicious and complete meal.
Pasta - This hearty chicken recipe pairs well with pasta. Garlic butter noodles, pastina or tortellini alla panna are all easy options that would pair well with this dish.
Vegetables - You can serve with asiago chicken with green vegetables like green beans with bacon or roasted artichokes. Potatoes are also another great side dishes like roasted potato wedges or garlic mashed potatoes.
Soup - A soup would also be a nice starter or side dish to this chicken. Minestrone or tomato soup would be excellent!
Dessert - Finish off this meal with an easy dessert, like tiramisu cups, strawberry rhubarb cobbler or grilled peaches.
🥘 Alternative cooking methods
Stove Top - After adding the cheese, cover the pan and lower the heat to medium low. The contained heat will melt the cheese, but it won’t be brown. You can use a kitchen torch to “broil” the cheese to a golden brown.
🥡 Storage suggestions
Refrigerate any leftover asiago chicken in an airtight, well-sealed container. Stored properly, leftover chicken will last 3-5 days in the fridge.
Reheat refrigerated chicken in the microwave for 2-3 minutes or the oven at 325˚F for 7-10 minutes or until heated through completely
💭 Frequently asked questions
Asiago is an Italian Alpine cheese similar to parmesan but with a nuttier, sweeter flavor to it. Young Asiago cheese is soft and creamy while aged Asiago is a harder, more crumbly texture of cheese.
You can use fontina, pecorino, parmesan or provolone in place of Asiago cheese in this dish.
🍗 More Italian Chicken Recipes
If you loved this baked asiago chicken recipe, check out these other Italian chicken recipes that I know you will love too!
๐ Recipe
Baked Asiago Chicken Recipe
Ingredients
- 2 large chicken breasts, boneless and skinless (approximately 1 - 1 ½ lbs)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 1 teaspoon fresh thyme leaves, minced
- ½ teaspoon garlic powder
- 4 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 4 ounces asiago cheese, freshly shredded
Instructions
- Preheat the oven broiler and preheat a cast iron skillet over medium heat.
- Slice the chicken breasts horizontally into a total of four thinner pieces. (2 large chicken breasts)
- Season the chicken on both sides with the salt and pepper. (1 teaspoon kosher salt, ½ teaspoon black pepper)
- In a shallow dish or bowl, mix the flour, thyme leaves, and garlic powder. (½ cup all-purpose flour, 1 teaspoon fresh thyme leaves, ½ teaspoon garlic powder
- Dredge the chicken breasts in the flour mixture so they are lightly coated on both sides.
- Add the olive oil and the butter to the preheated skillet and allow the butter to melt. (4 Tablespoons olive oil, 1 Tablespoon unsalted butter)
- Add the dredged chicken to the skillet in an even layer. Cook for 2-4 minutes on each side until golden brown and cooked to 165˚.
- Take the skillet off the heat and top each chicken breast with the shredded Asiago cheese. (4 ounces asiago cheese)
- Place the skillet with the chicken in the oven under the broiler for 2-4 minutes until the cheese is melted and slightly browned.
Notes
- Chicken - Thinly sliced chicken breasts can be purchased instead of slicing larger pieces. Chicken thighs can be used as well, but cooking times will be longer since they are thicker.
- Cheese - Fontina, parmesan, pecorino romano, or provolone can also be used.
- Dairy-Free - Use a dairy-free substitute for the butter and cheese.
- Gluten-Free - Use a gluten-free all-purpose flour.
- Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or the oven at 325˚ until heated through.
mimi rippee
This sounds very nice!
Amanda
Thanks Mimi! I hope you enjoy it.