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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.
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The Ingredients You Need
- 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.
Recipe 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.
How to Make this One-Pan Asiago Chicken
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.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently asked questions
Absolutely! 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.
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!
Recipe
Baked Skillet Asiago Chicken Recipe
Equipment
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
- 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.
Jen
The chicken turned out well, and the cheese added a great flavor. I did think that the flavors of the garlic powder and fresh thyme got lost in the flour batter. Next time I would reduce the flour amount or up the seasonings. I made it in a cast iron pan. Thank you for the recipe!
Amanda Scarlati
You are so welcome Jen, I'm glad you enjoyed it.
mimi rippee
This sounds very nice!
Amanda
Thanks Mimi! I hope you enjoy it.