Description

This Creamy Baked Asiago Chicken is a rich, comforting dish made with tender chicken breasts baked in a savory Asiago cheese sauce. It’s simple enough for a weeknight dinner yet impressive enough for entertaining. The sharp, nutty flavor of Asiago melts into a silky cream sauce that pairs perfectly with pasta, potatoes, or vegetables. One-pan and oven-friendly, this recipe comes together quickly and delivers restaurant-quality results at home. Whether you’re following a low-carb lifestyle or just love creamy, cheesy chicken, this dish is guaranteed to satisfy.

Ingredients

Scale

4 boneless skinless chicken breasts
1 cup light mayonnaise, or Greek yogurt
½ cup asiago cheese, more for topping
1 ½ teaspoons seasoning salt
½ teaspoon black pepper
1 teaspoon garlic powder

Instructions

Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Place 4 boneless skinless chicken breasts in the bottom of the dish.
In a medium bowl combine 1 cup light mayonnaise, ½ cup asiago cheese, 1 ½ teaspoons seasoning salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Stir together until well mixed.
Spread the mixture evenly over each chicken piece. Sprinkle extra fresh shredded asiago cheese on the top of the chicken.
Bake uncovered for 45 minutes and enjoy!

Notes

Chicken options: You can use boneless thighs instead of breasts for a juicier result. Adjust bake time as needed.
Cheese substitute: Parmesan or Romano can be used in place of Asiago, but the flavor will be slightly different.
Low-carb version: Skip the flour or use almond flour for a keto-friendly option. Serve with cauliflower mash or zucchini noodles.
Add-ins: Try mixing in baby spinach, sautéed mushrooms, or crumbled bacon before baking for added depth.
Make-ahead: The sauce can be made 1 day ahead and refrigerated. Assemble and bake when ready.
Storage: Keeps in the fridge for 3–4 days. Reheat gently on the stovetop or in the oven. For best results, avoid freezing the cream sauce.