Creamy Baked Asiago Chicken Breasts Recipe

Introduction

This Creamy Baked Asiago Chicken Breast recipe combines tender chicken with a rich, flavorful topping of Asiago cheese and herbs. It’s an easy, comforting dish perfect for weeknight dinners or a cozy weekend meal.

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup grated Asiago cheese
• ½ cup light mayonnaise
• ¼ cup low-fat plain Greek yogurt
• ¼ cup dry white wine
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pinch ground nutmeg
• Freshly ground black pepper to taste
• 1 tablespoon aged balsamic vinegar, or to taste
• 2 tablespoons grated Asiago cheese, or to taste

Instructions

1. Step 1: Preheat the oven to 375 degrees F (190 degrees C) and grease a 9×13-inch baking dish.
2. Step 2: Place the chicken breasts in the prepared baking dish in a single layer.
3. Step 3: In a small bowl, whisk together ½ cup grated Asiago cheese, mayonnaise, Greek yogurt, white wine, oregano, garlic powder, onion powder, and nutmeg until smooth.
4. Step 4: Pour the mixture evenly over the chicken breasts, coating them completely.
5. Step 5: Bake uncovered in the preheated oven for 40 to 50 minutes, or until the chicken is no longer pink in the center and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C).
6. Step 6: Remove from the oven and top with freshly ground black pepper, aged balsamic vinegar, and the additional 2 tablespoons of grated Asiago cheese before serving.

Tips & Variations

• For a richer flavor, swap the light mayonnaise for full-fat mayonnaise or sour cream.
• Replace the dry white wine with chicken broth if you prefer a non-alcoholic version.
• Try adding fresh herbs like thyme or rosemary to the topping for an extra layer of aroma.
• If you dislike Greek yogurt, you can use sour cream or cream cheese instead.
• Serve with steamed vegetables or a crisp green salad to balance the richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven-safe dish at 350 degrees F (175 degrees C) until heated through, or microwave until hot, covering loosely to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of Asiago?

Yes, Parmesan or Pecorino Romano are great alternatives that provide a similar sharp, nutty flavor.

What can I do to prevent the chicken from drying out?

Make sure not to overbake and cover the chicken loosely with foil if it browns too quickly. The creamy topping also helps keep the chicken moist during baking.

Creamy Baked Asiago Chicken Breasts Recipe

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★★★★★

4.6 from 93 reviews

This Creamy Baked Asiago Chicken Breasts recipe features tender boneless, skinless chicken breasts baked to perfection with a rich and flavorful Asiago cheese sauce. The combination of Asiago cheese, light mayonnaise, Greek yogurt, and dried herbs creates a creamy topping that keeps the chicken moist and delicious. Finished with a touch of aged balsamic vinegar and extra Asiago cheese for a savory finish, this dish is perfect for an easy weeknight dinner or entertaining guests.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts

Cheese Sauce

• ½ cup grated Asiago cheese
• ½ cup light mayonnaise
• ¼ cup low-fat plain Greek yogurt
• ¼ cup dry white wine
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pinch ground nutmeg

Toppings

• freshly ground black pepper to taste
• 1 tablespoon aged balsamic vinegar, or to taste
• 2 tablespoons grated Asiago cheese, or to taste

Instructions

1. Preheat the oven: Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Prepare the chicken: Place the boneless, skinless chicken breasts evenly in the prepared baking dish, ensuring they have space between each piece.
3. Make the Asiago cheese sauce: In a small bowl, whisk together ½ cup grated Asiago cheese, ½ cup light mayonnaise, ¼ cup low-fat Greek yogurt, ¼ cup dry white wine, dried oregano, garlic powder, onion powder, and a pinch of ground nutmeg until smooth and well blended.
4. Coat the chicken: Pour the Asiago cheese sauce evenly over the chicken breasts, making sure each piece is well covered for maximum flavor and moisture.
5. Bake the chicken: Place the baking dish uncovered in the preheated oven and bake for 40 to 50 minutes. The chicken is done when it is no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part reads at least 165 degrees F (74 degrees C).
6. Add finishing touches and serve: Remove the chicken from the oven and top with freshly ground black pepper, aged balsamic vinegar, and the remaining 2 tablespoons of grated Asiago cheese. Serve immediately while hot.

Notes

• For best results, use an instant-read thermometer to ensure the chicken is cooked through without drying out.
• Dry white wine can be substituted with chicken broth or a non-alcoholic white grape juice for a milder flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
• To add a crustier top, broil the chicken for 2-3 minutes after baking, watching carefully to prevent burning.

Keywords: Asiago chicken, creamy baked chicken, baked chicken breasts, cheesy chicken recipe, easy chicken dinner, low-fat chicken