Garlic Chicken with Asiago Gravy is a savory, comforting dish featuring tender, pan-seared chicken smothered in a rich, creamy garlic sauce infused with nutty Asiago cheese. It’s perfect for a cozy dinner and pairs beautifully with mashed potatoes, pasta, or roasted vegetables for a satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastssalt and peppergarlic powdersmoked paprikaolive oilbuttergarlic cloves (minced)chicken brothheavy creamAsiago cheese (freshly grated)cornstarch (optional, for thickening)fresh parsley (chopped, for garnish)

directions

Season chicken breasts with salt, pepper, garlic powder, and smoked paprika on both sides.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until golden and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and add butter.

Sauté minced garlic until fragrant, about 1 minute.

Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.

Add heavy cream and stir until the mixture is smooth.

Gradually stir in grated Asiago cheese, letting it melt into the sauce. Simmer until slightly thickened. For a thicker sauce, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it in.

Return the chicken to the skillet and spoon sauce over the top. Simmer gently for 2-3 minutes to reheat the chicken.

Garnish with chopped parsley before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Use boneless thighs for a juicier cut of chicken.

Add mushrooms or spinach to the gravy for more texture and flavor.

Swap Asiago with Parmesan or Romano for a slightly different taste.

Use half-and-half instead of heavy cream for a lighter version.

Add a splash of white wine to the sauce for extra depth.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.Not recommended for freezing, as the dairy sauce may separate.

FAQs

Can I make this ahead of time?

Yes, cook the chicken and sauce, then reheat gently before serving.

Is Asiago cheese strong?

It has a nutty, sharp flavor that complements creamy sauces well, but it’s milder than blue cheese or aged Parmesan.

Can I use milk instead of cream?

You can, but the sauce will be thinner and less rich.

Can I bake the chicken instead?

Yes, but for best flavor, sear first, then finish in the oven.

What can I serve with this?

Mashed potatoes, pasta, rice, or steamed veggies all pair well.

Is this dish gluten-free?

Yes, as long as your broth and seasonings are gluten-free.

Can I double the sauce?

Absolutely—just scale all sauce ingredients evenly.

Can I use pre-shredded Asiago?

Freshly grated melts better, but pre-shredded will work in a pinch.

Does this freeze well?

Not ideal due to the creamy sauce, which may separate upon thawing.

How can I make it spicier?

Add crushed red pepper flakes or a dash of cayenne to the seasoning.

Conclusion

Garlic Chicken with Asiago Gravy is a creamy, savory favorite that brings comfort food to a new level. With rich garlic flavor and the depth of Asiago cheese, it’s a simple yet elegant dish that turns an ordinary dinner into something memorable. Serve it once, and it’s bound to become a household staple.