Description
Garlic Chicken with Asiago Gravy is a flavorful and creamy dish featuring tender, seasoned chicken breasts cooked to perfection and smothered in a rich Asiago cheese gravy. This quick 30-minute recipe combines garlic, herbs, and a velvety sauce to create an elegant yet comforting meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Asiago Gravy
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for thickening)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 1/4 teaspoon dried rosemary (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts evenly with garlic powder, onion powder, dried thyme, salt, and pepper to infuse flavor into the meat.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they turn golden brown and are cooked through. Remove the chicken and set aside.
- Make the Asiago Gravy: In the same skillet, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Create the Roux: Sprinkle the flour over the butter and garlic mixture and whisk constantly for 1-2 minutes to form a roux which will thicken the gravy.
- Add Chicken Broth: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the gravy to a simmer and cook for 3-5 minutes until it thickens.
- Incorporate Cream and Cheese: Reduce the heat to low and stir in the heavy cream and grated Asiago cheese. Whisk until the cheese melts completely and the gravy becomes smooth. Adjust salt and pepper to taste, and optionally add dried rosemary for extra aroma.
- Combine Chicken and Gravy: Return the cooked chicken breasts to the skillet. Spoon Asiago gravy over them and let simmer on low for 5 minutes so the flavors meld together.
- Serve: Plate the chicken, spoon additional Asiago gravy on top, and garnish with freshly chopped parsley. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Use freshly grated Asiago cheese for best flavor and melting quality.
- You can substitute heavy cream with half-and-half for a lighter gravy, but it will be less rich.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- Leftover gravy can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
