Creamy Asiago Chicken

This dish pairs well with a side of pasta or roasted vegetables. For a lighter version, you can substitute heavy cream with half-and-half. Feel free to add more vegetables to the sauce for added nutrition.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat chicken dry and season both sides with paprika, garlic powder, salt, and pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer chicken to a plate and keep warm.

Step 2

In the same skillet, add minced garlic and sauté 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and Italian seasoning. Simmer 3–4 minutes until slightly thickened. Add Asiago cheese and stir until melted into a smooth, creamy sauce. Return chicken to skillet and spoon sauce over the top. Simmer 2 minutes.

Step 3

Garnish with chopped parsley. Serve hot with pasta, rice, or roasted vegetables