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    Grits and Pinecones » Recipes » Chicken » Creamy Oven-Baked Asiago Chicken Breast

    Creamy Oven-Baked Asiago Chicken Breast

    September 16, 2018 by Sharon Rigsby, Updated March 30, 2019 4 Comments

    Jump to Recipe Print Recipe
    Creamy Oven Baked Asiago Chicken Breast Pinterest pin

    My easy Creamy Oven-Baked Asiago Chicken Breast recipe features juicy, tender oven-baked chicken breasts topped with earthy mushrooms and bell pepper, a creamy, dreamy bechamel sauce, crunchy herb stuffing mix, and rich, nutty, melted asiago cheese.

    Creamy Oven-Baked Asiago Chicken in a white baking dish ready to serve

    This is the best-baked chicken recipe but, it takes a little more time and has a few more steps than most of my other recipes, so it’s probably not something you want to try for a quick weeknight dinner.  But it would be perfect for a Sunday supper or a dinner party with friends.

    If you are tired of the same old chicken breast recipes and are looking for a new “go-to” recipe, this tasty chicken casserole is for you! Creamy Oven-Baked Asiago Chicken Breast is a one-dish, veggie-filled, flavorful meal which has it all and only needs a salad to make it a complete dinner! It’s a new favorite of ours and I’m sure it will be a hit at your house too!

    How to tell when chicken is done?

    The key to tender juicy chicken breasts is cooking them to 165 degrees F., as measured by a meat thermometer, and not a degree higher. I’m sure you have eaten dried out, tough chicken breasts and it’s because they were overcooked. Chicken thighs are much more forgiving,  and if you like dark meat, you can also substitute boneless, skinless chicken thighs for the chicken breasts in this recipe.

    What to serve with Creamy Oven-Baked Asiago Chicken Breasts?

    I usually pair this rich, main-dish casserole with just a simple salad. You might want to consider these popular salad recipes on my blog:  Southern Cucumber and Tomato Salad, Romaine Wedge Salad with Green Goddess Dressing, or my favorite, Tomato Salad with White Acre Peas! 

    How to make Creamy Oven-Baked Asiago Chicken Breast 

    Preheat the oven to 425 degrees F.

    Liberally salt and pepper both sides of the chicken breast.

    Chicken breasts with salt and pepper seasoning for Creamy Oven-Baked Chicken Breast

    Melt 2 tablespoons of butter in a large skillet over medium heat. Saute the chicken for 2-3 minutes on each side, remove from the skillet, and set aside. (Chicken will not be cooked through at this point.)

    Sautéing chicken breasts for Creamy Oven-Baked Chicken Breast

    Add the bell pepper and mushrooms to the skillet and saute for about 5 minutes, stirring occasionally until the bell pepper is tender and mushrooms are cooked. Remove from the skillet and set aside.

    Cooking mushrooms and bell pepper in a skillet for Creamy Oven-Baked Chicken Breast

    How to make a bechamel sauce.

    Add 2 tablespoons butter to the skillet and sprinkle in 3 tablespoons of flour. Whisk constantly and cook for 1-2 minutes.

    Cooking flour and butter to make a bechamel sauce for Creamy Oven-Baked Chicken Breast

    Slowly add the milk, whisking constantly until the mixture is smooth without any lumps. Add the sour cream, nutmeg, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Cook for an additional 2-3 minutes until the sauce has thickened.

    Whisking the bechamel sauce to make Creamy Oven-Baked Chicken Breast

    Generously grease a baking dish that will fit the chicken breasts in a single layer and add the chicken breasts.

    Spoon the mushroom and bell pepper mixture on the top of the chicken.

    Topping chicken breasts with mushroom, bell pepper mixture to make Creamy Oven-Baked Chicken Breast

    Pour the bechamel sauce over the chicken and top each breast with about 1/4 cup of the dry herb stuffing mix.

    Bechamel sauce covering the chicken and mushroom mixture for Creamy Oven-Baked Chicken Breast

    Finally, spread the shredded asiago cheese evenly over the top of each chicken breast and place in the oven.

    Asiago cheese topping the chicken breasts prior to baking for Creamy Oven-Baked Chicken Breast

    Bake at 425 degrees for about 20 minutes or until a meat thermometer inserted in the thickest part of one of the chicken breast reads 165 degrees F. (Twenty minutes assumes that your chicken pieces are about 1/2 inches thick. If they are thicker or thinner it will take more or less time.)

    Remove from the oven, sprinkle with parsley if desired, and serve immediately.

    Serving Creamy Oven-Baked Chicken Breast from a white baking dish

    Notes:

    This recipe works best if your chicken pieces are all about the same thickness so they will cook in the same amount of time. If your chicken breasts are large, only use two and slice them in half horizontally to equal four pieces of chicken.

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

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    Serving Creamy Oven-Baked Chicken Breast from a white baking dish
    Print Pin
    5 from 1 vote

    Creamy Oven-Baked Asiago Chicken Breast Recipe

    My Creamy Oven-Baked Asiago Chicken Breast recipe features juicy, tender oven-baked chicken breasts topped with earthy mushrooms and bell pepper, a creamy, dreamy bechamel sauce, crunchy herb stuffing mix, and rich, nutty, melted asiago cheese.
    Course Main Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4 servings
    Calories 494kcal
    Author Sharon Rigsby

    Ingredients

    • 4 chicken breasts 1/2 inch thick, boneless and skinless *see notes
    • 4 Tbsp unsalted butter divided
    • 1 tsp kosher salt divided
    • 1/2 tsp ground black pepper divided
    • 8 ounces mushrooms sliced
    • 1 green bell pepper seeded and diced
    • 3 Tbsp flour all-purpose
    • 1-1/2 cups whole milk
    • 1/2 cup sour cream
    • 1/4 tsp nutmeg ground
    • 1 cup dried herb stuffing mix
    • 4 ounces asiago cheese about 1 cup shredded
    • Optional fresh Italian parsley chopped, for garnish

    Instructions

    • Preheat the oven to 425 degrees F.
    • Liberally salt and pepper both sides of the chicken breast.
    • Melt 2 tablespoons of butter in a large skillet over medium heat. Saute the chicken for 2-3 minutes on each side, remove from the skillet, and set aside. (Chicken will not be cooked through at this point.)
    • Add the bell pepper and mushrooms to the skillet and saute for about 5 minutes, stirring occasionally until the bell pepper is tender and mushrooms are cooked. Remove from the skillet and set aside.
    • Add 2 tablespoons butter to the skillet and sprinkle in 3 tablespoons of flour. Whisk constantly and cook for 1-2 minutes.
    • Slowly add the milk, whisking constantly until the mixture is smooth without any lumps. Add the sour cream, nutmeg, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of ground black pepper. Cook for an additional 2-3 minutes until the sauce has thickened.
    • Generously grease a baking dish that will fit the chicken breasts in a single layer and add the chicken breasts.
    • Spoon the mushroom and bell pepper mixture on the top of the chicken.
    • Pour the sauce over the chicken and top each breast with about 1/4 cup of the dry herb stuffing mix.
    • Finally, spread the shredded asiago cheese evenly over the top of each chicken breast and place in the oven.
    • Bake at 425 degrees for about 20 minutes or until a meat thermometer inserted in the thickest part of one of the chicken breast reads 165 degrees F. (Twenty minutes assumes that your chicken pieces are about 1/2 inches thick. If they are thicker or thinner it will take more or less time.)
    • Remove from the oven, sprinkle with parsley if desired, and serve immediately.

    Notes

    Notes:
    This recipe works best if your chicken pieces are all about the same thickness so they will cook in the same amount of time. If your chicken breasts are large, only use two and slice them in half horizontally to equal four pieces of chicken.

    Nutrition

    Calories: 494kcal | Carbohydrates: 39g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 844mg | Potassium: 538mg | Fiber: 2g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 39.6mg | Calcium: 170mg | Iron: 2.7mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Barbara Karr

      February 17, 2019 at 1:01 pm

      Tried this recipe using breasts (don’t care for dark meat). Left out the the stuffing mix (not a fan). Tender chicken breast covered in sauce and veggies was wonderful. It was not only quick it was a great . Served over rice. Everybody cleaned their plates. Thank you for sharing. Barb

      Reply
      • Gritsandpinecones

        February 17, 2019 at 6:44 pm

        Hey Barb,
        Thank you so much for letting me know your family enjoyed the recipe. I love it when a reader puts their own spin on one of my recipes! Thanks for sharing!
        Sharon

        Reply
    2. Carolyn

      September 23, 2018 at 1:57 pm

      This sounded so delicious I got all the ingredients to make this sometime during the week. Of course, I was HAD when I saw the use of Asiago cheese, YUM. Anxious to try it.

      Carolyn

      Reply
      • Gritsandpinecones

        September 23, 2018 at 2:04 pm

        Hey Carolyn,
        Hope you guys like it!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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