Are you looking for a show-stopping dinner recipe that’s easy to make and flavorful? Look no further than my baked Simple Creamy Asiago Chicken with mushrooms!
Loaded with veggies and bursting with flavor, this creamy baked asiago chicken breast recipe is perfect for any night of the week. Add a creamy, indulgent béchamel sauce and nutty asiago cheese, and this incredible dish will surely be a hit with your family and friends.
Best of all, like my Buffalo Chicken Pasta and Chicken Marsala Pasta, asiago chicken is simple enough to whip up on a weeknight but elegant enough for a special occasion. So why wait? Get ready to impress with this delicious and unforgettable dish!
Why settle for the same old chicken breast recipes when you can enjoy this mouthwatering creamy baked asiago chicken? Try it today and see why it’s the ultimate comfort food!
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Main Ingredient notes and substitutions:
- Boneless, skinless chicken breasts – are the star of this asiago chicken recipe. If you do not like white meat, feel free to substitute boneless, skinless thighs.
- Mushrooms – bring their homey goodness to the party, adding depth of flavor and a delightful earthy taste to the dish. They complement the creamy sauce and asiago cheese, enhancing the overall taste profile.
- Green bell pepper – contributes a crunchy texture and a slightly sweet, herbaceous flavor to the dish.
- Whole milk and sour cream – add richness, creaminess, and tanginess to the béchamel sauce. When used together, whole milk and sour cream create a velvety and indulgent sauce that is perfect for dishes such as this.
- Dried herb stuffing mix – adds a flavorful and crunchy topping to this recipe.
- Asiago cheese – is a key ingredient, providing a distinctive nutty and savory flavor that complements the other ingredients. When melted, the cheese creates a deliciously gooey and creamy texture that pairs perfectly with the tender baked breasts and crunchy stuffing mix.
(A complete list of all ingredients and measurements is listed in the recipe below.)
How to make Asiago Chicken:
- Preheat the oven to 425 °F.
- If necessary, pound the breast to an even thickness. Use a paper towel to pat the breasts dry, then sprinkle a half teaspoon of salt and a quarter teaspoon of pepper on both sides.
- Melt two tablespoons of butter in a large skillet over medium heat. When the butter is hot, add the chicken and sauté on each side for one minute. Remove the breasts from the skillet, and set aside. (They will not be cooked through at this point.)
- Add the bell pepper and mushrooms to the skillet and sauté for about five minutes, or until the bell pepper is tender and the mushrooms are cooked. Remove from the skillet and set aside.
- To make the béchamel sauce, add two tablespoons of butter to the skillet and sprinkle in three tablespoons of flour. Whisk constantly and cook for one to two minutes.
- Slowly add the milk, constantly whisking until the mixture is smooth without any lumps.
- Add the sour cream, nutmeg, a half teaspoon of kosher salt, and a quarter teaspoon of ground black pepper. Cook for two to three minutes until the sauce has thickened and is bubbly. Remove from the heat.
- Spray a baking dish that comfortably fits the breasts in a single layer and add the breasts.
- Spoon the mushroom and bell pepper mixture on the top of the breasts.
- Pour the béchamel sauce over the breasts and top each with a quarter cup of the herb stuffing mix.
- Finally, spread the shredded asiago cheese evenly over the top of each breast and place the dish in the oven.
- Bake for 15-18 minutes or until a meat thermometer inserted in the thickest part of one of the breast reads 165 °F. (This assumes that your breasts are about a half-inch thick. It will take more or less time if they are thicker or thinner.)
- Remove the dish from the oven, let it sit for a few minutes, sprinkle parsley over the top if desired, and serve immediately.
Top tip:
Chicken breasts can be uneven in thickness, resulting in uneven cooking. If they are, you will need to pound the breasts.
- Place the breasts between two sheets of plastic wrap or inside a resealable plastic bag.
- Use a meat mallet or rolling pin to gently pound the breasts until they are an even thickness, about half an inch thick.
- Start pounding from the center of the breast and work outward to the edges, using firm but gentle strokes.
What is asiago cheese:
Asiago cheese is a semi-hard cheese made from cow’s milk or a combination of cow’s and goat’s milk. The cheese has a pale yellow color and a nutty flavor that becomes more pronounced as it ages. It can be enjoyed on its own or used in various dishes, such as pasta, risotto, and salads.
What is béchamel sauce:
Béchamel sauce, or white sauce, is a classic French sauce made from a roux (a mixture of flour and butter) and milk or another liquid.
It is one of the five mother sauces in French cuisine and is used as a base for many dishes, including Mac and Cheese, Au Gratin Potatoes and Ham, Creamed Potatoes, and Chicken Divan.
Recipe variations:
As with most recipes, this recipe for asiago chicken is versatile, and you can easily swap out ingredients or replace them with what you might have on hand. For example:
- Instead of using the herb stuffing mix, you could substitute crushed Ritz crackers or panko mixed with a bit of melted butter. Crushed canned fried onion rings are also a flavorful option.
- To make asiago chicken pasta, cut the breast into bite-size pieces, then make the recipe as directed and serve it over tortellini or bowtie pasta.
- Feel free to use skinless, boneless thighs instead of breasts.
- Add a handful of cooked sausage or sun-dried tomatoes to the béchamel sauce to ramp up the taste.
What to serve with asiago chicken:
I usually pair this rich, main-dish casserole with just a simple salad such as Southern Cucumber and Tomato Salad, Romaine Wedge Salad with Green Goddess Dressing, or my favorite, Tomato Salad with White Acre Peas!
A slice of my Garlic Bread, Sausage Bread, or Cornbread would round things out nicely.
Something light such as Strawberry Sherbet or Mixed Berry Sherbet would be lovely for dessert.
Recipe FAQs:
The most accurate way to determine if the chicken is cooked through is by checking its internal temperature using a meat thermometer. Breasts should be cooked to a final internal temperature of 165 °F.
Parmesan cheese has a sharper, more intense flavor than asiago, with a slightly nutty taste. In addition, the texture of Parmesan is harder, drier, and more crumbly, while Asiago has a creamier texture and a milder, sweeter flavor.
Asiago cheese has a unique nutty, slightly sweet flavor, so finding an exact substitute can be challenging. However, here are some cheeses you can try: parmesan, romano, pecorino romano, Grana Padano, and gouda.
Remember that the flavor and texture of the dish may differ slightly from the original recipe when substituting another cheese.
You can assemble the dish up to 24 hours ahead of time but don’t add the herb stuffing mix or the Asiago cheese. Instead, cover and store in the fridge. Then, take it out 30 minutes before baking to let it come to room temperature.
When you’re ready to bake it, go ahead and top it with the herb stuffing mix and shredded cheese and follow the directions for baking it.
More tips and tricks:
- Use a meat thermometer: As mentioned earlier, a meat thermometer is the most accurate way to ensure the chicken is cooked through. Insert the thermometer into the thickest part of the breast to check the internal temperature.
- Don’t overcook the chicken: Overcooking can result in tough, dry meat.
- Use a non-stick pan: To prevent the meat from sticking to the pan, use a non-stick pan or a well-seasoned cast iron skillet.
- Let the chicken rest before slicing: Let the cooked casserole rest for a few minutes before cutting the breasts. This will allow the juices to redistribute, resulting in juicier and more flavorful meat.
More chicken casserole recipes:
You can find all of my chicken recipes at this link if you need more menu ideas.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Simple Creamy Asiago Chicken Recipe
Equipment
- oven safe baking dish
Ingredients
- 4 boneless skinless chicken breasts, a half-inch thick
- 4 tablespoons unsalted butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 8 ounces sliced mushrooms
- 1 green bell pepper, seeded and diced
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup sour cream
- ¼ teaspoon nutmeg ground
- 1 cup dried herb stuffing mix
- 1 cup shredded asiago cheese, about four ounces
- chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 425 °F.
- If necessary, pound the breast to an even thickness. Use a paper towel to pat the breasts dry, then sprinkle a half teaspoon of salt and a quarter teaspoon of pepper on both sides.
- Melt two tablespoons of butter in a large skillet over medium heat. When the butter is hot, add the chicken and sauté on each side for one minute. Remove the breasts from the skillet, and set aside. (They will not be cooked through at this point.)
- Add the bell pepper and mushrooms to the skillet and sauté for about five minutes, or until the bell pepper is tender and the mushrooms are cooked. Remove from the skillet and set aside.
- To make the béchamel sauce, add two tablespoons of butter to the skillet and sprinkle in three tablespoons of flour. Whisk constantly and cook for one to two minutes.
- Slowly add the milk, constantly whisking until the mixture is smooth without any lumps.
- Add the sour cream, nutmeg, a half teaspoon of kosher salt, and a quarter teaspoon of ground black pepper. Cook for two to three minutes until the sauce has thickened and is bubbly. Remove from the heat.
- Spray a baking dish that comfortably fits the breasts in a single layer with non-stick cooking spray and add the breasts.
- Spoon the mushroom and bell pepper mixture on the top of the breasts.
- Pour the béchamel sauce over the breasts and top each with a quarter cup of the herb stuffing mix.
- Finally, spread the shredded asiago cheese evenly over the top of each breast and place the dish in the oven.
- Bake for 15-18 minutes or until a meat thermometer inserted in the thickest part of one of the breast reads 165 °F. (This assumes that your breasts are about a half-inch thick. It will take more or less time if they are thicker or thinner.)
- Remove the dish from the oven, let it sit for a few minutes, sprinkle parsley over the top if desired, and serve immediately.
Got the recipe in the inbox today, it sounded delicious, so it was dinner tonight.
It didn’t fail! “This is teriffic Mom!” was the overall concensus.
Thank you so much 🙂
Loved it!! I didn’t have the Stuffing mix on hand so swapped it out with some crushed Ritz crackers. We also added some fresh asparagus since we had it from the garden. Yum! Loved the creamy sauce it was heaven. The chicken was devine! Served with a salad of spinach and strawberrys along with rolls. The family dug in, we had no leftovers!!
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
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
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
Hey Carolyn,
Hope you guys like it!
Sharon