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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings
- 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
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.
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.
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