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.
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.
Notes
To make this recipe ahead of time, assemble the dish up to 24 hours ahead 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.Pound the breasts: Chicken breasts can be uneven in thickness, resulting in uneven cooking: 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.Use a meat thermometer: A meat thermometer is the most accurate way to ensure the chicken is cooked. 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.