Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Asiago cheese
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley (optional for garnish)
Substitution Tip: If you can’t find Asiago cheese, Parmesan or Pecorino Romano can work as alternatives, each bringing their own unique flair to the dish.
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms, season both sides of the chicken breasts with salt and pepper.
- In a large oven-proof skillet, heat the olive oil over medium-high heat. Add the chicken and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan — this is where the flavor depth lies!
- Add the heavy cream, dried thyme, and oregano. Stir to combine, then bring the mixture to a gentle simmer.
- Return the chicken to the skillet, spooning some of the sauce over the top. Sprinkle the grated Asiago cheese evenly over the chicken.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with fresh parsley before serving, if desired. Enjoy the harmony of flavors that this dish brings to your table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International