Description
This Garlic Chicken with Asiago Gravy combines tender, juicy chicken breasts seared to golden perfection with a rich and creamy asiago cheese gravy infused with fragrant garlic. It’s a comforting and flavorful dish perfect for a satisfying dinner that delights every palate.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt (to taste)
- 1 teaspoon black pepper (or to taste)
- Olive oil (for cooking)
Garlic Asiago Gravy
- 4 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup asiago cheese, grated
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Rinse the chicken breasts under cold water and pat them dry thoroughly with paper towels. Season both sides generously with salt and black pepper to enhance the flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear them for 6-7 minutes on each side until they develop a beautiful golden-brown crust and are nearly cooked through.
- Make the roux and sauté garlic: Remove the chicken temporarily and in the same skillet, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour, cooking it for 1-2 minutes to create a roux that will thicken the gravy.
- Add liquids and thicken gravy: Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Cook the sauce for several minutes until it thickens and becomes smooth. Stir in the grated asiago cheese until melted and fully incorporated to enrich the gravy.
- Simmer chicken in gravy: Return the seared chicken breasts to the skillet, spoon the asiago gravy over them, and reduce heat to low. Let everything simmer gently for 2-3 minutes to finish cooking the chicken and meld the flavors together.
- Garnish and serve: Sprinkle freshly chopped parsley over the dish for a pop of color and fresh flavor. Serve immediately, spooning additional gravy over the chicken on each plate.
Notes
- For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
- If asiago cheese is not available, Parmesan can be used as a substitute, though it may slightly alter the flavor.
- Adjust seasoning with additional salt and pepper after simmering as needed.
- This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry for the roux.
