One Skillet Baked Asiago Chicken (Edit recipe)

scarlatifamilykitchen

107 recipes
|
11 followers

This easy baked asiago chicken is made all in one skillet in under 30 minutes. Perfect for busy weeknights!

save

View original recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Breasts, 2 large pieces
1 tsp Kosher Salt
0.5 tsp Black Pepper
0.5 cup All Purpose Flour
1 tsp fresh Thyme, minced
0.5 tsp Garlic Powder
4 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 oz Asiago Cheese, freshly shredded

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven broiler and preheat a cast iron skillet over medium heat.
Slice the chicken breasts horizontally into a total of four thinner pieces. (2 large chicken breasts)
Season the chicken on both sides with the salt and pepper. (1 teaspoon kosher salt, ½ teaspoon black pepper)
In a shallow dish or bowl, mix the flour, thyme leaves, and garlic powder. (½ cup all-purpose flour, 1 teaspoon fresh thyme leaves, ½ teaspoon garlic powder
Dredge the chicken breasts in the flour mixture so they are lightly coated on both sides.
Add the olive oil and the butter to the preheated skillet and allow the butter to melt. (4 Tablespoons olive oil, 1 Tablespoon unsalted butter)
Add the dredged chicken to the skillet in an even layer. Cook for 2-4 minutes on each side until golden brown and cooked to 165˚.
Take the skillet off the heat and top each chicken breast with the shredded Asiago cheese. (4 ounces asiago cheese)
Place the skillet with the chicken in the oven under the broiler for 2-4 minutes until the cheese is melted and slightly browned.

Notes

Chicken - Thinly sliced chicken breasts can be purchased instead of slicing larger pieces. Chicken thighs can be used as well, but cooking times will be longer since they are thicker.
Cheese - Fontina, parmesan, pecorino romano, or provolone can also be used.
Dairy-Free - Use a dairy-free substitute for the butter and cheese.
Gluten-Free - Use a gluten-free all-purpose flour.
Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or the oven at 325˚ until heated through.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	30 g
Carbohydrates:	14 g
Protein:	40 g
Cholesterol:	155 g
Sodium:	609 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.