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Asiago Chicken with Bacon Cream Sauce

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Asiago Chicken with Bacon Cream Sauce – tender and moist chicken breast cooked with lemon, garlic, bacon, in a delicious Asiago cheese cream sauce. This is one of the best ways to cook chicken breast – chicken will always come out tender and never dry, thanks to the sauce!

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I like to use small chicken breasts or chicken breast halves, which means halving each chicken breast in half before cooking. This ensures even cooking and reduces total cooking time, thus preventing the chicken from drying out. First, you will season the chicken breasts generously with salt and pepper and brown them in the skillet.   Then, the chicken breast halves are cooked in chicken broth, lemon, garlic, bacon until fully cooked:

chicken breast with creamy lemon, garlic, bacon sauce


Then, you’ll add cream and shredded Asiago cheese:

best way to cook chicken breast

So easy and super delicious!

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Asiago Chicken with Bacon Cream Sauce

Total Time: 40 minutes

Yield: 4 servings

Asiago Chicken with Bacon Cream Sauce


  • 4 small chicken breasts or 2 large chicken breasts halved
  • 1 and 1/2 tablespoons vegetable oil
  • salt and pepper
  • 4 garlic cloves, minced
  • 1 cup chicken stock
  • 8 slices bacon, cooked and drained of fat, chopped
  • 5 lemon slices
  • 1 cup half and half
  • 1/2 cup asiago cheese, shredded
  • 2 tablespoons fresh parsley, chopped


  1. Generously season the chicken with salt and pepper on both sides. Heat vegetable oil in a large skillet. Cook chicken breasts on medium-high heat - about 2 minutes on each side, to brown a bit. Chicken doesn't have to be cooked through - you'll continue cooking it later. Remove the chicken from the skillet.
  2. Add minced garlic to the same skillet - cook on medium heat for about 30 seconds, scraping the bottom of the pan. Deglaze the pan with the small amount of chicken stock. Add the remaining chicken stock (total of 1 cup).
  3. Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
  4. Add the chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken breasts - and cook, simmering on low heat, covered, for about 20 minutes, until the chicken is completely cooked through, and is no longer pink in the center.
  5. After the chicken is completely cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 1 cup half and half to the skillet. Bring to boil and mix everything well, scraping from the bottom. Add 1/2 cup shredded Asiago cheese and stir to melt completely, about 30 seconds. Immediately reduce to simmer, add chicken breasts back to the skillet and reheat.
  6. To serve, spoon some of the sauce over the chicken breasts, and sprinkle with the remaining chopped bacon and chopped parsley.



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{ 49 comments… add one }
  • Rach's Recipes March 9, 2016, 1:04 am

    This was so good and easy to make. I added basil and oregano and served it with a side of roasted vegetables. It was a winner!

    • Julia June 28, 2016, 11:38 pm

      Basil and oregano sound like a great addition to the sauce! And roasted veggies are perfect with the creamy chicken breast recipe like this one!

      • Valerie March 16, 2017, 10:37 pm

        Any way to cook this in the crockpot

        • Julia March 29, 2017, 1:22 am

          Never tried making a cream sauce in the slow cooker.

  • Kim March 26, 2016, 8:01 pm

    This looks so delicious, I love asiago cheese! Unfortunately I have an allergy to lemon, would it work without it?

    • Julia June 28, 2016, 11:37 pm

      Yes, you can easily omit lemon without losing much flavor. I love lemons, and can’t really live without them. 🙂

  • Andrea April 15, 2016, 3:15 pm

    Just made this! Loved it!!

  • Misty April 19, 2016, 10:54 am

    Doesn’t say how many calories

  • Laura May 9, 2016, 9:05 pm

    Do you use boneless skinless chicken breasts for this recipe or bone in, skin on? It looks delicious! I’m planning on making it tomorrow night 🙂

    • Julia June 28, 2016, 11:35 pm

      I used boneless, skinless chicken breasts.

  • Sheri May 31, 2016, 5:00 pm

    I added spinach to this it was delish!
    Thanks so much for sharing

    • Julia June 28, 2016, 11:34 pm

      Spinach is an excellent addition!

  • Cassi June 9, 2016, 1:04 pm

    I made this for dinner last night. Everyone loved it! Thank you for sharing your delicious recipe!

    • Julia June 28, 2016, 11:34 pm

      Thank you, Cassi, I am glad you enjoyed it !

  • Callie June 29, 2016, 10:02 pm

    Making this for dinner right now, but sauce seems really thin. Is that normal?

    • Julia July 1, 2016, 6:33 pm

      Callie, if the sauce is too thin, maybe the cheese has not completely melted. Bring the sauce to boil, keep stirring until all the cheese melts, if it’s still watery, add more cheese to thicken it up (even though 1/2 cup cheese should be plenty to begin with).

      • Amy August 9, 2016, 7:27 pm

        I’m in the same boat 🙁 Wondering what is happening? Followed directions perfectly. I don’t know what to do now. Corn starch?

        • Stefanie August 30, 2016, 5:50 pm

          I’m having the same problem. I added the correct amount of cheese and followed the recipe to a T.

          • nic September 5, 2016, 6:36 pm

            we are having the same issue to. Also the 1/2 & 1/2 curdled when it was added. Wondering which is better – add more cheese or add corn starch!

    • Erica January 26, 2017, 5:46 pm

      I made this for dinner twice now, or has turned out delicious both times.. the first time the sauce was a little thin, I just added more cheese to it and I also added a little bit of cream cheese. It turned out so yummy, there were no left overs! Tonight, I used some half and half AND some whipping cream, and it was PERFECT! Thanks for this awesome recipe!

      • Julia January 30, 2017, 11:44 pm

        Thank you, Erica, for your feedback! I am glad you liked the recipe!

  • Laura C. July 25, 2016, 1:51 pm

    DO NOT pass up making this dish! Easy, simple, and OMG so so soooo good. The lemon in the sauce adds such a perfect acid note to the crème and cheese. The chicken is so tender. Served over whole wheat penne pasta and blanched fresh green beans. This is fine dining at home. Break out the china and the cloth napkins! I could bathe in that sauce. Mmmmmmm, yummmmm!

  • Roxana July 30, 2016, 10:05 pm

    Julia, just made this tonight and the whole family loved it. Thanks for a great recipe! Only thing I was missing was parsley… I forgot to grab it, but I used some fresh spinach that i had on hand and it tasted great too.

  • KalynsKitchen August 26, 2016, 7:38 am

    Happy Friday! Just letting you know I featured this recipe for my weekly Low-Carb Recipe Love on Fridays! I hope a lot of my readers will click over and try it.

  • Lynda September 21, 2016, 7:21 pm

    I made this for my family! Delicious! Also made another rendition with extra sharp cheddar cheese instead of Asiago. Definitely a winner when all 7 members of my family eat it without one complaint…and seconds!!!

  • Sarah November 16, 2016, 12:48 pm

    Made it tonight and me and the boyfriend loved it, however, we couldn’t get the cheese to melt properly? The taste was great, but the half melted cheese made the sauce a little weirdly lumpy. We worked on it for what felt like ages to get it melted, finally hunger took over and we gave up.

    • Julia December 20, 2016, 5:03 pm

      Sarah, thank you for stopping by and leaving a comment! Did you heat the sauce to the boiling point and then add the cheese? I always bring the sauce to the boiling point, add the cheese, start stirring, and then reduce the heat to low-medium simmer, constantly stirring. It works for me every time.

    • Sarah C January 8, 2017, 3:53 pm

      I agree with Julia that it sounds like a heat issue, a good non-stick wok can work wonders too. Also, when in doubt…adding a little more heavy whipping cream, upping the heat, then letting the mix reduce while continuing to stir will eventually get you that creaminess you’re looking for. I love this recipe, it made me start making nothing but dinners with heavy whipping cream sauce for like a month straight. lol

      • Julia January 31, 2017, 1:21 pm

        Thank you, Sarah, for your tips – that’s exactly what I do when making creamy sauces! And yes, these sauces can be so addictive! Once I start making them, it’s hard to stop! 🙂

    • erica January 26, 2017, 5:52 pm

      Yes, the temp being boiling before adding the cheese is so important… I think this is why poeple are having issues with the sauce being thin as well. If the temp isn’t right before adding the cheese and cream, it will not turn out right.

      • Julia January 30, 2017, 11:43 pm

        Yes, that is correct. Also, it’s an important step to cook minced garlic in olive oil and butter for 1 minute before even adding the cream and the broth – it adds fats to the mixture and also helps heat the cooking pan even more. Do not skip this step! I once skipped this step, and my sauce did not work either.

  • Michelle Patino December 6, 2016, 9:33 pm

    Very good flavor, little too much sauce, not really thin but just a ton of it. I might 3/4 the wet ingredients next time.
    I added spinach and it was so good

    • Julia December 17, 2016, 7:34 pm

      Thank you, Michelle, I am so glad you liked it! I like lots of sauce with my dishes, so yes, the sauce amounts in my recipes usually run on the generous side. 🙂

  • Chrissy January 9, 2017, 8:18 pm

    I wanted to make this but didn’t have all the ingredients so I used what I had on hand. I omitted the lemon and parsley, added leeks, swapped the asiago for smoked gouda and used heavy cream instead of half and half. Wow! So delicious and creamy! Can’t wait to try this recipe with the original ingredients!

    • Julia January 31, 2017, 1:01 pm

      Chrissy, thank you for stopping by and leaving such a detailed comment! You made great substitutions! Adding leeks and using smoked gouda instead of the asiago sounds so delicious – makes me want to try YOUR version! 🙂

  • Nicole January 11, 2017, 12:06 pm

    Hello I am looking for the nutritional information for this if you have it. Just trying to save some time from doing all the calculations if I don’t have too

  • Meagan January 17, 2017, 10:29 am

    I plan on cooking this tonight, any ideas for side dishes? I am completely stumped on what to make along with this.

    • Julia January 31, 2017, 2:45 am

      Cooked broccoli, cooked spinach, oven-roasted potatoes, or mashed potatoes all sounds great. Even angel pasta with garlic, butter and olive oil sounds delicious with this chicken! 🙂

  • Natalie February 1, 2017, 8:43 am

    Hi there! I am wondering if I can use pre Cooked bacon for this recipe from the grocery store??

    • Julia February 6, 2017, 3:17 am

      Yes, you can, I am using cooked bacon here – I just pre-cooked it myself.

  • abby May 12, 2017, 11:42 am

    My husband is a pretty picky eater when it comes to certain foods but even he loved it!! Absolutely delicious plan on cooking it again tonight!

  • Jenelle June 13, 2017, 10:45 pm

    This was out of this world delicious! Made it tonight for supper….hubby was a big fan too!!

  • Amanda July 24, 2017, 12:02 pm

    Hi, I was just wondering if anyone had the nutritional facts on this dish. I am doing the keto diet & have been trying to track my macros with each meal. Thanks!!

  • Pamela Knoebel Tate October 21, 2017, 2:05 pm

    could you use whipping cream instead of 1/2 and 1/2

    • Julia October 31, 2017, 5:35 pm

      Use 1/2 cup heavy whipping cream + 1/2 cup milk instead of 1 cup of heavy cream. Because of the cheese, your sauce will thicken substantially and if you just use 1 cup of heavy cream, the sauce might be too thick. Even if your sauce gets too thick, you can easily fix it by adding more milk to thin it out.

  • Judy November 10, 2017, 1:09 pm

    I have made this 3 times now and my spouse loves it! The last time I did make some changes as we wanted more sauce for the pasta. I used the whole can of chicken stock, 1 cup heavy cream, and 1 cup of asiago cheese. The sauce was thick, creamy and delicious. I also cut the chicken into bite size chunks before sauté it. Thank you for the recipe!

    • Julia November 13, 2017, 8:33 pm

      You’re very welcome! So glad you already made this 3 times! 🙂

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