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! Asiago cheese has a very strong and particular flavor, so if you love this cheese, do try it in this creamy bacon sauce with chicken. It’s amazingly flavorful!
How to make asiago chicken:
In recipes like this one, 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.
MY OTHER VIDEOSSo, to make this asiago chicken, first, season the chicken breasts generously with salt and pepper and brown them in the skillet. Then, cooke the chicken breast halves in chicken broth, lemon, garlic, bacon until fully cooked:
Next, add cream and shredded Asiago cheese:
Your Asiago Chicken with Bacon Cream Sauce is ready! So easy and super delicious!
Asiago Chicken with Bacon Cream Sauce – tender and moist chicken breast cooked with lemon, garlic, bacon, in a delicious Asiago cheese cream sauce.
- 1.5 lb chicken breasts (4 small chicken breasts, or 2 large chicken breasts halved)
- 1 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
- 1/2 lemon sliced
- 1 cup half and half
- 1/2 cup asiago cheese shredded
- 2 tablespoons fresh parsley chopped
- 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.
- 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).
- Add half the bacon (cooked, fat should be drained off, and chopped into small chunks) to the chicken broth.
- 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.
- 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.
- To serve, spoon some of the sauce over the chicken breasts, and sprinkle with the remaining chopped bacon and chopped parsley.
How would I adapt this to finish baking in oven? Please reply to both my email. Thank you.
I would bake seasoned chicken breasts in a separate oven-proof pan in the oven (until they are done), and make the asiago cream sauce separately, in a large skillet, on the stove top. Then, I would add baked chicken breasts to the skillet with the sauce.
Slightly confused says add half the bacon , but doesn’t tell you when to add rest of bacon
Sorry sprinkle it over at the end
Yes, you add the remaining half of bacon in the end, just by sprinkling it on top of chicken.
Easy and so so good, it is an amazing dish. My wife loved it. I served with some baked asparagus and a nice salad. I did swap out bacon for Pancetta for a little different twist removing all the fatty portions of the Pancetta and it was so good. Definitely a favorite in my chicken dish recipes.
So glad you liked it! Pancetta sounds delicious in this recipe!
Why wouldn’t you render the bacon first thing, remove it, then saute the chicken in the bacon fat, and add the bacon back later?
Cooking bacon first, then cooking the chicken in the bacon fat is a good way to cook this, too! I always pre-cook my bacon in the oven, but the way you described it works great too!
I made this recipe, & it was delicious ! The mix of garlic & bacon really added a lot of flavor to the sauce!
Yes, I agree 100% ! 🙂
What is the nutritional information for this recipe? I found this under Keto recipes but can’t find the carbs and fat info. Thanks
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!
You’re very welcome! So glad you already made this 3 times! 🙂
could you use whipping cream instead of 1/2 and 1/2
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.
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!!