Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Kim
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

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  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.

  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts

322 calories; 17.9 g total fat; 93 mg cholesterol; 508 mg sodium. 5.7 g carbohydrates; 30.4 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2019
Very uncharacteristically, I didn't stray from the listed ingredients at all for this one. However, I did alter the execution. I used a meat hammer and pounded the breasts out just a bit. Not into cutlets, but just enough to tenderize them. Then I salted and peppered them, and seared them in a cast iron skillet. I followed the recipe exactly from there, except I cut the cook time down and checked them with a meat thermometer until they registered 165F. It took about 30 mins. Served with onion cous cous and roasted asparagus. 5 stars for this one because it turned out excellent, and I can't say that my method is better than the original instructions seeing as how I've never tried it. I changed it because (in my experience), searing chicken first produces a better final product after baking. Read More
(33)

Most helpful critical review

Rating: 3 stars
03/31/2020
I had high hopes for this...followed the advice of pounding and searing the chicken before baking, and the sauce was a snap to assemble. My complaint: the sauce separated very badly during baking, making it look quite unappealing and giving it an equally unappealing, grainy texture. The taste was okay, but not good enough to overcome the negative aspects of the final product. With all the 5 star reviews, I was expecting really good things from this. Disappointed. Read More
(2)
79 Ratings
  • 5 star values: 62
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/28/2019
Very uncharacteristically, I didn't stray from the listed ingredients at all for this one. However, I did alter the execution. I used a meat hammer and pounded the breasts out just a bit. Not into cutlets, but just enough to tenderize them. Then I salted and peppered them, and seared them in a cast iron skillet. I followed the recipe exactly from there, except I cut the cook time down and checked them with a meat thermometer until they registered 165F. It took about 30 mins. Served with onion cous cous and roasted asparagus. 5 stars for this one because it turned out excellent, and I can't say that my method is better than the original instructions seeing as how I've never tried it. I changed it because (in my experience), searing chicken first produces a better final product after baking. Read More
(33)
Rating: 5 stars
08/28/2019
Very uncharacteristically, I didn't stray from the listed ingredients at all for this one. However, I did alter the execution. I used a meat hammer and pounded the breasts out just a bit. Not into cutlets, but just enough to tenderize them. Then I salted and peppered them, and seared them in a cast iron skillet. I followed the recipe exactly from there, except I cut the cook time down and checked them with a meat thermometer until they registered 165F. It took about 30 mins. Served with onion cous cous and roasted asparagus. 5 stars for this one because it turned out excellent, and I can't say that my method is better than the original instructions seeing as how I've never tried it. I changed it because (in my experience), searing chicken first produces a better final product after baking. Read More
(33)
Rating: 5 stars
09/01/2019
Fantastic recipe. Asiago cheese is not the cheapest of cheeses, but it was well worth the money because the sauce was incredible. I have already made this recipe again and will continue to do so. One of my favourites. Read More
(11)
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Rating: 5 stars
09/16/2019
I pounded out the chicken breasts to a more even thickness and seared it on both sides. As a part of searing it, I seasoned with salt and pepper, lightly coated in flour, battered in egg, and dredged in Parmesean cheese. Then I baked for about 30 minutes. My husband loved it. Read More
(7)
Rating: 5 stars
09/14/2019
Oh my gosh! This was so good! I didn't have lite mayo or greek yogurt, so I used regular mayo and sour cream. I did take the advice of others and pounded the chicken breasts some and doubled the sauce to be able to serve over mashed potatoes. Used some chicken broth in place of some white wine also. Definitely a keeper! Read More
(7)
Rating: 5 stars
01/13/2020
This was fantastic! I purchased the chicken cutlets rather than trying to pound out the chicken breast (as others have recommended). It worked out perfectly. It was a huge hit at dinner. I served it with angel hair pasta. I only wish I had more of the sauce! This will be a staple in my home. Read More
(3)
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Rating: 3 stars
03/31/2020
I had high hopes for this...followed the advice of pounding and searing the chicken before baking, and the sauce was a snap to assemble. My complaint: the sauce separated very badly during baking, making it look quite unappealing and giving it an equally unappealing, grainy texture. The taste was okay, but not good enough to overcome the negative aspects of the final product. With all the 5 star reviews, I was expecting really good things from this. Disappointed. Read More
(2)
Rating: 5 stars
09/20/2019
As others have mentioned, it's best if you tenderize and sear the chicken breasts before baking. I also found that a generous drizzle of the balsamic went very nicely over the top. Otherwise, it's great! Read More
Rating: 5 stars
10/05/2019
Oh my goodness - this is SO delicious! I only had regular mayo and Greek yogurt - but it was so worth the extra calories for this amazing dish! I served it with oven roasted new potatoes and a romaine and fruit salad. Incredible meal! Read More
Rating: 5 stars
10/20/2019
Only change I would make would be to double the sauce recipe and thicken it will some flour and water. Great recipe! Read More