Chicken Asiago with Olives

Elevate your weeknight dinner game with this irresistible Chicken Asiago with Olives, a vibrant, Mediterranean-inspired dish that balances creamy Asiago cheese, savory kalamata olives, and the tangy sweetness of sun-dried tomatoes. Tender, golden-seared chicken breasts are bathed in a rich, velvety sauce made with garlic, chicken broth, heavy cream, and freshly grated Asiago, all brought to life with a splash of lemon juice. Aromatic fresh basil and parsley add a refreshing finish, while the pan-simmering technique ensures every bite is infused with layers of flavor. Ready in just 40 minutes, this one-skillet masterpiece is perfect for impressing guests or upgrading your family dinner. Serve it over pasta, mashed potatoes, or alongside roasted vegetables for the ultimate comforting meal. Keywords: chicken Asiago recipe, Mediterranean chicken, creamy Asiago chicken, chicken with olives.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup Asiago cheese, grated
• 0.5 cup kalamata olives, pitted and halved
• 0.25 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Season the chicken breasts on both sides with salt and pepper.

Step 2

Heat the olive oil and butter in a large skillet over medium heat.

Step 3

Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 5

Pour in the chicken broth and lemon juice, deglazing the pan by scraping up the browned bits from the bottom.

Step 6

Lower the heat to medium-low and stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes.

Step 7

Gradually whisk in the grated Asiago cheese until the sauce is smooth and creamy.

Step 8

Add the kalamata olives, sun-dried tomatoes, and freshly chopped basil. Stir to combine.

Step 9

Return the cooked chicken breasts to the skillet, spooning the sauce over the chicken to coat.

Step 10

Cover and let the chicken simmer in the sauce for an additional 5 minutes to absorb the flavors.

Step 11

Garnish with fresh parsley just before serving.

Step 12

Serve hot with your choice of sides, such as roasted vegetables, mashed potatoes, or pasta.

Nutrition Facts

Serving size	(1520.8g)

Amount per serving	% Daily Value*
Calories	3133.8

Total Fat 206.6g	0%
Saturated Fat 90.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 965.3mg	0%
Sodium 7201.1mg	0%
Total Carbohydrate 33.7g	0%
Dietary Fiber 7.7g	0%
Total Sugars 11.7g
Protein 256.6g	0%

Vitamin D 31.6IU	0%
Calcium 1042.0mg	0%
Iron 13.0mg	0%
Potassium 3266.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 34.0%

Carbs: 4.5%