Asiago chicken is drool-worthy on its own. Add bacon, sun-dried tomatoes, and herbs to the mixture and boring chicken breasts get leveled up to gourmet status. Red pepper flakes add just the slightest hint of heat to complement the flavor of the rich sauce. Best of all, it’s very easy to make. Put this one to your list of go-to chicken breast recipes.
Check out my Notes for gluten-free and/or lower-carb options.
Asiago Chicken with Bacon & Sun-Dried Tomatoes Recipe
1 Tablespoon brown sugar
2 teaspoons salt
1 teaspoon Hungarian sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/8 teaspoon ground nutmeg
4 boneless chicken breasts, skin-on (may substitute boneless, skinless)
1 cup (about) all-purpose flour (see Notes)
2 slices bacon
1 cup chicken broth
1 cup heavy cream
1 cup (3 ounces) sun-dried tomatoes, cut into thin strips (measure after cutting – see Notes)
1/4 to 1/2 teaspoon red pepper flakes, optional
1 cup shredded asiago cheese
Chopped fresh parsley or basil for garnish, optional
Whisk together brown sugar, salt, sweet paprika, garlic powder, onion powder, sage, thyme, rosemary, oregano, and nutmeg until combined.
Sprinkle the chicken breasts on both sides with the seasoning mix. Place the flour in a shallow dish. Coat the seasoned chicken with the flour, shaking off any excess. Set aside.
Chop the bacon into 1/2-inch pieces.
Place a large, 3-inch deep, hard-anodized or cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat renders out, and the bacon is crispy. Using a slotted spoon, remove the bacon to a dish and reserve.
In the same pan, quickly brown the seasoned chicken breasts on both sides in the bacon drippings until golden. (Add additional butter or olive oil one teaspoon at a time if you need more oil.) Don’t worry that the chicken may not be cooked through. More cooking is to come. Remove the chicken to a platter.
Add the chicken broth and stir, scraping up any browned bits. Let boil for 1 minute. Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, and cooked bacon bits. Bring to a simmer. Return the chicken breasts, along with any accumulated juices, to the skillet, nestling in between the tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Remove the chicken breasts again to the platter. Stir the asiago cheese into the sauce until melted.
Return the chicken to the skillet and coat with the asiago sauce. Serve with additional sauce on top.
Yield: 4 servings (see Notes)
• For a gluten-free dish, substitute cornstarch for the flour or skip it altogether for a lower-carb option. Keep in mind that the flour or cornstarch does also work to thicken the sauce. If you skip it, the sauce will be much thinner.
• I prefer sun-dried tomatoes that are not preserved in oil. They should be dry, yet soft and pliable. Most stores stock them in the produce section. To my tastebuds, they have a richer tomato flavor as opposed to those packed in oil. However, you may certainly use oil-packed sun-dried tomatoes. Be sure to drain them thoroughly of oil and pat them dry with paper towels before slicing into thin strips.
• My chicken breasts were huge! If yours are also large, slice them cross-wise into 1-inch thick strips to serve, and you’ll get 6 to 8 servings. If they are small, you may have some of the spice mix leftover. You do want a thorough coating of spices on both sides of each piece before dredging in the flour.