Asiago chicken with bacon cream sauce

Here’s a restaurant-quality recipe for Asiago Chicken with Bacon Cream Sauce — rich, savory, and perfect for a cozy dinner:

For the Chicken:

For the Bacon Cream Sauce:

Cook the bacon:
- In a large skillet over medium heat, cook chopped bacon until crisp.
- Remove with a slotted spoon and drain on a paper towel. Leave about 1 tablespoon of bacon fat in the skillet.
Cook the chicken:
- Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
- Add olive oil to the skillet with the bacon drippings and heat over medium-high heat.
- Sear chicken for 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Transfer chicken to a plate and cover to keep warm.
Make the Asiago cream sauce:
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom.
- Reduce heat to low and add heavy cream. Stir in Asiago cheese gradually until melted and smooth.
- Add Italian seasoning, red pepper flakes (if using), and half of the cooked bacon. Simmer for 2–3 minutes, until slightly thickened.
Combine:
- Return chicken to the skillet and spoon the sauce over it. Simmer for 2–3 minutes to warm through.
Serve:
- Garnish with remaining bacon and chopped parsley.
- Serve with mashed potatoes, buttered pasta, or roasted vegetables.

Asiago cheese melts best when freshly grated; pre-shredded cheese can make the sauce grainy.
For a lighter version, substitute half-and-half for the heavy cream.

Would you like me to give you a baked version of