Asiago Chicken with Bacon Cream Sauce

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


  1. 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.
  2. 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).
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