There’s something so comforting about a rustic-style chicken dish, and this Roasted Garlic Chicken with Asiago Gravy is pure heaven. The chicken is juicy and flavorful, the roasted garlic melts into the rich, cheesy gravy, and every bite feels like a warm hug. It’s the kind of meal you make when you want to impress, but without a ton of effort!

Why You’ll Love This Recipe

Deep, rich flavors – Roasted garlic and asiago cheese create an irresistible combination.
Comfort food at its best – Creamy, cheesy, and oh-so-satisfying.
Simple yet elegant – Perfect for weeknights or special occasions.
Pairs well with everything – From mashed potatoes to roasted veggies.

Ingredients

Here’s a sneak peek at what you’ll need:

Bone-in, skin-on chicken thighs or breasts
Garlic (lots of it!)
Chicken broth
Heavy cream
Asiago cheese
Butter
Flour
Olive oil
Thyme
Salt and pepper

Full list of ingredients and exact measurements are below.

Directions

1. Roast the Garlic

Cut the tops off whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 375°F until soft and caramelized.

2. Sear the Chicken

Season the chicken with salt, pepper, and thyme. Sear in a hot skillet with butter and olive oil until golden brown on both sides.

3. Make the Gravy Base

Remove the chicken and set aside. In the same pan, whisk in flour and slowly add chicken broth, scraping up the flavorful bits from the bottom.

4. Add the Garlic and Asiago

Squeeze the roasted garlic cloves into the sauce and stir in the asiago cheese until melted and creamy.

5. Simmer and Serve

Return the chicken to the pan, let it simmer in the gravy until fully cooked, and serve hot with your favorite sides.

Expert Tips and Tricks

Roast the garlic ahead of time – It keeps well in the fridge for a few days.
Use a mix of dark and white meat – Dark meat stays juicier, but breasts work well too.
Don’t skip the sear – It adds so much flavor to the dish.

Recipe Variations and Possible Substitutions

Swap asiago for parmesan if that’s what you have on hand.
Use boneless chicken if preferred—just adjust the cooking time.
Add mushrooms or spinach for an extra layer of flavor.
Try white wine instead of chicken broth for a richer taste.

Serving and Pairing Suggestions

This dish is amazing over mashed potatoes, creamy polenta, or buttered noodles. For a lighter option, pair it with roasted Brussels sprouts or a fresh green salad.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of broth if needed.
Freeze the gravy separately for up to 2 months and reheat when ready to serve.

FAQs

1. Can I make this ahead of time?

Yes! You can roast the garlic and even make the gravy a day in advance. Just reheat and add the chicken before serving.

2. What if I don’t have asiago cheese?

Parmesan or gruyere would be great substitutes.

3. Can I use boneless, skinless chicken?

Absolutely! Just be careful not to overcook it, as it can dry out faster.

4. How do I make the gravy thicker?

Let it simmer a bit longer or add a small cornstarch slurry to thicken it up.

Conclusion

Rustic Roasted Garlic Chicken with Asiago Gravy is a dish that’s as comforting as it is delicious. Whether you’re making it for a cozy night in or serving guests, it’s sure to be a hit. Give it a try and let the rich flavors speak for themselves!

Rustic Roasted Garlic Chicken with Asiago Gravy

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This rustic one-pot meal combines succulent roasted chicken thighs with whole cloves of garlic, all enveloped in a creamy Asiago cheese gravy. It’s a comforting and indulgent dish that’s perfect for family dinners or special occasions.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Instructions

Preheat Oven:
- Preheat your oven to 400°F (200°C).
Sear the Chicken:
- Heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Season the chicken thighs with salt and freshly ground black pepper.
- Place the chicken thighs skin-side down in the hot skillet and sear until the skin is golden brown, about 3-5 minutes per side.
- Remove the chicken from the skillet and set aside.
Sauté Aromatics:
- In the same skillet, add the diced onion and whole garlic cloves. Sauté until the onions are translucent and the garlic is fragrant, approximately 3-5 minutes.
Prepare the Gravy Base:
- Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste.
- Pour in the white wine, scraping the bottom of the skillet to deglaze and lift any browned bits.
- Allow the wine to simmer and reduce by half, about 2 minutes.
Add Broth and Cheese:
- Stir in the chicken broth and bring the mixture to a gentle simmer.
- Mix in the grated Asiago cheese until it melts smoothly into the sauce.
- Season the gravy with additional salt and freshly ground black pepper to taste.
Combine and Roast:
- Return the seared chicken thighs to the skillet, nestling them into the gravy.
- Spoon some of the gravy over the chicken to coat.
- Transfer the skillet to the preheated oven and roast, uncovered, for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve:
- Remove the skillet from the oven and let the dish rest for a few minutes.
- Garnish with chopped fresh parsley and serve the chicken hot, accompanied by the Asiago garlic gravy.

Notes

Bacon Variation: For added depth of flavor, start by cooking 4 strips of bacon in the skillet. Remove the bacon, crumble it, and use the rendered fat to sear the chicken. Add the crumbled bacon back into the gravy before roasting.
Serving Suggestions: This dish pairs well with mashed potatoes, crusty bread, or steamed vegetables to soak up the rich gravy.