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Roasted Garlic Asiago Chicken & Potatoes


  • 6 medium-large potatoes diced (peeled optional)
  • 4 boneless skinless chicken breasts
  • 2 heads of roasted garlic
  • 8 oz cream cheese
  • 5 ounces Asiago cheese
  • 1/2 cup sour cream
  • 1/4 cup heavy cream or whole milk I've also used half & half in a pinch
  • chopped parsley
  • 1/2 cup shredded mozzarella
  • salt & pepper to taste
  • crumbled bacon optional


  • Preheat your oven to 400 degrees.
  • Place the diced potatoes in a 9x13 baking dish. Sprinkle with salt & pepper or your favorite garlic herb seasoning. Cover with aluminum foil, & bake for 40 minutes.
  • Meanwhile, season both sides of the chicken breasts with salt & pepper. Sear the chicken on each side in a hot skillet. Remove to a paper towel & set aside.
  • Combine the roasted garlic, cream cheese, Asiago cheese, sour cream & heavy cream/milk together. Take the potatoes from the oven & nestle the chicken breasts in the dish. Then, dollop the cheese mixture all over. Sprinkle with mozzarella cheese & parsley.
  • Bake at 400 for 20 minutes. If desired, sprinkle with a few slices of crispy bacon crumbled up.