Chicken Garlic Asiago Recipe

Shred and season chicken

Remove skin and bones from the rotisserie chicken and shred the meat into bite-size pieces until you have about 3 cups. Place shredded chicken in a medium mixing bowl and season with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper; toss to combine.

Make garlic butter

In a large skillet over medium-low heat, melt 4 tablespoons unsalted butter. Add the minced garlic and cook, stirring constantly, until fragrant and softened but not browned, about 45–60 seconds.

Combine chicken with garlic butter

Increase heat to medium. Add the shredded, seasoned chicken to the skillet and toss to coat in the garlic butter. Sauté 2–3 minutes until chicken is heated through and beginning to soak up the butter flavor.

Add Asiago

Reduce heat to low. Sprinkle 1 cup freshly grated Asiago cheese over the warm chicken and stir gently until the cheese melts and creates a cohesive, slightly saucy coating, 1–2 minutes. If the mixture seems dry, add 1 additional tablespoon butter and stir until combined.

Remove skillet from heat. Stir in 2 tablespoons finely chopped parsley and 1 tablespoon fresh lemon juice. Taste and adjust seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper as needed.

If serving on toasted bread: lightly brush bread slices with olive oil or butter and toast under broiler or in a skillet until golden. Pile warm chicken-asiago mixture onto toasts, sprinkle with extra grated Asiago (about 2 tablespoons) and a pinch of parsley.

If serving as a salad: divide mixed greens or arugula among 2–4 plates and top with warm chicken mixture. Finish with a squeeze of lemon and extra cracked black pepper.

Serve immediately while warm.