Prepare the Chicken:

• Season the chicken breasts with garlic powder, onion powder, dried thyme, salt, and pepper.
• Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Make the Asiago Gravy:

• In the same skillet, add butter and let it melt. Add minced garlic and sauté for 1-2 minutes until fragrant.
• Sprinkle the flour over the butter and garlic mixture and whisk constantly for 1-2 minutes, creating a roux (this will help thicken the gravy).
• Slowly add the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer and cook for 3-5 minutes until it thickens.
• Reduce the heat to low and stir in the heavy cream and grated Asiago cheese. Continue to whisk until the cheese is fully melted and the gravy is smooth. Taste the gravy and adjust seasoning with salt and pepper if needed. Optionally, add dried rosemary for extra flavor.

Combine the Chicken and Gravy:

• Return the cooked chicken breasts to the skillet, spooning some of the Asiago gravy over the top. Let the chicken simmer in the gravy for 5 minutes to absorb the flavors.

Serve:

• Plate the chicken and spoon additional Asiago gravy over the top. Garnish with freshly chopped parsley and serve with mashed potatoes, rice, or steamed vegetables.