Introduction

This Irresistibly Creamy Mushroom Asiago Chicken combines tender chicken breasts with a rich, cheesy sauce featuring mushrooms and fresh thyme. It’s a comforting dish that’s elegant enough for guests yet simple enough for a weeknight dinner.

A white plate holds a dish with two main layers: the base layer is golden brown sautéed chicken pieces, tender and slightly crispy at the edges, and the top layer is creamy mushroom sauce with several browned sliced mushrooms scattered across. The sauce is thick, light beige, and glossy, covering the chicken but allowing some golden spots to show. Small green sprigs of fresh herbs, likely thyme, are sprinkled on top and around the mushrooms, adding a fresh, vibrant touch. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless skinless chicken breasts (substitute with chicken thighs for more flavor)
1 cup seasoned flour (a blend of all-purpose flour, salt, and pepper)
8 ounces mushrooms (fresh white or cremini mushrooms work best)
4 cloves garlic (minced)
2 sprigs thyme (substitute with ½ tsp dried thyme if needed)
½ cup dry white wine (chicken stock can be used as a substitute)
2 tablespoons butter (for sautéing chicken and vegetables)
1 tablespoon olive oil (for sautéing chicken and vegetables)
1 cup heavy cream (half-and-half or evaporated milk can be alternatives)
1 cup Asiago cheese (grated)
Salt (to taste)
Pepper (to taste)

Instructions

Step 1: Begin by pounding the chicken breasts to an even thickness of about 1/4 inch. Cut each breast into serving-sized pieces.
Step 2: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Dredge each piece of chicken in the seasoned flour and sauté until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Step 3: Add another tablespoon of olive oil to the same skillet. Sauté the mushrooms and minced garlic until browned, about 3 to 4 minutes.
Step 4: Pour in the dry white wine and scrape up the browned bits from the skillet to deglaze the pan.
Step 5: Add the bruised sprigs of fresh thyme and stir gently to combine.
Step 6: Return the chicken to the skillet. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.
Step 7: Remove the chicken from the skillet. Stir in the heavy cream and grated Asiago cheese. Cook over low heat, stirring occasionally, until the cheese melts and the sauce thickens, about 3 to 5 minutes.
Step 8: Add the chicken back to the skillet to warm through. Serve immediately, garnished with fresh thyme if desired.

Tips & Variations

For extra flavor, use chicken thighs instead of breasts as they stay juicier and more tender.
Replace dry white wine with chicken stock if you prefer a non-alcoholic version.
Try mixing in sautéed spinach or sun-dried tomatoes to add a colorful twist to the dish.
If Asiago cheese isn’t available, Parmesan makes a good substitute.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating. You can also reheat in the microwave in short intervals, stirring in between.

How to Serve

This image shows a white plate filled with creamy mushroom chicken. The dish has a base layer of golden-brown cooked chicken pieces, covered by a thick, light beige sauce with visible sliced mushrooms that are brown and soft. The sauce looks smooth and creamy, spreading evenly over the chicken. On top, there is a small bunch of fresh green herbs placed in the center as garnish. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh thyme?

Yes, you can substitute 2 sprigs of fresh thyme with about ½ teaspoon of dried thyme. Add it along with the mushrooms to allow the flavor to infuse.

What can I serve with this creamy mushroom Asiago chicken?

This dish pairs wonderfully with pasta, rice, mashed potatoes, or a side of steamed vegetables for a complete meal.