Irresistibly Creamy Mushroom Asiago Chicken Recipe
This Irresistibly Creamy Mushroom Asiago Chicken recipe features tender chicken breasts sautéed to golden perfection and simmered in a rich, creamy Asiago cheese and mushroom sauce. Enhanced with garlic, thyme, and a splash of white wine, this dish offers a savory and comforting meal perfect for an elegant dinner or a satisfying family feast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 4 pieces Boneless Skinless Chicken Breasts (Substitute with chicken thighs for more flavor)
- 1 cup Seasoned Flour (all-purpose flour blended with salt and pepper)
- Salt, to taste
- Pepper, to taste
Sautéing
- 2 tablespoons Butter
- 1 tablespoon Olive Oil (plus another tablespoon for vegetables)
Vegetables & Herbs
- 8 ounces Mushrooms (fresh white or cremini)
- 4 cloves Garlic (minced)
- 2 sprigs Thyme (or ½ teaspoon dried thyme)
Liquids & Dairy
- ½ cup Dry White Wine (or chicken stock as substitute)
- 1 cup Heavy Cream (can substitute half-and-half or evaporated milk)
- 1 cup Asiago Cheese (grated)
Instructions
- Prepare Chicken: Pound chicken breasts to an even thickness of about 1/4 inch, then cut into serving-sized pieces for even cooking.
- Sauté Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Dredge each chicken piece in seasoned flour, then sauté until golden brown, about 5 minutes per side. Remove chicken from skillet and set aside.
- Cook Vegetables: Add another tablespoon of olive oil to the same skillet. Sauté mushrooms and minced garlic until browned and fragrant, about 3-4 minutes.
- Deglaze Pan: Pour in 1/2 cup dry white wine (or chicken stock) and scrape up browned bits from the skillet to incorporate deep flavors.
- Add Herbs: Add bruised fresh thyme sprigs to the skillet and stir gently to infuse the sauce with herbal aroma.
- Simmer Chicken: Return the sautéed chicken pieces to the skillet. Bring the mixture to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until chicken reaches an internal temperature of 165°F.
- Make Sauce: Remove chicken once cooked and set aside. Stir in heavy cream and grated Asiago cheese into the skillet sauce. Cook over low heat, stirring continuously until cheese melts and sauce thickens slightly, about 3-5 minutes.
- Final Assembly: Return the chicken to the skillet to warm through in the creamy sauce. Serve immediately, garnished with fresh thyme for an elegant touch.
Notes
- Substitute chicken thighs for a more flavorful and juicy result.
- Use chicken stock instead of white wine to keep the recipe alcohol-free.
- Heavy cream can be replaced with half-and-half or evaporated milk for a lighter sauce.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Grate Asiago cheese fresh for best melting quality and flavor.
- Serve with steamed vegetables or over pasta for a complete meal.
Keywords: Creamy Mushroom Asiago Chicken, Asiago cheese chicken, creamy chicken recipe, mushroom chicken skillet, Italian chicken recipe
