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Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe
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★★★★★

5 from 31 reviews

This Mushroom Asiago Chicken recipe features tender boneless skinless chicken breasts sautéed to golden perfection, then simmered with mushrooms, garlic, and fresh thyme in a flavorful white wine sauce. Finished with rich heavy cream and sharp Asiago cheese, this dish offers a creamy, indulgent sauce that’s perfect served over pasta for a comforting and elegant meal.

Ingredients

Scale

Chicken

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 1/2 cup seasoned flour (flour mixed with 1 tsp salt and 1/2 tsp black pepper)
  • 2 tbsp butter
  • 2 tbsp olive oil (divided)
  • 1 tsp salt (for seasoned flour)
  • 1/2 tsp black pepper (for seasoned flour)

Mushroom Sauce

  • 2 cups mushrooms (cut in half)
  • 1 clove garlic (minced)
  • 3 sprigs fresh thyme
  • 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 1/3 cup shredded Asiago cheese

Instructions

  1. Prepare Chicken: Pound chicken breasts between 2 sheets of waxed paper or plastic wrap with a meat mallet until uniform thickness, about 1/4-inch. Cut each breast into 2 or 3 serving-sized pieces.
  2. Heat Fat: In a deep, heavy skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil.
  3. Dredge Chicken: Coat chicken pieces evenly in the seasoned flour (flour mixed with salt and pepper). Add the chicken to the hot skillet and sauté until golden brown on each side, about 5 minutes per side. Remove chicken from skillet and set aside.
  4. Sauté Vegetables: Add remaining 1 tbsp olive oil to the skillet. Sauté the mushrooms and minced garlic until mushrooms start to brown, stirring occasionally.
  5. Deglaze Pan: Pour in the dry white wine, scraping up the browned bits from the bottom of the skillet. Bruise the fresh thyme by twisting or lightly smashing with the side of a knife, then add it to the mushroom and wine mixture.
  6. Simmer Chicken: Return chicken to the skillet. Bring liquid to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-20 minutes, allowing flavors to meld and chicken to cook through.
  7. Prepare Sauce: Remove the chicken from the skillet. Stir in the heavy cream and heat through. Add the Asiago cheese according to your preferred flavor intensity—1/3 cup for moderate flavor or up to 1/2 cup for a stronger taste.
  8. Reduce Sauce: Cook over low heat, stirring constantly until the Asiago cheese melts completely. Continue cooking until the sauce reduces by about half, creating a thicker, richer texture. To skip reduction, you may thicken the sauce slightly with 1 tbsp instant flour or 1 tbsp cornstarch mixed with 2 tbsp water, though reduction yields a better flavor.
  9. Finish Dish: Return chicken to the pan and heat through in the creamy sauce.
  10. Garnish and Serve: Garnish with fresh thyme sprigs. Serve warm over your choice of pasta for a complete meal.

Notes

  • The Asiago cheese provides a strong, savory flavor; adjust according to your preference.
  • Pounding the chicken ensures even cooking and tender texture.
  • Dry white wine is essential to balance the creaminess of the sauce; substitute with chicken broth if needed but flavor will vary.
  • Serve this dish over pasta, rice, or mashed potatoes to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve sauce consistency.

Nutrition

Keywords: Mushroom Asiago Chicken, Creamy Chicken Recipe, Italian Chicken with Mushrooms, Asiago Cheese Chicken, Chicken Dinner

Find it online: https://nayabaker.com/mushroom-asiago-chicken-recipe/