MUSHROOM ASIAGO CHICKEN

Mushroom Asiago Chicken is the ultimate comfort food, combining tender chicken breasts with a rich, creamy sauce made with earthy mushrooms and nutty Asiago cheese. This one-pan dish is perfect for weeknight dinners or a special occasion meal, offering restaurant-quality flavor with minimal effort.

The first time I made Mushroom Asiago Chicken, it was a total experiment, but it quickly became a family favorite. My husband took one bite and declared it “better than anything you’d get at a fancy restaurant.” Now, it’s my go-to recipe when I want to impress guests or treat my family to a comforting, hearty meal. Even my picky eater loves dipping bread into the creamy sauce!

Why You’ll Love Mushroom Asiago Chicken

•One-Pan Wonder: Easy cleanup with everything cooked in one skillet.

•Rich and Creamy: The Asiago cheese adds a gourmet touch to the velvety sauce.

•Perfect for Any Occasion: Elegant enough for guests, simple enough for weeknights.

•Customizable: Works with chicken breasts, thighs, or even pork chops.

Ingredients Notes For Mushroom Asiago Chicken

•Chicken Breasts: Pound to an even thickness for faster, even cooking.

•Mushrooms: Use cremini or button mushrooms for a hearty flavor.

•Asiago Cheese: Grated Asiago melts beautifully into the sauce, creating a creamy texture with a bold flavor.

•Garlic: Freshly minced garlic elevates the flavor profile.

•Heavy Cream: Provides the rich base for the sauce.

•Chicken Broth: Balances the richness of the cream and cheese.

Recipe Steps

1.Sear the Chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Sear in a hot skillet with olive oil until golden brown on both sides. Remove and set aside.

2.Cook the Mushrooms: In the same skillet, sauté mushrooms with garlic until tender and fragrant.

3.Make the Sauce: Add chicken broth and heavy cream to the skillet, stirring to combine. Simmer and mix in the grated Asiago cheese until melted and smooth.

4.Combine and Simmer: Return the chicken to the skillet, spooning sauce over the top. Simmer until chicken is cooked through and the sauce thickens.

5.Serve: Garnish with fresh parsley and serve with pasta, rice, or crusty bread.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Freezer: Freeze in a sealed container for up to 3 months. Reheat gently on the stove to maintain the creamy texture.

Variations & Substitutions

•Protein Options: Substitute chicken with pork chops or turkey cutlets.

•Cheese Swap: Try Parmesan or Gruyère for a different flavor profile.

•Low-Carb Option: Serve over zucchini noodles or cauliflower rice.

Frequently Asked Questions

Q: Can I use milk instead of heavy cream?

A: You can, but the sauce won’t be as rich. Add a bit of cornstarch slurry for thickening if needed.

Q: What’s a good side dish for this?

A: Garlic mashed potatoes, roasted veggies, or buttered noodles pair perfectly with this dish.

Q: Can I make this ahead of time?

A: Yes! Prepare the chicken and sauce separately, then combine and reheat when ready to serve.

Mushroom Asiago Chicken is a recipe that brings comfort, flavor, and elegance to your dinner table. Whether you’re making it for a quiet family meal or entertaining guests, this dish will leave everyone coming back for seconds!

MUSHROOM ASIAGO CHICKEN

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Course: Main Course

Kitchen: American, Italian-inspired

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Ingredients

 

• ▢ 4 boneless skinless chicken breasts (about 1.5 lbs total)
• ▢ Salt and black pepper to taste
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 1 lb mushrooms sliced (white or cremini)
• ▢ 3 cloves garlic minced
• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup grated Asiago cheese
• ▢ 1 teaspoon dried thyme or 2 teaspoons fresh thyme
• ▢ 1/4 teaspoon red pepper flakes optional
• ▢ Fresh parsley chopped (for garnish)

Instructions

• Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
• Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown. Remove the chicken and set aside (it will finish cooking later).
• Sauté the Mushrooms: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced mushrooms and sauté for 5-7 minutes until browned and softened.
• Add Garlic: Stir in the minced garlic and cook for an additional minute, until fragrant.
• Make the Sauce: Pour in the chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits. Stir in the heavy cream, Asiago cheese, thyme, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
• Return the Chicken: Add the seared chicken breasts back into the skillet, spooning the sauce over the top. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Garnish and Serve: Remove the skillet from heat and garnish with fresh parsley. Serve hot with the creamy mushroom Asiago sauce over pasta, rice, or mashed potatoes.