Description
This Irresistibly Creamy Mushroom Asiago Chicken recipe delivers tender chicken breasts smothered in a rich, cheesy Asiago sauce with sautéed mushrooms and a hint of thyme. Perfect for a comforting dinner ready in just 30 minutes, it combines sautéing and simmering techniques to achieve a creamy, flavorful dish that’s both elegant and easy to prepare.
Ingredients
Scale
Chicken
- 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)
- Salt, to taste
- Pepper, to taste
Vegetables and Herbs
- 8 ounces Mushrooms (fresh white or cremini, sliced)
- 4 cloves Garlic (minced)
- 2 sprigs Thyme (or ½ tsp dried thyme as substitute)
Liquids and Fats
- 1/2 cup Dry White Wine (can substitute with chicken stock)
- 2 tablespoons Butter (for sautéing chicken and vegetables)
- 2 tablespoons Olive Oil (divided: 1 tbsp for chicken, 1 tbsp for vegetables)
- 1 cup Heavy Cream (alternatives: half-and-half or evaporated milk)
Cheese
- 1 cup Asiago Cheese (grated)
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch to ensure even cooking. Cut each breast into serving-sized pieces for better portion control and quicker cooking.
- Sauté Chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Dredge each piece of chicken in the seasoned flour, shaking off excess. Sauté the chicken until golden brown, about 5 minutes on each side. Once browned, remove the chicken from the skillet and set aside.
- Cook Vegetables: Add another tablespoon of olive oil to the same skillet. Sauté the sliced mushrooms and minced garlic in the skillet over medium heat until the mushrooms are browned and the garlic is fragrant, about 3 to 4 minutes.
- Deglaze Pan: Pour in the dry white wine, scraping the browned bits from the bottom of the skillet to lift all the flavor into the sauce.
- Add Herbs: Add the bruised sprigs of fresh thyme to the skillet and stir gently, infusing the sauce with herbal notes.
- Simmer Chicken: Return the browned chicken pieces to the skillet with the mushrooms and wine mixture. Bring the contents to a boil, then reduce the heat to low. Cover and simmer gently for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Make Sauce: Remove the chicken from the skillet. Stir in the heavy cream and grated Asiago cheese into the mushroom and wine mixture. Cook over low heat, stirring frequently, until the cheese melts completely and the sauce becomes smooth and creamy, about 3 to 5 minutes.
- Final Assembly: Return the chicken to the skillet and spoon the creamy Asiago mushroom sauce over the pieces to warm through. Serve immediately, garnished with fresh thyme sprigs for a fragrant and attractive presentation.
Notes
- Substitute chicken thighs for a more flavorful and juicy protein choice.
- If dry white wine is unavailable, chicken stock works well as a substitute but will yield a milder flavor.
- For a lighter version, half-and-half or evaporated milk can replace heavy cream, though the sauce will be less rich.
- Seasoned flour can be made by combining all-purpose flour with salt and pepper according to taste.
- Ensure chicken reaches an internal temperature of 165°F to guarantee food safety.
- Use freshly grated Asiago cheese for the best melting and flavor.
- This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Mushroom Asiago Chicken, Creamy Chicken Recipe, Quick Chicken Dinner, Sautéed Chicken with Mushrooms, Asiago Cheese Chicken, Easy 30-Minute Meal
