Creamy Mushroom Asiago Chicken
A comforting and easy-to-prepare chicken dish with a creamy mushroom and cheese sauce, perfect for weeknight dinners and special gatherings.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts about 1.5 to 2 lbs total, trimmed
- 1 tablespoon olive oil plus more as needed for searing
- 1 tablespoon unsalted butter
- 1 teaspoon sea salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried Italian seasoning
For the sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini (baby bella) mushrooms thinly sliced
- 1 large shallot finely minced (about ¼ cup)
- 3 cloves garlic minced
- ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc, OR low-sodium chicken broth
- 1½ cups heavy cream
- ½ cup freshly grated Asiago cheese firm variety, plus more for garnish
- ¼ cup freshly grated Parmesan cheese optional, for extra depth
- 1 teaspoon fresh thyme leaves chopped (or ½ teaspoon dried thyme)
- pinch red pepper flakes optional, for a subtle kick
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish, optional)
- Extra grated Asiago cheese for garnish, optional
Instructions
Preparation
- Begin by preparing the chicken. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness, then season both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- In a hot skillet, heat olive oil and butter. Carefully place the seasoned chicken breasts in the skillet, cooking until they develop a golden brown exterior on both sides.
- Once seared, remove the chicken from the skillet and let it rest to keep the juices intact.
Cooking the Sauce
- In the same skillet, add more olive oil and unsalted butter. Sauté the thinly sliced mushrooms until they are tender and slightly browned.
- Add the minced shallots and garlic, sautéing until fragrant and translucent.
- Pour in the dry white wine or low-sodium chicken broth to deglaze the pan, scraping up any browned bits from the skillet.
- Allow to simmer for a minute or two, letting the alcohol cook off if using wine.
- Stir in the heavy cream along with the chopped thyme and optional red pepper flakes, bringing the mixture to a gentle simmer and allowing it to thicken slightly.
- Off the heat, add the freshly grated Asiago cheese to the sauce, stirring until it melts into a smooth consistency.
Finishing Touches
- Return the seared chicken to the skillet, gently nestling it in the creamy sauce.
- Allow the chicken to warm through, soaking up the flavors while ensuring it remains tender and juicy.
- Serve garnished with freshly chopped parsley and some extra shredded Asiago cheese, if desired.
Notes
Use a heavy skillet for even heat distribution while searing the chicken. Allow the sauce to simmer gently for the best consistency. Store leftovers in an airtight container.