Name: Mushroom Asiago Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breast (about 2 large); 2 cups mushrooms, cut in half; 1 clove garlic, minced; 3 sprigs thyme; 1 1/2 cups dry white wine; 1/2 tsp salt or to taste; 1/4 tsp pepper or to taste; 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 2 tbs butter; 2 tbs olive oil; 1/2 cup heavy cream; 1/3 cup shredded asiago cheese

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Introduction

Mushroom Asiago Chicken is a flavorful and creamy dish perfect for a comforting weeknight dinner or a special occasion. Tender chicken breasts are sautéed and simmered in a rich sauce made with mushrooms, white wine, cream, and sharp Asiago cheese. Serve it over pasta to soak up the delicious sauce.

A black skillet filled with four pieces of golden-brown chicken partly covered by a creamy, light beige sauce with visible pepper flakes. Scattered on top and mixed in the sauce are light brown mushroom slices and fresh green herb leaves, adding color contrast. The skillet sits on a white marbled surface with a red and white checkered cloth partially visible under the skillet's handle. The texture of the sauce is smooth and thick, with herbs and seasoning speckled across the chicken and sauce photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (see below)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/3 cup shredded Asiago cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

Seasoned Flour:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Pound the chicken breasts with a meat mallet between two sheets of waxed paper or plastic wrap until they are about 1/4-inch thick and uniform. Cut each breast into 2 or 3 serving-sized pieces.
Step 2: Heat the butter with 1 tablespoon of olive oil in a deep, heavy skillet or sauté pan over medium heat.
Step 3: Dredge the chicken pieces in the seasoned flour mixture. Add the chicken to the hot butter and oil and sauté until golden on each side, about 5 minutes per side. Remove the chicken from the pan and set aside.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms and garlic until the mushrooms start to brown.
Step 5: Pour in the white wine, scraping up all browned bits from the bottom of the pan to deglaze it. Bruise the fresh thyme by twisting it between your fingers or gently hitting it with the dull side of a knife, then add it to the pan with the mushrooms and wine.
Step 6: Return the chicken to the pan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the chicken is cooked through.
Step 7: Remove the chicken from the pan. Stir in the heavy cream and heat through. Add the Asiago cheese (use 1/2 cup for a stronger flavor or less for a milder taste) and cook over low heat, stirring constantly until the cheese melts.
Step 8: Continue cooking the sauce until it is reduced by about half. If you prefer a quicker method, thicken the sauce with 1 tablespoon instant flour or cornstarch mixed with 2 tablespoons water, though reduction offers better flavor.
Step 9: Return the chicken to the pan and heat through. Garnish with fresh thyme sprigs and serve over pasta or your favorite side.

Tips & Variations

Pound the chicken evenly to ensure it cooks quickly and stays tender.
For a gluten-free version, substitute the seasoned flour with a gluten-free blend.
Try using cremini or shiitake mushrooms for a deeper flavor.
If Asiago cheese is unavailable, Parmesan can be a good substitute, though flavor will differ slightly.
Serve over egg noodles, fettuccine, or creamy polenta for a comforting meal.

Storage

Store leftover Mushroom Asiago Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to avoid curdling the cream sauce. If the sauce thickens too much, add a splash of cream or milk when reheating.

How to Serve

A white plate holds three main layers: at the bottom is a light tan layer of cooked quinoa with a fluffy, grainy texture, topped by a thick creamy mushroom sauce that is light brown with visible whole and sliced brown mushrooms and specks of mustard seeds and green herbs scattered on top. To the right side of the plate is a bright green pile of steamed broccoli florets with a slightly rough texture. The plate is set on a white marbled surface with a blurred background showing another similar plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness and flavor. Adjust cooking time accordingly, as thighs may take a few minutes longer to cook through.

What type of white wine should I use?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best for this recipe. Choose a wine you’d enjoy drinking, as it will enhance the sauce’s flavor.