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Mushroom Asiago Chicken Recipe

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★★★★★

5 from 425 reviews

Mushroom Asiago Chicken is a rich and flavorful dish featuring tender, pan-seared chicken breasts simmered in a creamy asiago cheese sauce with sautéed mushrooms, garlic, and fresh thyme, deglazed with white wine for a deliciously savory finish. Perfectly paired with pasta, this elegant yet comforting meal is ideal for dinner gatherings or special occasions.

Ingredients

Scale

Chicken and Mushroom

  • 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

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Other Ingredients

  • 2 tbs butter
  • 2 tbs olive oil
  • 1/2 cup heavy cream
  • 1/3 cup shredded asiago cheese

Instructions

  1. Prepare Chicken: Pound chicken breasts between two sheets of waxed paper or plastic wrap using a meat mallet until they reach uniform thickness of about 1/4 inch. Cut each breast into 2 or 3 serving-sized pieces.
  2. Heat Fat in Skillet: In a deep, heavy skillet or sauté pan over medium heat, melt 2 tablespoons butter along with 1 tablespoon of olive oil.
  3. Dredge and Sauté Chicken: Mix the all-purpose flour, salt, and black pepper to create the seasoned flour. Dredge each chicken piece in this flour mixture. Place the coated chicken in the hot butter and oil mixture and sauté until golden brown on each side, approximately 5 minutes per side. Remove the chicken from the skillet and set aside.
  4. Sauté Mushrooms and Garlic: Add remaining 1 tablespoon olive oil to the hot skillet. Add mushrooms and minced garlic, sautéing until mushrooms begin to brown.
  5. Deglaze and Add Thyme: Pour in the dry white wine to deglaze the skillet, scraping up browned bits from the bottom. Bruise the fresh thyme sprigs by twisting them or gently hitting with the dull side of a knife, then add the thyme to the mushroom and wine mixture.
  6. Simmer Chicken: Return the chicken pieces to the pan. Bring the liquid to a boil, then reduce heat to low. Cover the pan and simmer for 15–20 minutes to allow flavors to meld and chicken to cook through.
  7. Prepare Asiago Cream Sauce: Remove chicken from pan. Stir in heavy cream and warm through over low heat. Add shredded asiago cheese to the pan and stir constantly until the cheese melts and the sauce reduces by about half. For a thicker sauce without reduction, mix 1 tablespoon instant flour or cornstarch with 2 tablespoons water and add to sauce.
  8. Finish and Serve: Return the chicken to the skillet with the sauce and heat through. Garnish with fresh thyme sprigs. Serve the dish over pasta or your preferred side.

Notes

  • For a less intense asiago flavor, reduce the cheese quantity to 1/4 cup or less.
  • The sauce can be thickened quickly using instant flour or cornstarch mixed with water if short on time.
  • Use fresh thyme sprigs for garnish and flavor infusion.
  • This dish pairs wonderfully with any type of pasta, rice, or crusty bread.
  • Ensure the chicken pieces are uniform thickness for even cooking.

Keywords: Mushroom Asiago Chicken, creamy mushroom chicken, chicken with asiago cheese, easy chicken dinner, Italian chicken recipe, stovetop chicken

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