Name: Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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); 8 ounces Mushrooms (fresh white or cremini mushrooms, sliced); 4 cloves Garlic (minced); 2 sprigs Fresh Thyme (bruised; substitute with ½ teaspoon dried thyme if needed); ½ cup Dry White Wine (chicken stock can be used as substitute); 2 tablespoons Butter (for sautéing); 2 tablespoons Olive Oil (divided: 1 tbsp for chicken, 1 tbsp for vegetables); 1 cup Heavy Cream (alternatively half-and-half or evaporated milk); 1 cup Asiago Cheese (grated; can substitute with Parmesan or Romano); Salt (to taste); Black Pepper (to taste)

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Introduction

Mushroom Asiago Chicken is a creamy, dreamy delight that combines tender chicken breasts with a velvety white wine and cream sauce. Ready in just 30 minutes, it’s perfect for a comforting yet elegant dinner. This dish promises rich flavors and a satisfying experience for your taste buds.

The image shows a close-up of a white plate filled with golden-brown pieces of cooked chicken on the bottom layer, covered by a thick, creamy beige sauce with visible black pepper specks. Scattered on top are sliced dark brown mushrooms cooked in the sauce, adding texture and depth to the dish. Fresh green thyme sprigs rest on the top, bringing a pop of color and freshness. The creamy sauce slightly pools around the chicken, making it look rich and smooth. The background is a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
8 ounces Mushrooms (fresh white or cremini work best)
4 cloves Garlic (minced)
2 sprigs Thyme (substitute with ½ teaspoon dried thyme if needed)
½ cup Dry White Wine (chicken stock can be used as a substitute)
2 tablespoons Butter (for sautéing chicken and vegetables)
1 tablespoon Olive Oil (for sautéing chicken and vegetables)
1 cup Heavy Cream (half-and-half or evaporated milk can be alternatives)
1 cup Asiago Cheese (grated; Parmesan or Romano can substitute)
Salt and Pepper to taste

Instructions

Step 1: Begin by pounding the chicken breasts to an even thickness of about ¼ inch. Cut each breast into serving-sized pieces.
Step 2: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Dredge each piece of chicken in seasoned flour, shaking off the excess, and sauté until golden brown, about 5 minutes per side. Remove the chicken and set aside.
Step 3: Add another tablespoon of olive oil to the same skillet. Sauté the mushrooms and minced garlic until the mushrooms are browned and fragrant, about 3-4 minutes.
Step 4: Pour in ½ cup of dry white wine and scrape the browned bits from the skillet with a wooden spoon to deglaze the pan.
Step 5: Add bruised sprigs of fresh thyme to the mushroom mixture and stir gently to combine. Let the flavors meld for about 1 minute.
Step 6: Return the chicken pieces to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 7: Remove the chicken once more, then stir in 1 cup of heavy cream and 1 cup of grated Asiago cheese. Cook over low heat, stirring continuously until the cheese melts and the sauce thickens, about 3-5 minutes.
Step 8: Add the chicken back to the skillet to warm through. Serve immediately, garnished with fresh thyme sprigs.

Tips & Variations

Pound chicken breasts evenly to ensure uniform cooking and moisture retention.
Use a good quality dry white wine for the best sauce flavor; avoid overly salty cooking wines.
Substitute chicken thighs for a richer flavor.
Try adding baby spinach instead of mushrooms for a colorful variation.
For a dairy-free option, use coconut milk and dairy-free cheese alternatives.
Add crushed red pepper flakes for a spicy kick.
Use gluten-free flour or cornstarch for dredging if avoiding gluten.
Sprinkle fresh lemon zest on top for brightness and a fresh finish.

Storage

Store leftover Mushroom Asiago Chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months, making sure the dish has cooled completely before freezing. To reheat, thaw overnight in the refrigerator and warm gently on the stove over low heat, adding a splash of cream to restore sauce creaminess. Avoid leaving the dish at room temperature for more than 2 hours.

How to Serve

The dish shows several golden brown dumplings, covered with creamy mushroom sauce that has visible slices of cooked mushrooms scattered on top and mixed in the sauce. The dumplings have a soft and slightly crispy texture. Fresh green thyme sprigs rest on top, adding contrast to the beige and brown tones of the sauce and dumplings. The food is served on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right mushrooms for Mushroom Asiago Chicken?

Look for fresh white or cremini mushrooms that are firm with a smooth, unblemished surface. Avoid mushrooms with dark spots or sliminess as these indicate spoilage. Fresh mushrooms with a rich aroma offer the best flavor.

How should I store leftover Mushroom Asiago Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3 days after cooling to room temperature. Reheat gently on the stove with a splash of cream to revive the sauce’s richness before serving.

Can I freeze Mushroom Asiago Chicken?

Yes, freeze cooled leftovers in a freezer-safe container or resealable bag for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding cream to maintain a creamy texture.

What should I do if my cream sauce curdles?

Cream sauce curdling usually happens if cooked at too high a temperature. Remove from heat immediately and blend with an immersion blender to smooth the texture. Always cook cream sauce on low heat and monitor carefully to prevent curdling.

Is this dish suitable for someone with a dairy allergy?

You can substitute heavy cream with dairy-free alternatives like coconut or cashew cream, and use dairy-free cheese substitutes instead of Asiago. Always check product labels for allergens to ensure safety.

Can I use chicken thighs instead of breasts in this recipe?

Yes, chicken thighs add more flavor and moisture. They may take a few additional minutes to cook fully. Ensure they reach an internal temperature of 165°F. Their richer taste pairs wonderfully with the creamy sauce.