Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Mushroom Asiago Chicken is an irresistibly creamy and flavorful dish that features tender boneless skinless chicken breasts sautéed to golden perfection and simmered in a velvety sauce made from mushrooms, garlic, fresh thyme, dry white wine, heavy cream, and sharp Asiago cheese. Ready in just 30 minutes, this Italian-inspired dinner offers rich umami flavors and a luxurious texture, perfect for serving over pasta, rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the 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)
For the Sauce
- 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)
Instructions
- Prepare Chicken: Begin by pounding the chicken breasts to an even thickness of about ¼ inch to ensure uniform cooking and moisture retention. Then cut each breast into serving-sized pieces.
- Sauté Chicken: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Dredge each chicken piece in the seasoned flour, shaking off excess. Sauté for approximately 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced mushrooms and minced garlic until mushrooms are browned and fragrant, about 3-4 minutes.
- Deglaze Pan: Pour in ½ cup of dry white wine, scraping the browned bits from the skillet with a wooden spoon to incorporate all the flavors into the sauce.
- Add Herbs: Add bruised sprigs of fresh thyme to the mushroom mixture. Stir gently to combine and allow the flavors to meld for about 1 minute.
- Simmer Chicken: Return the sautéed chicken pieces to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Make Sauce: Remove the chicken again, then stir in 1 cup of heavy cream and 1 cup of grated Asiago cheese into the skillet. Cook over low heat, stirring continuously until the cheese melts and the sauce thickens, about 3-5 minutes.
- Final Assembly: Add the chicken back to the skillet to warm through. Serve immediately, garnished with fresh thyme sprigs. Optionally, sprinkle extra grated Asiago on top for a finishing touch.
Notes
- Consider a sprinkle of extra grated Asiago cheese on top for a delightful finishing touch.
- Marinate chicken in seasoned flour up to 24 hours ahead to enhance flavor and save time.
- Sauté mushrooms and garlic in advance, storing in the fridge for up to 3 days; reheat before continuing.
- Reheat leftovers gently on low heat with a splash of cream to revive sauce creaminess.
- Store leftovers in airtight container in fridge for up to 3 days or freeze for up to 2 months.
- For dairy-free versions, substitute heavy cream with coconut milk and Asiago cheese with a dairy-free alternative.
- Use gluten-free flour blend or cornstarch for dredging to make recipe gluten-free.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Cook sauce on low heat to prevent curdling of cream.
- Fresh ingredients, especially mushrooms and thyme, are key for vibrant flavor.
Keywords: Mushroom Asiago Chicken, creamy chicken recipe, quick chicken dinner, Italian chicken recipe, easy stovetop chicken, mushroom cream sauce, Asiago cheese chicken, weeknight dinner
