Mushroom Asiago Chicken

The first time I made this dish, my kitchen smelled like an Italian restaurant. That nutty aroma of Asiago hitting the hot cream sauce is something I never want to forget.

My sister-in-law asked for the recipe before she even finished her first bite. Now she makes it for her family every Sunday night.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook evenly and stay tender
• 1 tsp kosher salt and ½ tsp black pepper: Season generously since this is the main seasoning for the chicken itself
• ½ cup all-purpose flour: Creates a light coating that helps the sauce cling to the chicken beautifully
• 2 tbsp olive oil: Has a higher smoke point than butter alone for the initial sear
• 2 tbsp unsalted butter divided: Use one tablespoon for searing chicken and save the other for building the sauce base
• 8 oz cremini or white mushrooms: Cremini have a slightly earthier flavor but white mushrooms work perfectly too
• 3 garlic cloves minced: Fresh garlic is essential here as it blooms in the fat and infuses the entire sauce
• 1 small shallot finely chopped: Shallots provide a subtle sweetness that onions can sometimes overpower
• ½ cup dry white wine: Use something you would actually drink like Pinot Grigio or Sauvignon Blanc
• 1 cup low-sodium chicken broth: Low-sodium lets you control the salt level since the cheese adds plenty
• ½ cup heavy cream: This creates the luscious velvety texture that ties everything together
• ¾ cup freshly grated Asiago cheese: Buying a wedge and grating it yourself makes a huge difference in melting quality
• 2 tbsp chopped fresh parsley: Brightens up the rich flavors and adds a fresh pop of color

Instructions

Prep and season the chicken:

Pat each breast completely dry with paper towels then season both sides generously with salt and pepper. Dredge lightly in flour shaking off any excess you do not want a thick coating here.

Sear the chicken:

Heat olive oil and one tablespoon butter in a large skillet over medium-high heat until it shimmers. Add chicken breasts and cook undisturbed for 4 to 5 minutes per side until golden brown and cooked through to 165°F. Transfer to a plate and cover loosely with foil.

Caramelize the mushrooms:

Add remaining butter to the same skillet and toss in the sliced mushrooms. Let them cook without stirring too much for 4 to 5 minutes until they release their moisture and develop golden edges. Add shallot and garlic cooking just one minute until fragrant but not browned.

Deglaze and build the sauce:

Pour in the white wine and use your wooden spoon to scrape up all those browned bits from the bottom of the pan. Let it bubble for 2 minutes then add chicken broth and bring to a gentle simmer.

Add the cream and cheese:

Stir in the heavy cream then gradually whisk in the Asiago cheese. Keep the heat at a gentle simmer and whisk continuously until the cheese melts completely into a smooth sauce. Let it thicken for 2 to 3 minutes.

Bring it all together:

Return the chicken and any accumulated juices to the skillet. Spoon that creamy mushroom sauce over the top and let everything simmer together for 2 to 3 minutes until heated through.

Garnish and serve:

Sprinkle fresh parsley over the dish and add extra grated Asiago if you love cheese as much as I do. Serve immediately while the sauce is still velvety and hot.

Save

This recipe has become my go-to when friends come over for dinner. Something about that creamy mushroom sauce makes everyone feel like they are eating at a fancy restaurant.

Choosing Your Mushrooms

I have found that cremini mushrooms offer the best balance of flavor and texture for this sauce. They hold their shape better than white mushrooms but are not as intense as portobellos which can sometimes overwhelm the delicate cheese flavors. If you can find them at your market give them a try.

The Wine Question

The white wine adds acidity that cuts through the rich cream and brightens the entire dish. If you do not cook with alcohol chicken broth works as a substitute but you lose that subtle complexity. A dry Pinot Grigio is my go-to because it does not compete with the Asiago.

Make It Ahead

You can prepare the sauce up to a day in advance and store it in the refrigerator. When you are ready to serve simply reheat it gently over low heat adding a splash of cream if it has thickened too much. Sear the chicken fresh and combine them at the end for the best texture.

• Do not add the cheese until you are reheating or it may separate
• The sauce actually develops more flavor after sitting for a day
• If refrigerating the chicken reheat it gently so it does not dry out

Save

There is something deeply satisfying about a recipe that looks impressive but comes together in under an hour. This one never fails to make my family feel special.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, cremini, white button, or shiitake mushrooms all work well. Mixing varieties adds depth of flavor and texture to the sauce.

→ What can I substitute for white wine?

Additional chicken broth makes an excellent non-alcoholic alternative. The sauce will still have rich flavor from the mushrooms, garlic, and Asiago.

→ How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C). The chicken should feel firm and spring back when touched, with no pink in the center.

→ Can I make this ahead of time?

Prepare the sauce components ahead, but assemble just before serving. Reheat gently over low heat to prevent the cream from separating.

→ What sides pair best with this dish?

Mashed potatoes, creamy polenta, or pasta absorb the sauce beautifully. Steamed green beans or roasted asparagus provide fresh contrast to the rich flavors.

→ Is Asiago cheese similar to Parmesan?

Asiago has a nutty, slightly sweeter profile than Parmesan. You can substitute Parmesan for a milder taste, though the flavor will be less complex.