Mushroom Asiago Chicken (Printable Version)
Tender chicken in a rich, creamy Asiago mushroom sauce. Ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Seasoning & Coating
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ cup all-purpose flour
→ Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped
→ Liquids
10 - ½ cup dry white wine (or chicken broth)
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream
→ Cheese
13 - ¾ cup freshly grated Asiago cheese
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, shaking off excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until they release moisture and develop golden-brown edges. Stir in shallot and garlic; cook for 1 minute until fragrant.
04 - Pour in white wine, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Let simmer for 2 minutes until slightly reduced. Add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese. Whisk continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer for 2–3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2–3 minutes until everything is heated through. Garnish with chopped parsley and additional Asiago if desired.
# Expert Advice:
01 -
- The sauce develops this incredible depth thats rich without being heavy like Alfredo
- Everything happens in one skillet so you get maximum flavor with minimal cleanup
02 -
- Pre-grated cheese from the supermarket often contains anti-caking agents that prevent smooth melting
- The sauce will continue to thicken as it stands off the heat so remove it a minute early if needed
03 -
- Let your chicken rest at room temperature for 20 minutes before cooking for even results
- Grate your Asiago on the finest holes of your box grater for the smoothest sauce