Mushroom Asiago Chicken (Printable)
Tender chicken in a creamy mushroom and Asiago cheese sauce, ready in 45 minutes for a comforting dinner.
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Seasoning & Coating
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 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 - 1/2 cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
→ Cheese
13 - 3/4 cup freshly grated Asiago cheese
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley, plus more for garnish
# How To Make It:
01 - Pat chicken breasts thoroughly dry with paper towels. Season both sides generously with kosher salt and black pepper. Lightly dredge each piece in flour, shaking off excess to ensure even coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the same skillet. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release moisture and develop golden-brown edges. Stir in shallot and garlic; sauté 1 minute until fragrant.
04 - Pour white wine into the skillet, using a wooden spoon to scrape up browned bits from the bottom. Simmer for 2 minutes until wine reduces slightly. Add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese. Whisk continuously until cheese completely melts and sauce becomes smooth and velvety. Let simmer for 2-3 minutes until sauce coats 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 chicken is heated through. Sprinkle with chopped parsley before serving.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- Don't rush the mushroom step, that browning is where all the deep flavor develops
- Grate your own cheese because pre-grated has anti-caking agents that make sauce grainy
03 -
- Pound your chicken breasts to even thickness so they cook at the same rate
- Keep the heat at medium-high, not high, or the butter might burn and turn bitter