Creamy Mushroom Asiago Chicken
A luxurious and creamy mushroom Asiago chicken recipe that's ready in just 30 minutes, perfect for busy weeknights or date nights.
Ingredients
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts or thighs Thighs add more flavor
- 1 cup seasoned flour (all-purpose flour mixed with salt and pepper) For dredging
Sauce Ingredients
- 8 ounces mushrooms, sliced White button or cremini
- 4 cloves garlic, minced
- 2 sprigs fresh thyme Or 1/2 tsp dried thyme
- 1/2 cup dry white wine Can substitute with chicken stock
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream Can use half-and-half or evaporated milk as lighter alternatives
- 1 cup Asiago cheese, freshly grated Pre-grated works but melts less smoothly
- to taste salt and freshly ground pepper
Instructions
Preparation
- Pat chicken dry and season lightly.
- Dredge each piece in the seasoned flour, shaking off excess.
Searing Chicken
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter until foaming.
- Sear chicken for 4–6 minutes per side until golden brown. If slightly underdone inside, remove to a plate and tent with foil.
- Check internal safe temperature is 165°F (74°C) when finished.
Making the Sauce
- Reduce heat to medium, add remaining 1 tablespoon of butter, and add sliced mushrooms in a single layer. Sauté until they brown and release moisture, about 4–5 minutes.
- Add minced garlic and thyme; cook for 30 seconds until fragrant.
- Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer for 1–2 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer. Cook for 2–3 minutes until the sauce begins to thicken.
- Whisk in grated Asiago a little at a time until melted and smooth, then season with salt and pepper.
Finishing Up
- Return chicken to the pan, spoon sauce over the pieces, and simmer for 3–5 minutes until chicken reaches 165°F (74°C).
- Remove thyme sprigs before serving if using whole sprigs.
Notes
Let chicken sit at room temperature for 15 minutes before cooking for even searing. Freshly grated Asiago melds into the sauce best. Reheat gently on low heat with a splash of cream to loosen sauce.