Introduction

Mushroom Asiago Chicken is a rich and flavorful dish that combines tender chicken breast with earthy mushrooms and a creamy asiago cheese sauce. It’s perfect for a cozy dinner that feels both elegant and comforting.

A white round plate with a thin dark rim holds a dish with three layers: the bottom layer is a bed of white cooked rice with separated grains, the middle layer is a golden-brown cooked chicken breast slightly uneven in shape, and the top layer is a creamy light tan mushroom sauce with sliced brown mushrooms and small green herb pieces scattered on top. To the top left, there is a white round plate with pearl-like edge detail, showing more chicken and mushroom sauce. To the top right, a small white bowl contains shredded cheese with a silver spoon. A golden fork lies on the left edge on a white marbled surface with a green and white patterned cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/3 cup shredded asiago cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

For the seasoned flour:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Pound the chicken breasts between two sheets of waxed paper or plastic wrap until they are an even thickness of about 1/4 inch. Cut each breast into 2 or 3 serving-sized pieces.
Step 2: Heat 1 tablespoon olive oil and the butter in a deep, heavy skillet or sauté pan over medium heat.
Step 3: Dredge the chicken pieces in the seasoned flour mixture, shaking off excess. Add the chicken to the hot skillet and sauté until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
Step 4: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the mushrooms and minced garlic until the mushrooms start to brown.
Step 5: Pour in the white wine and scrape the bottom of the pan to loosen any browned bits (this is called deglazing). Bruise the thyme sprigs by twisting or gently crushing them, then add to the pan.
Step 6: Return the chicken to the pan and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 to 20 minutes until the chicken is cooked through.
Step 7: Remove the chicken again and add the heavy cream to the skillet. Warm it through, then stir in the asiago cheese a little at a time over low heat until melted.
Step 8: Continue cooking the sauce, stirring constantly, until it has reduced by about half. If you prefer, you can thicken the sauce quickly by mixing 1 tablespoon of instant flour or cornstarch with 2 tablespoons of water and stirring it in, but reduction gives better flavor.
Step 9: Return the chicken to the pan and heat through. Adjust salt and pepper to taste.
Step 10: Garnish with fresh thyme sprigs and serve over pasta or your preferred side.

Tips & Variations

Pound the chicken evenly to ensure quick, consistent cooking and tender texture.
For a milder cheese flavor, reduce asiago to 1/4 cup; for a stronger flavor, use 1/2 cup or more.
If fresh thyme is unavailable, substitute with 1/2 teaspoon dried thyme added earlier in the cooking process.
Use cremini or baby bella mushrooms for a richer taste, or white button mushrooms for a milder flavor.
Serve over linguine, fettuccine, or even creamy polenta for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much. Avoid microwaving at high power to keep the chicken tender and prevent the sauce from separating.

How to Serve

The image shows a black pan filled with several golden-brown cooked chicken breasts covered in a creamy light tan mushroom sauce. The sauce has visible pieces of sliced mushrooms and is speckled with black pepper and fresh green herb leaves scattered on top, creating a textured and rich look. The pan sits on a red and white checkered cloth over a white marbled surface. The sauce looks thick and smooth, pooling around the chicken pieces, highlighting their browned edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well for this dish and offer a juicier, more flavorful alternative. Adjust cooking time accordingly, as thighs may take a bit longer to cook through.

What can I substitute for dry white wine?

If you prefer not to use wine, substitute with chicken broth or a mixture of broth and a splash of white grape juice or apple cider vinegar for acidity. Keep in mind the flavor will be slightly different but still delicious.