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Mushroom Asiago Chicken Recipe

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4.9 from 58 reviews

A rich and creamy Mushroom Asiago Chicken recipe featuring tender chicken breast sautéed with mushrooms and garlic, simmered in a white wine and thyme sauce, then finished with Asiago cheese and cream for a luxurious flavor. Perfect served over pasta for a comforting and elegant meal.

Ingredients

Scale

Chicken and Mushrooms

  • 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

Seasoned Flour

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

Instructions

  1. Prepare the Chicken: Pound the chicken breasts between two sheets of waxed paper or plastic wrap with a meat mallet until they are an even thickness of about 1/4 inch. Then cut each breast into 2 or 3 serving-sized pieces.
  2. Heat Fat for Sautéing: In a deep, heavy skillet or sauté pan over medium heat, melt 2 tablespoons butter and add 1 tablespoon olive oil.
  3. Dredge and Sauté Chicken: Coat the chicken pieces evenly with the seasoned flour. Add them to the hot skillet and sauté until golden brown on each side, about 5 minutes per side. Once cooked, remove the chicken from the pan and set aside.
  4. Sauté Mushrooms and Garlic: Add the remaining 1 tablespoon olive oil to the skillet. Sauté the mushrooms and minced garlic until the mushrooms begin to brown, releasing their aroma and flavor.
  5. Deglaze with Wine and Add Thyme: Pour the white wine into the skillet, scraping the browned bits from the bottom of the pan to incorporate those deep flavors. Bruise the fresh thyme sprigs by twisting them or gently hitting with the dull side of a knife, then add to the mushroom and wine mixture.
  6. Simmer Chicken in Sauce: Return the chicken pieces to the pan. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld and chicken to cook thoroughly.
  7. Prepare Asiago Cream Sauce: Remove the chicken from the pan and set aside. Add the heavy cream to the mushroom-wine sauce and warm through. Stir in the shredded Asiago cheese gradually over low heat, cooking while stirring constantly until the cheese melts and the sauce reduces by about half to thicken naturally. If short on time, thicken the sauce using 1 tablespoon instant flour or cornstarch mixed with 2 tablespoons water, but reduction yields better flavor.
  8. Finish the Dish: Return the chicken to the pan, heating it through in the creamy Asiago sauce. Adjust seasoning with salt and pepper to taste.
  9. Garnish and Serve: Garnish with fresh thyme sprigs. Serve the Mushroom Asiago Chicken over your choice of pasta for a delicious and elegant main course.

Notes

  • For stronger Asiago flavor, use up to 1/2 cup shredded Asiago cheese; for milder flavor, reduce to 1/4 cup or less.
  • Reducing the sauce by half concentrates flavors and avoids the need for thickening agents like flour or cornstarch.
  • This dish pairs wonderfully with pasta but can also be served over rice or mashed potatoes.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Keywords: Mushroom chicken, Asiago cheese recipe, creamy chicken skillet, stovetop chicken dinner, Italian chicken dish

Find it online: https://miarosetti.com/mushroom-asiago-chicken-recipe/