Mushroom Asiago Chicken (Printable Version)

Tender chicken in creamy Asiago mushroom sauce, ready in 45 minutes.

# What You 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 dry with paper towels. Season both sides generously with kosher salt and black pepper. Lightly dredge each piece in flour, shaking off excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken and sear for 4 to 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 skillet. Add sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until moisture releases and mushrooms begin to brown. Add shallot and garlic; sauté for 1 minute until fragrant.
04 - Pour white wine into the skillet, scraping up browned bits from the bottom with a wooden spoon. 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, whisking continuously until cheese melts completely and sauce becomes smooth and velvety. Let simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms over the chicken. Simmer gently for 2 to 3 minutes until heated through. Garnish with chopped parsley and additional Asiago cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Asiago adds a sharp nutty flavor that you cant get from regular Parmesan alone
  • Everything happens in one skillet so cleanup is almost nonexistent
02 -
  • Let the chicken rest for at least 5 minutes after cooking so the juices redistribute instead of running all over your plate
  • If your sauce looks too thin just simmer it a few minutes longer it will thicken as it reduces
  • Asiago cheese has a stronger flavor than Parmesan so start with less if you are sensitive to sharp cheeses
03 -
  • Grate your own cheese from a wedge instead of buying pre-grated the texture difference makes a smoother sauce
  • Dont crowd the pan when searing chicken cook in batches if necessary or they will steam instead of brown

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