Mushroom Asiago Chicken (Printable version)

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 - ½ tsp freshly ground black pepper
04 - ½ 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 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream

→ Cheese

13 - ¾ cup freshly grated Asiago cheese

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley, plus more for garnish

# How to Prepare:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Lightly dredge each breast 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 breasts 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 sauté for 4 to 5 minutes, stirring occasionally, until they release moisture and begin to brown. Add shallot and garlic; cook 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. Whisk continuously until cheese melts completely and sauce becomes smooth and creamy. Simmer for 2 to 3 minutes until sauce thickens enough to coat 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 to 3 minutes until chicken is heated through. Garnish with chopped parsley and additional Asiago cheese if desired. Serve immediately.

# Expert advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Asiago adds a nutty depth that Parmesan just cant match
  • One pan means less cleanup and more time enjoying dinner
02 -
  • Don't rush the mushroom step browning them properly builds the foundation of flavor
  • Let the sauce simmer long enough to thicken slightly but don't let it reduce too much or it won't coat the chicken
  • If the sauce seems too thick after adding cheese a splash more broth will bring it back to the right consistency
03 -
  • Room temperature chicken sears more evenly so take it out of the fridge about 20 minutes before cooking
  • Grate your own Asiago cheese pre-grated cheese has anti-caking agents that prevent smooth melting
  • Don't crowd the pan when searing chicken cook in two batches if necessary so the pieces brown properly

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