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Mushroom Asiago Chicken Recipe

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★★★★★

4.8 from 73 reviews

This Mushroom Asiago Chicken recipe features tender chicken breasts sautéed to golden perfection, simmered in a rich white wine and mushroom sauce infused with fresh thyme and finished with creamy Asiago cheese. Served over pasta, this dish delivers a savory and comforting meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 1/2 cup seasoned flour (1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper mixed)
  • 2 tbs butter
  • 2 tbs olive oil (divided)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)

Mushroom Sauce

  • 2 cups mushrooms (cut in half)
  • 1 clove garlic (minced)
  • 3 sprigs thyme (fresh)
  • 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 1/3 cup shredded Asiago cheese (use 1/2 cup for stronger flavor)

Instructions

  1. Prepare the Chicken: Pound the chicken breasts between two sheets of waxed paper or plastic wrap using a meat mallet until the thickness is uniform, about 1/4-inch. Cut each breast into two or three serving-sized pieces.
  2. Sauté Chicken: Heat 1 tablespoon olive oil with the butter in a deep, heavy skillet or sauté pan over medium heat. Dredge the chicken pieces in the seasoned flour mixture, shaking off excess. Add the chicken to the hot skillet and sauté until golden brown, about 5 minutes per side. Remove chicken from the pan and set aside.
  3. 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, about 5 minutes.
  4. Deglaze and Add Thyme: Pour the dry white wine into the pan, scraping up all the browned bits from the bottom (deglazing). Bruise the thyme sprigs by twisting or hitting them with the dull side of a knife to release their flavor, then add them to the pan with the mushroom and wine mixture.
  5. Simmer Chicken: Return the chicken to the pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 15 to 20 minutes to cook through and meld flavors.
  6. Prepare Asiago Cream Sauce: Remove the chicken pieces from the pan once more. Stir in the heavy cream and heat gently. Add the shredded Asiago cheese, stirring constantly over low heat until melted. Continue cooking, stirring occasionally, until the sauce reduces by about half to thicken and concentrate flavors. For a quicker option, thicken with 1 tablespoon instant flour or cornstarch mixed with 2 tablespoons water.
  7. Finish Dish: Return the chicken to the pan and warm through in the Asiago sauce.
  8. Serve: Garnish with additional fresh thyme sprigs. Serve the Mushroom Asiago Chicken over pasta or your preferred side for a complete meal.

Notes

  • Pounding the chicken to uniform thickness ensures even cooking.
  • Use fresh thyme for the best flavor infusion, bruising the sprigs helps release essential oils.
  • The reduction step for the sauce intensifies flavor but can be skipped by thickening with flour or cornstarch for convenience.
  • Asiago cheese is strong-flavored; adjust quantity to your taste preference.
  • Serve this dish over pasta, rice, or with crusty bread to enjoy the creamy sauce completely.

Keywords: Mushroom Asiago Chicken, creamy chicken recipe, chicken with mushrooms, Asiago cheese chicken, white wine sauce chicken, savory chicken dinner

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