Jump to Recipe Print RecipeI’ll never forget the first time I whipped up a culinary masterpiece in just 30 minutes. It was sheer joy combined with savory delights, and that was all thanks to my Mushroom Asiago Chicken. This delectable dish not only impresses with its creamy sauce enriched by the sharp, earthy notes of asiago cheese but also makes dinner a breeze. Perfect for a busy weeknight, it’s a quick dinner that brings a touch of gourmet Italian flair to your table. Imagine your loved ones marveling at this elegant meal while you revel in the ease of preparation. Plus, it leaves plenty of room for creativity—substituting chicken thighs or even pork chops elevates this dish in delightful ways! Are you ready to discover how to bring this showstopper to your weeknight rotation? Why is Mushroom Asiago Chicken a must-try? Quick dinners like this make weeknight meals exciting! Enjoy a gourmet dish that combines tender chicken, earthy mushrooms, and a creamy asiago sauce, all ready in just 30 minutes. Versatile enough to swap chicken for pork chops or thighs, it’s perfect for any palate. Ideal for impressing family or guests, this dish is bound to become a crowd favorite. For a heartier experience, serve it over pasta, rice, or with crusty bread, just like with my tasty Pesto Chicken Broccoli or Popcorn Chicken Snack. Embrace the rich flavors and enjoy homemade Italian dining! Mushroom Asiago Chicken Ingredients • Discover the magic of flavors with these essential components! For the Chicken 1 lb boneless skinless chicken breasts – This is the main protein source; substitute with chicken thighs for enhanced flavor. 1/2 cup seasoned flour – Dredging the chicken creates a crispy layer; mix all-purpose flour with salt and pepper to make it. For the Sauce 1 1/2 cups dry white wine – This adds depth to your creamy sauce; you can swap it with chicken stock for a non-alcohol option. 1/2 cup heavy cream – It introduces richness to the dish; for a lighter version, use half-and-half or cream cheese. 1/3 cup shredded asiago cheese – The star flavor of the sauce; Romano or Parmesan can be used as an alternative. 2 tbsp butter – Essential for sautéing, enhancing flavors beautifully. 2 tbsp olive oil – Helps fry chicken and mushrooms efficiently for that perfect texture. For the Vegetables 2 cups mushrooms (cut in half) – They contribute earthy flavor and texture; utilize cremini or button mushrooms for best results. 1 clove garlic (minced) – Adds a depth of flavor that enhances the dish overall. 3 sprigs thyme – Fresh thyme uplifts the dish with its fragrant aroma; dried thyme can serve in a pinch. Seasoning 1/2 tsp salt (to taste) – It brightens all the flavors in the dish; adjust it according to your preference. 1/4 tsp pepper (to taste) – Provides additional seasoning to balance flavors. Embrace the delightful combination of ingredients in this Mushroom Asiago Chicken recipe, and get ready to impress your loved ones with this quick yet gourmet meal! Step‑by‑Step Instructions for Mushroom Asiago Chicken Step 1: Prepare the Chicken Start by pounding the boneless skinless chicken breasts under plastic wrap until they reach an even thickness of about 1/4 inch, which promotes even cooking. Once flattened, slice the chicken into serving pieces, ensuring they are uniform for consistent cooking. This preparation step lays the foundation for your flavorful Mushroom Asiago Chicken. Step 2: Heat the Skillet In a deep skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat. Allow the butter to foam and bubble, which indicates it’s hot enough for the next step. This mixture creates a rich base for sautéing, enhancing the flavor of both the chicken and the sauce to come. Step 3: Sauté the Chicken Dredge the prepared chicken pieces in seasoned flour, making sure each piece is well-coated. Carefully place the floured chicken into the hot skillet and sauté for approximately 5 minutes per side, or until they achieve a golden brown crust. This step is crucial to develop a delicious exterior on your Mushroom Asiago Chicken before moving on. Step 4: Cook the Mushrooms and Garlic Once the chicken is golden, remove it from the skillet and set aside. Add the remaining tablespoon of olive oil to the same skillet, then toss in the halved mushrooms and minced garlic. Sauté for about 5–7 minutes, or until the mushrooms are browned and tender, releasing their earthy flavor, and melding beautifully with the garlic. Step 5: Deglaze the Skillet With the mushrooms ready, carefully pour in 1 1/2 cups of dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This deglazing step should take about 2 minutes, and it enriches the sauce’s flavor while incorporating all the wonderful remnants of your sautéed ingredients. Toss in the bruised sprigs of thyme for added aroma. Step 6: Simmer the Chicken Return the sautéed chicken to the skillet, ensuring it is submerged in the aromatic liquid. Bring the mixture to a boil, then reduce the heat to low, covering the skillet to let it simmer for 15–20 minutes. This process ensures the chicken cooks through while absorbing the delightful flavors of the Mushroom Asiago Chicken sauce. Step 7: Prepare the Creamy Sauce After simmering, remove the chicken once more from the skillet and stir in 1/2 cup of heavy cream and 1/3 cup of shredded asiago cheese. Let this mixture simmer gently for about 3–5 minutes until the cheese melts fully and the sauce becomes creamy and luscious. This step transforms your dish into a comforting, rich experience. Step 8: Thicken the Sauce Continue to simmer the sauce until it reduces by half or reaches your desired thickness, which should take an additional 5–7 minutes. Once the consistency is just right, return the chicken to the skillet, allowing it to warm back up and absorb those tasty Mushroom Asiago Chicken flavors. Step 9: Serve and Garnish Finally, plate your creamy Mushroom Asiago Chicken, ensuring to ladle plenty of the rich sauce over each piece. Garnish with fresh thyme sprigs for an aromatic touch. This final step makes your dish visually appealing and brings a lively herbal note that enhances the overall experience before serving. Make Ahead Options These Mushroom Asiago Chicken preparations are perfect for busy home cooks looking to save time! You can chop the mushrooms and garlic up to 3 days in advance and store them in an airtight container in the refrigerator. Additionally, you can pound and cut the chicken pieces ahead of time, keeping them sealed in the fridge for up to 24 hours. To maintain quality, make sure to refrigerate your chicken and vegetables promptly. When you’re ready to serve, simply follow the cooking instructions, starting with sautéing the chicken and then adding the prepped mushrooms and garlic. You’ll have a delectable gourmet meal with minimal last-minute effort! Expert Tips for Mushroom Asiago Chicken Chicken Prep: Ensure each chicken piece is of uniform thickness. This helps it cook evenly and stay juicy throughout the process. Avoid Steaming: Make sure the skillet is hot enough before adding chicken. A good heat prevents the chicken from steaming, yielding a golden crust. Creamy Sauce: If you prefer a less intense cheese flavor, reduce asiago to 1/4 cup without compromising the richness of your Mushroom Asiago Chicken. Prep Ahead: Streamline your cooking by cutting chicken and mushrooms in advance. It reduces cooking time and chaos in the kitchen! Substitutions: For the wine, if you’re not using white wine, rich chicken stock works beautifully; just remember to add a dash of white wine vinegar for acidity. How to Store and Freeze Mushroom Asiago Chicken Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of cream to revive the sauce. Freezer: To freeze, place cooled Mushroom Asiago Chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Always reheat leftovers on the stovetop for better texture, using medium heat. Stir in a little cream if the sauce has thickened too much during storage. Serving: For best quality, enjoy your Mushroom Asiago Chicken soon after cooking, but don’t hesitate to savor those delicious leftovers! Variations & Substitutions for Mushroom Asiago Chicken Feel free to make this delightful dish your own with these easy and satisfying swaps! Chicken Thighs: Use boneless skinless chicken thighs for extra tenderness and flavor, perfect for a heartier meal. Pork Chops: Swap chicken for pork chops to create a delectable twist that pairs beautifully with the creamy sauce. Shiitake Mushrooms: Opt for shiitake mushrooms to add a deeper, umami flavor, enhancing the richness of the dish. Spinach Addition: Toss in fresh spinach towards the end of cooking for a pop of color and added nutrients, creating a more vibrant plate. Sun-Dried Tomatoes: Mix in some chopped sun-dried tomatoes for a tangy sweetness that brightens the overall flavor profile. Crushed Red Pepper: For a bit of heat, sprinkle in crushed red pepper flakes, tailoring the spice level to your preference. Cream Cheese Alternative: Swap out heavy cream for cream cheese mixed with a bit of chicken stock for a lighter yet creamy sauce that still satisfies. Gluten-Free Flour: Use a gluten-free flour blend in place of seasoned flour to make this dish friendly for gluten-intolerant diners. Embrace the flexibility of this Mushroom Asiago Chicken recipe while enjoying the inviting flavors reminiscent of my cozy Chicken Dumplings Cozy or the delightful zest of Hot Honey Chicken. Happy cooking! What to Serve with Mushroom Asiago Chicken Elevate your dinner experience with delightful sides that perfectly complement the richness of this creamy dish. Creamy Mashed Potatoes: The buttery texture of mashed potatoes creates a wonderful base to soak up the luscious asiago sauce. Garlic Bread: Crunchy, buttery garlic bread not only adds a comforting crunch but is perfect for sopping up leftover sauce. Steamed Broccoli: A fresh green element that balances the richness of the chicken and adds a nutritious touch to your plate. Arugula Salad: A peppery arugula salad drizzled with lemon vinaigrette adds brightness and a refreshing contrast to the dish. Pasta: Tossed lightly in olive oil, pasta acts as a neutral yet satisfying backdrop for the creamy mushroom sauce. Sautéed Green Beans: Crisp green beans sautéed with garlic bring a fresh and vibrant crunch that complements the creamy richness. Risotto: A creamy mushroom risotto can intensify the umami flavors, creating a gourmet experience that impresses at the dinner table. White Wine: A chilled glass of crisp white wine enhances the meal’s flavors while elevating your dining experience. Mushroom Asiago Chicken Recipe FAQs What type of mushrooms work best for Mushroom Asiago Chicken? I recommend using cremini or button mushrooms for their earthy flavor and texture. If you’re feeling adventurous, shiitake or portobello mushrooms can provide a unique twist! How long can I store leftover Mushroom Asiago Chicken in the fridge? Absolutely! You can store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop; I often add a splash of cream to revive that luscious sauce! Can I freeze Mushroom Asiago Chicken for later? Yes, you can freeze it! Make sure it has cooled completely, then place it in a freezer-safe container or a zip-top bag, pressing out as much air as possible. It will last up to 2 months. To reheat, thaw it overnight in the refrigerator and then gently reheat in a skillet over low heat, adding a little cream if needed. How can I adjust the dish for dietary restrictions, like dairy allergies? For a dairy-free version, you can use a vegan cream alternative or even coconut milk to achieve that creamy texture. If avoiding cheese, try nutritional yeast for a cheesy flavor without the dairy. Always check ingredient labels to ensure no hidden dairy ingredients. What can I do if my sauce is too thin after cooking? If your sauce turns out too thin, don’t worry! Simply simmer it on low heat, uncovered, for a few extra minutes until it reduces and thickens. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce while simmering—this will help thicken it instantly! Mouthwatering Mushroom Asiago Chicken Ready in 30 Minutes Discover the joy of quick and gourmet dining with Mushroom Asiago Chicken, an elegant meal perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: ChickenCuisine: ItalianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 lb boneless skinless chicken breasts Substitute with chicken thighs for enhanced flavor.1/2 cup seasoned flour Mix all-purpose flour with salt and pepper.For the Sauce1 1/2 cups dry white wine Can swap with chicken stock for a non-alcohol option.1/2 cup heavy cream Use half-and-half or cream cheese for a lighter version.1/3 cup shredded asiago cheese Romano or Parmesan can be used as an alternative.2 tbsp butter Essential for sautéing.2 tbsp olive oil Helps fry chicken and mushrooms.For the Vegetables2 cups mushrooms (cut in half) Cremini or button mushrooms are best.1 clove garlic (minced) Enhances flavor.3 sprigs thyme Fresh thyme uplifts the dish.Seasoning1/2 tsp salt (to taste) Adjust according to your preference.1/4 tsp pepper (to taste) Provides additional seasoning. Equipment skillet Method Preparation StepsStart by pounding the boneless skinless chicken breasts under plastic wrap until they reach an even thickness of about 1/4 inch. Slice into serving pieces.In a deep skillet, melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat.Dredge the chicken pieces in seasoned flour and sauté in the hot skillet for approximately 5 minutes per side.Remove chicken and add mushrooms and garlic to the skillet. Sauté for 5–7 minutes until browned and tender.Pour in 1 1/2 cups of dry white wine and deglaze the skillet, then add thyme.Return chicken to the skillet, cover, and let simmer for 15–20 minutes.Remove chicken and stir in 1/2 cup of heavy cream and 1/3 cup of shredded asiago cheese; let simmer for 3–5 minutes.Simmer the sauce until it thickens, then return chicken and let it absorb flavors.Plate the Mushroom Asiago Chicken, garnishing with fresh thyme sprigs. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg NotesEnsure uniform thickness of chicken pieces for even cooking. Avoid steaming by keeping the skillet hot before adding chicken. Substitute wine with chicken stock and add vinegar for acidity if desired. Tried this recipe?Let us know how it was!
