Description
Creamy Mushroom Asiago Chicken is the ultimate comfort food. It’s rich, creamy, and packed with flavor. Juicy, pan-seared chicken is coated in a luscious mushroom sauce with a sharp, nutty kick from Asiago cheese. This dish is quick to make, taking only about 30 minutes from stovetop to table. It’s perfect for busy nights or impressing guests.
Ingredients
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2 boneless, skinless chicken breasts
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8 oz cremini or baby bella mushrooms, sliced
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1 cup heavy cream
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1/2 cup grated Asiago cheese
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2 tbsp butter
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2 garlic cloves, minced
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1 tsp dried thyme
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1 tsp dried basil
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Salt and pepper, to taste
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Optional: 1/4 tsp crushed red pepper flakes
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Fresh parsley, for garnish
Instructions
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Prep the chicken: Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.
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Cook the chicken: In a large skillet, heat oil over medium-high heat. Add chicken and cook for 4-5 minutes on each side until golden brown. Set aside.
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Sauté the mushrooms: In the same skillet, add butter and sauté mushrooms for 5-7 minutes until golden and soft. Remove and set aside.
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Make the creamy sauce: In the same pan, melt butter, add garlic, and sauté for 30 seconds. Pour in the cream, add Asiago cheese, and stir until the sauce is smooth. Season with thyme, basil, salt, pepper, and red pepper flakes.
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Combine: Return chicken to the skillet, spoon sauce over the chicken, and let it simmer for 5 minutes. Add mushrooms back in and stir gently to coat.
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Serve: Serve with pasta, rice, or roasted veggies, and garnish with fresh parsley.
Notes
For a lighter version, swap heavy cream with half-and-half or whole milk.
You can use chicken thighs for more tender meat.
Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired