Mushroom Asiago Chicken (Print Version)

Tender chicken in a rich, creamy mushroom and Asiago cheese sauce. A comforting Italian-American favorite 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 - 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. Dredge lightly in flour, shaking off excess to ensure even coating.
02 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 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 tbsp butter to the skillet. Sauté sliced mushrooms for 4-5 minutes, stirring occasionally, until they release moisture and begin to brown. Add shallot and garlic; cook 1 minute until fragrant.
04 - Pour in white wine, using a wooden spoon to scrape up browned bits from pan bottom. 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. Simmer for 2-3 minutes until slightly thickened.
06 - Return chicken breasts and accumulated juices to the skillet. Spoon sauce and mushrooms generously over chicken. Simmer gently for 2-3 minutes until heated through. Garnish with chopped parsley and additional Asiago if desired.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Asiago adds this incredible nutty depth that Parmesan just cant match
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Dont rush the mushrooms or theyll steam instead of brown
  • Asiago melts differently than other cheeses so grate it finely
  • The sauce thickens as it stands off the heat
03 -
  • Pound the chicken to even thickness for consistent cooking
  • Let the pan get properly hot before adding chicken
  • Grate your own Asiago instead of buying pre-grated

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