I like this recipe because it combines comfort and elegance in every bite. The sauce is creamy and packed with flavor thanks to dry white wine, fresh thyme, and the sharp, nutty asiago cheese. The chicken turns out juicy and golden, while the mushrooms soak up every bit of flavor. It’s perfect for date night or when I want to impress without a ton of work.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, halved
1 clove garlic, minced
3 sprigs thyme
1½ cups dry white wine
½ cup seasoned flour (see below)
2 tablespoons butter
2 tablespoons olive oil (divided)
½ cup heavy cream
⅓ cup shredded asiago cheese
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
Seasoned Flour:
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Directions
I start by pounding the chicken between two sheets of waxed paper or plastic wrap until it’s about ¼-inch thick. Then, I cut each breast into 2–3 serving-sized pieces.
In a deep skillet, I heat the butter with 1 tablespoon of olive oil over medium heat.
I dredge the chicken pieces in the seasoned flour and sauté them in the hot oil and butter until golden—about 5 minutes per side. Then, I remove the chicken from the pan and set it aside.
I add the remaining tablespoon of olive oil to the skillet and sauté the mushrooms and garlic until the mushrooms start to brown.
I deglaze the pan with white wine, scraping up the browned bits. Then, I bruise the thyme sprigs and add them to the pan.
I return the chicken to the skillet, bring everything to a boil, then reduce the heat, cover, and simmer for 15–20 minutes.
Once the chicken is cooked through, I remove it from the pan. I stir in the heavy cream and asiago cheese (I usually go for ½ cup for a stronger flavor). I keep stirring over low heat until the cheese melts and the sauce reduces by half. For a quicker option, I sometimes use a cornstarch slurry instead of reducing, but I prefer the depth of flavor from a slow reduction.
I add the chicken back to the pan to warm it through and serve it garnished with a sprig of thyme. It’s delicious over pasta, mashed potatoes, or even rice.
Servings and timing
This recipe serves 4 and takes about 40 minutes total—10 minutes for prep and 30 minutes to cook. It’s ideal for a cozy dinner that feels special without being overly complicated.
Variations
Sometimes I switch out the asiago for Parmesan if I want a milder flavor. I’ve also made this dish with boneless thighs instead of breasts, and it turns out just as juicy. For a vegetarian twist, I skip the chicken and double the mushrooms, letting them become the main focus with the same creamy asiago sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chicken and sauce over low heat on the stove. If the sauce thickens too much in the fridge, I add a splash of cream or broth to loosen it up. I avoid microwaving it for too long to keep the texture of the sauce smooth.
FAQs
What’s the best wine to use in this recipe?
I usually use a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds acidity and depth without overpowering the sauce.
Can I make this dish ahead of time?
Yes, I often make the sauce and cook the chicken ahead. I store them separately and combine them while reheating to keep the texture just right.
What can I serve this with?
I like serving it over fettuccine, mashed potatoes, or even creamy risotto. A side of roasted veggies or a simple salad works great too.
Is Asiago cheese very strong?
It can be! I use less if I want just a hint of sharp flavor. If I’m in the mood for bold cheese flavor, I go with ½ cup or more.
Can I use pre-sliced mushrooms?
Absolutely. It saves time. I just make sure they’re not too thick so they cook evenly and soak up all that flavor.
Conclusion
This Mushroom Asiago Chicken is one of those recipes I keep coming back to. It’s creamy, comforting, and full of bold, savory flavors. Whether I’m making it for guests or just for myself, it never disappoints—and with that award-winning title behind it, I know I’ve got something truly special on my plate.
Award-winning and full of flavor, this creamy mushroom asiago chicken is a comforting dinner made with juicy chicken breasts, white wine, and bold cheese.
Pound chicken breasts to ¼-inch thickness between wax paper or plastic wrap. Cut each into 2–3 serving-size pieces.
In a large skillet, heat butter and 1 tablespoon olive oil over medium heat.
Dredge chicken in seasoned flour. Sauté in the skillet until golden brown on each side (about 5 minutes per side). Remove chicken and set aside.
Add remaining tablespoon of olive oil to the pan. Sauté mushrooms and garlic until mushrooms begin to brown.
Pour in white wine and deglaze the pan by scraping up the browned bits. Bruise thyme sprigs and add to the pan.
Return chicken to skillet. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes.
Remove chicken again and stir in heavy cream.
Add Asiago cheese and cook over low heat, stirring, until melted. Continue cooking to reduce sauce by half, or thicken with a cornstarch slurry if preferred.
Return chicken to the sauce and heat through.
Garnish with fresh thyme and serve over pasta if desired.
Notes
Use ¼ cup Asiago for subtle flavor or up to ½ cup for a bold, rich taste.
Reduction gives the sauce the best flavor, but quick thickening options are provided.
This recipe pairs beautifully with pasta, mashed potatoes, or a side of roasted vegetables.
