Description
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.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts (about 2 large)
½ cup seasoned flour (see below)
2 tablespoons butter
2 tablespoons olive oil (divided)
2 cups mushrooms, halved
1 clove garlic, minced
3 sprigs fresh thyme
1 ½ cups dry white wine
½ cup heavy cream
⅓ to ½ cup shredded Asiago cheese (to taste)
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Seasoned Flour:
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
