Name: Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 pieces Boneless Skinless Chicken Breasts (pounded to 1/4 inch thickness and cut into serving-sized pieces); 1 cup Seasoned Flour (a blend of all-purpose flour, salt, and pepper); To taste Salt; To taste Pepper; 2 tablespoons Butter (for sautéing chicken and vegetables); 2 tablespoons Olive Oil (divided: 1 tablespoon for chicken, 1 tablespoon for vegetables); 8 ounces Mushrooms (fresh white or cremini, sliced); 4 cloves Garlic (minced); 2 sprigs Thyme (fresh) or ½ teaspoon dried thyme; ½ cup Dry White Wine (or chicken stock as substitute); 1 cup Heavy Cream (or half-and-half or evaporated milk); 1 cup Asiago Cheese (grated)

Introduction

This irresistibly creamy mushroom Asiago chicken is a perfect weeknight dinner that comes together in just 30 minutes. Tender chicken breasts are sautéed to golden perfection and simmered in a rich, flavorful sauce made with mushrooms, garlic, and Asiago cheese. It’s a comforting dish that’s sure to impress.

The dish shows four pieces of golden-brown chicken at the bottom layer, each with a slightly crispy texture and some grill marks. On top of the chicken, there is a thick creamy mushroom sauce layer with dark brown sliced mushrooms covered in a smooth, light beige sauce. Small green herb sprigs are placed on top as a garnish. The food is served on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless skinless chicken breasts (substitute with chicken thighs for more flavor)

1 cup seasoned flour (a blend of all-purpose flour, salt, and pepper)

8 ounces mushrooms (fresh white or cremini work best)

4 cloves garlic (minced)

2 sprigs thyme (substitute with ½ tsp dried thyme if needed)

½ cup dry white wine (chicken stock can be used as a substitute)

2 tablespoons butter (for sautéing chicken and vegetables)

1 tablespoon olive oil (for sautéing chicken and vegetables)

1 cup heavy cream (half-and-half or evaporated milk can be alternatives)

1 cup Asiago cheese (grated)

Salt to taste (essential for seasoning)

Pepper to taste (essential for seasoning)

Instructions

Step 1: Begin by pounding the chicken breasts to an even thickness of about 1/4 inch. Cut each breast into serving-sized pieces.

Step 2: In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Dredge each piece of chicken in the seasoned flour and sauté until golden brown, about 5 minutes per side. Remove the chicken and set aside.

Step 3: Add another tablespoon of olive oil to the skillet. Sauté the mushrooms and minced garlic until browned, about 3 to 4 minutes.

Step 4: Pour in ½ cup of dry white wine, scraping the browned bits from the bottom of the skillet to deglaze the pan.

Step 5: Add the bruised sprigs of fresh thyme and stir gently to combine.

Step 6: Return the chicken to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.

Step 7: Remove the chicken from the skillet. Stir in 1 cup of heavy cream and 1 cup of grated Asiago cheese. Cook over low heat until the cheese melts and the sauce thickens slightly, about 3 to 5 minutes.

Step 8: Add the chicken back to the skillet to warm through. Serve immediately, garnished with fresh thyme.

Tips & Variations

For deeper flavor, use chicken thighs instead of breasts.

Substitute half-and-half or evaporated milk for heavy cream to lighten the sauce.

If you don’t have dry white wine, chicken stock makes a good substitute for deglazing.

Try adding spinach or sun-dried tomatoes to the sauce for extra color and taste.

Use dried thyme if fresh isn’t available, but remember to reduce the quantity as dried herbs are more potent.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the seasoned flour with a gluten-free flour blend or almond flour to keep the coating crisp while avoiding gluten.

Can I prepare this dish ahead of time?

You can cook the chicken and prepare the sauce up to a day in advance. Store them separately in the refrigerator, then combine and warm gently just before serving for best results.