Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
A creamy and comforting Mushroom Asiago Chicken recipe that comes together in just 30 minutes. Tender chicken breasts are dredged in seasoned flour, sautéed to a golden brown, and simmered with sautéed mushrooms, garlic, fresh thyme, and white wine. Finished off with a luscious Asiago cheese and heavy cream sauce, this dish is perfect for a quick yet indulgent weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 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
Sauté and Sauce
- 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)
Instructions
- Prepare Chicken: Begin by pounding the chicken breasts to an even thickness of about 1/4 inch to ensure even cooking. Then, cut each breast into serving-sized pieces.
- Sauté Chicken: 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, shaking off excess, and sauté until golden brown, about 5 minutes on each side. Once browned, remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms and minced garlic, sautéing until they are browned and fragrant, about 3 to 4 minutes.
- Deglaze Pan: Pour in ½ cup of dry white wine, using a wooden spoon to scrape up the browned bits stuck to the bottom of the skillet. This adds flavor to the dish.
- Add Herbs: Add bruised sprigs of fresh thyme to the skillet and stir gently to combine with the mushrooms and the wine reduction.
- Simmer Chicken: Return the sautéed chicken pieces to the skillet with the mushroom mixture. Bring the liquid to a boil, then reduce the heat to low, cover the skillet, and let it simmer gently for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Make Sauce: Remove the chicken pieces from the skillet and set aside. Stir in 1 cup of heavy cream and 1 cup of grated Asiago cheese into the skillet. Cook over low heat, stirring frequently, until the cheese has fully melted and the sauce is creamy, about 3 to 5 minutes.
- Final Assembly: Return the chicken to the skillet and toss gently to coat in the creamy Asiago mushroom sauce. Warm through for a couple of minutes.
- Serve: Serve immediately, garnished with fresh thyme leaves for a lovely aromatic finish.
Notes
- For richer flavor, substitute chicken thighs for chicken breasts.
- If dry white wine is not available or preferred, use chicken stock as a non-alcoholic substitute.
- Half-and-half or evaporated milk can replace heavy cream for a lighter sauce.
- Ensure chicken is pounded to even thickness to promote even cooking and tenderness.
- Use freshly grated Asiago cheese for best melting and flavor results.
- Cooking times may vary depending on the thickness of the chicken pieces.
Keywords: mushroom asiago chicken, creamy chicken recipe, quick chicken dinner, stovetop chicken with mushrooms, asiago cheese chicken, 30 minute chicken recipe
