Name: Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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 mushrooms, sliced); 4 cloves garlic, minced; 2 sprigs fresh thyme (or ½ teaspoon dried thyme); ½ cup dry white wine (can substitute chicken stock); 2 tablespoons butter; 2 tablespoons olive oil (1 tablespoon for chicken sautéing, 1 tablespoon for veggies); 1 cup heavy cream (half-and-half or evaporated milk as alternatives); 1 cup Asiago cheese, grated (Parmesan or Romano as substitutes); Salt, to taste; Black pepper, to taste

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Introduction

Mushroom Asiago Chicken is a creamy, dreamy delight that combines tender chicken breasts with a velvety white wine and cream sauce. Ready in just 30 minutes, this dish is perfect for a comforting weeknight dinner or an impressive meal for guests.

This image shows a close-up of a creamy mushroom dish served on a white plate set on a white marbled surface. The dish has three main layers: the bottom layer is soft, golden-brown pieces of what appears to be chicken or gnocchi with a light crispy texture; the middle layer is a thick, smooth beige sauce filled with dark brown sliced mushrooms; on top of the sauce are fresh green herb sprigs placed evenly across the dish, adding a pop of color and freshness. The sauce is glossy and covers parts of the golden pieces, making the dish look rich and creamy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (substitute with chicken thighs for more flavor)
1 cup seasoned flour (all-purpose flour blended with salt and pepper)
8 ounces mushrooms (fresh white or cremini mushrooms work best)
4 cloves garlic, minced
2 sprigs thyme (or ½ teaspoon dried thyme)
½ cup dry white wine (or chicken stock as a substitute)
2 tablespoons butter
2 tablespoons olive oil (divided: 1 tbsp for chicken, 1 tbsp for vegetables)
1 cup heavy cream (half-and-half or evaporated milk can be alternatives)
1 cup Asiago cheese, grated (Parmesan or Romano as substitutes)
Salt and pepper, to taste

Instructions

Step 1: Pound the chicken breasts to an even thickness of about ¼ inch for uniform cooking, then cut each breast into serving-sized pieces.
Step 2: In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Dredge each chicken piece in the seasoned flour, shaking off excess, then sauté until golden brown, about 5 minutes per side. Remove chicken and set aside.
Step 3: Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms and minced garlic until the mushrooms are browned and fragrant, about 3 to 4 minutes.
Step 4: Pour in the white wine and scrape the browned bits from the skillet with a wooden spoon. Let the wine reduce slightly for about 1 minute.
Step 5: Add the bruised thyme sprigs, stirring gently to combine and let flavors meld for about 1 minute.
Step 6: Return the chicken pieces to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 7: Remove the chicken again. Stir the heavy cream and grated Asiago cheese into the skillet. Cook over low heat, stirring constantly until the cheese melts and the sauce thickens, about 3 to 5 minutes.
Step 8: Return the chicken to the skillet to warm through. Serve immediately, garnished with fresh thyme sprigs. Optionally, sprinkle extra Asiago cheese on top.

Tips & Variations

Pound chicken evenly to ensure juicy, evenly cooked pieces.
Choose a quality dry white wine for the sauce; avoid cooking wines to prevent excessive saltiness.
Use fresh mushrooms and herbs for the best flavor.
Cook the cream sauce on low heat to avoid curdling.
Substitute chicken thighs for a richer flavor and tender texture.
For a dairy-free version, use coconut cream or a dairy-free cream and cheese alternative.
Add a pinch of crushed red pepper flakes for a spicy kick.
Try swapping mushrooms with baby spinach or sun-dried tomatoes for different flavor profiles.

Storage

Store leftover Mushroom Asiago Chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container or resealable bag for up to 2 months, making sure the dish has cooled completely before freezing. To reheat, thaw overnight in the refrigerator and warm gently on the stove over low heat, adding a splash of cream to restore the sauce’s creaminess. Avoid leaving the dish at room temperature for more than 2 hours to maintain food safety.

How to Serve

This dish shows several browned chicken pieces covered with a creamy light beige mushroom sauce dotted with slices of cooked dark brown mushrooms. The chicken looks crispy on the edges, and a few bright green thyme sprigs are scattered on top, adding a fresh look. The food is served on a white plate set against a white marbled texture background, and the close-up view highlights the creamy texture of the sauce and the golden color of the chicken skin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose the right mushrooms for Mushroom Asiago Chicken?

Look for fresh white or cremini mushrooms that are firm and have a smooth surface without dark spots or sliminess. Fresh mushrooms with a rich aroma will give the best flavor.

Can I use chicken thighs instead of breasts in this recipe?

Yes! Chicken thighs provide more flavor and moisture, but they may take a few extra minutes to cook through. Ensure they reach an internal temperature of 165°F for safety.