Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Mushroom Asiago Chicken is a rich and creamy Italian-inspired dish featuring tender boneless skinless chicken breasts simmered in a velvety sauce made with sautéed mushrooms, garlic, fresh thyme, dry white wine, heavy cream, and sharp Asiago cheese. Ready in just 30 minutes, this elegant yet easy-to-make meal is perfect for weeknight dinners and pairs wonderfully with pasta, rice, or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Chicken
- 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)
For the Sauce
- 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
Instructions
- Prepare Chicken: Pound the chicken breasts to an even thickness of about ¼ inch to ensure even cooking. Cut each breast into serving-sized pieces.
- Sauté Chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Dredge chicken pieces in seasoned flour and shake off excess. Cook the chicken until golden brown, about 5 minutes per side. Remove and set aside.
- Cook Vegetables: In the same skillet, add 1 tablespoon olive oil. Sauté mushrooms and minced garlic until mushrooms are browned and fragrant, about 3-4 minutes.
- Deglaze Pan: Pour in ½ cup dry white wine, scraping up browned bits from the skillet with a wooden spoon to incorporate flavor into the sauce.
- Add Herbs: Add bruised sprigs of fresh thyme and stir gently. Let the flavors meld for about 1 minute.
- Simmer Chicken: Return chicken pieces to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make Sauce: Remove chicken again from skillet. Stir in 1 cup heavy cream and 1 cup grated Asiago cheese. Cook over low heat, stirring continuously until cheese melts and sauce thickens, about 3-5 minutes.
- Final Assembly: Return chicken to the skillet and warm through in the sauce. Serve immediately, garnished with fresh thyme sprigs. Optional: sprinkle extra Asiago cheese on top.
Notes
- Consider sprinkling extra grated Asiago on top for a flavorful finishing touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled leftovers in freezer-safe containers for up to 2 months.
- When reheating, thaw overnight and reheat gently on low heat with a splash of cream to refresh sauce creaminess.
- For gluten-free option, use gluten-free flour or cornstarch for dredging chicken.
- For dairy-free alternative, replace heavy cream with coconut milk or dairy-free cream and Asiago with dairy-free cheese.
- Ensure cooking cream sauce on low heat to prevent curdling.
- Use a quality dry white wine (like Pinot Grigio or Chardonnay) for best sauce flavor.
Keywords: Mushroom Asiago Chicken, creamy chicken recipe, stovetop chicken, Italian chicken dish, easy dinner recipes, quick chicken dinner, creamy mushroom sauce
