Looking for a delicious and comforting dish to impress your family or friends? Then look no further than Mushroom Asiago Chicken! This recipe features succulent chicken breasts cooked to perfection and topped with a creamy mushroom sauce, packed with flavor and rich textures. The combination of Asiago cheese and earthy mushrooms creates a dish that’s not just satisfying for the taste buds, but also a feast for the eyes. You can serve this delightful meal over pasta, rice, or mashed potatoes, making it versatile enough for any occasion.
Why We Love This Mushroom Asiago Chicken Recipe
Mushroom Asiago Chicken quickly becomes a favorite around the dinner table. The succulent chicken paired with the creamy sauce is simply irresistible. You’ll love how the dish combines convenience and comfort, making it an ideal option for busy weeknights or leisurely weekend dinners. The earthy mushrooms and savory Asiago cheese elevate this meal, transforming a simple recipe into a gourmet experience right in your kitchen. Plus, the recipe is easy to follow, and most of the ingredients are likely already in your pantry. What’s not to love?
Ingredients about Mushroom Asiago Chicken
- 4 boneless (skinless chicken breasts, approximately 1.5 lbs total)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb mushrooms, sliced (white or cremini)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How to Make Mushroom Asiago Chicken Directions
To start your Mushroom Asiago Chicken journey, you’ll want to pat the chicken breasts dry with paper towels. This step ensures that your chicken will sear beautifully. Season both sides of each breast generously with salt and black pepper.
Next, take a large skillet and heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet, letting them cook for about 4-5 minutes on each side, until they achieve a golden brown color. Once done, remove the chicken from the skillet and set it aside. Don’t worry; it will finish cooking later in that beautiful sauce.
Now, it’s time to create that delicious mushroom sauce. In the very same skillet, turn down the heat to medium and add the butter. Let it melt completely before adding your sliced mushrooms. Sauté these for about 5-7 minutes, stirring regularly until they are browned and tender. The smell will be intoxicating!
When the mushrooms are ready, stir in the minced garlic and cook for an additional minute until the garlic becomes fragrant. This is where you’ll start to really appreciate the depth of flavor this dish will provide.
To make the sauce, pour in the chicken broth. Use a wooden spoon or spatula to scrape any of those lovely browned bits off the bottom of the skillet; this is where a lot of flavors are hiding! After deglazing the pan, stir in the heavy cream, grated Asiago cheese, thyme, and, if you’re feeling adventurous, the red pepper flakes. Let this luscious mixture simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
Now, return the seared chicken breasts back into the skillet. Spoon that divine mushroom sauce right over the top. Reduce the heat to low this time, cover the skillet, and let everything simmer for about 8-10 minutes or until the chicken reaches an internal temperature of 165°F (or 74°C).
When the chicken is fully cooked and the sauce has become a creamy dream, remove the skillet from the heat. Finish it off by garnishing with freshly chopped parsley. You can serve this fantastic dish hot over a bed of pasta, rice, or even mashed potatoes, allowing that amazing sauce to soak in.
How to Serve Mushroom Asiago Chicken
Serving Mushroom Asiago Chicken can be as flexible as it is delicious. You have multiple options based on your preferences and what you have on hand. A classic choice is to serve the chicken with a generous helping of pasta. The creamy sauce clings perfectly to fettuccine or penne noodles, ensuring every bite is a delight.
Another great option is to pair the dish with fluffy rice. Plain white rice or even a wild rice blend can be excellent companions. The rice absorbs the rich flavors of the sauce, elevating each mouthful.
If you’re a fan of mashed potatoes, consider using them as a base for the chicken. The creamy mushroom sauce poured over potatoes creates a comforting and hearty meal that feels like a warm hug on a plate.
You might also want to add a side salad or steamed vegetables for a fresh contrast. Crisp greens or roasted asparagus can offer a bright note that balances out the richness of the chicken and sauce.
Expert Tips: Mushroom Asiago Chicken
To ensure your Mushroom Asiago Chicken turns out just right, here are some expert tips to consider:
- Choose the Right Chicken Breasts: Opt for boneless, skinless chicken breasts that are of uniform thickness. This helps to ensure even cooking.
- Don’t Skimp on Seasoning: Seasoning your chicken with salt and pepper before cooking enhances the overall flavor.
- Control Your Heat: When sautéing the mushrooms, keep an eye on the heat. If it’s too high, they may burn instead of gently browning.
- Use Fresh Ingredients: Fresh garlic and herbs will elevate the flavor profile of your dish considerably. If possible, use fresh thyme instead of dried for a more aromatic experience.
- Monitor Cooking Time: Use a meat thermometer to ensure your chicken is cooked through. Dry chicken is not what you want after all of this delicious preparation!
- Presentation Matters: A lovely garnish of freshly chopped parsley adds a pop of color and freshness to your dish.
How to Store Mushroom Asiago Chicken
Proper storage of your Mushroom Asiago Chicken helps maintain its taste and quality. If you have leftovers, cool the chicken and sauce to room temperature and transfer them into an airtight container. The chicken can be safely stored in the refrigerator for about 3-4 days.
For longer storage, consider freezing the dish. Place the cooled chicken and sauce in a freezer-safe container or heavy-duty freezer bag, remove as much air as possible, and seal it tightly. When stored properly, it can last in the freezer for up to 3 months. When you’re ready to eat, simply thaw it overnight in the refrigerator. Reheat on the stove over low heat, stirring occasionally until warmed through.
Variation of Mushroom Asiago Chicken
Like any great dish, Mushroom Asiago Chicken lends itself to several variations. Here are a few ideas to mix things up:
- Add Vegetables: Consider incorporating spinach or kale to the sauce for added nutrition. Simply add them after incorporating the cream, allowing them to wilt into the sauce.
- Substitute Cheeses: While Asiago adds a sharp flavor, you can experiment with other cheeses like Parmesan or Gruyère for a different twist.
- Protein Options: While chicken is the star of this dish, you could also use turkey breasts or even thin slices of beef for a different protein source.
- Spice It Up: If you enjoy heat, you can adjust the amount of red pepper flakes or even add sliced jalapeños to the sautéed mushrooms for a spicy kick.
- Herb Swaps: Try other herbs like rosemary or oregano if you don’t have thyme on hand. They will add unique flavor profiles.
FAQ
What is Mushroom Asiago Chicken?
Mushroom Asiago Chicken is a savory dish made with seared chicken breasts and a creamy sauce featuring mushrooms and Asiago cheese. It’s a comforting meal perfect for any occasion.
How do you store leftover Mushroom Asiago Chicken?
Leftover Mushroom Asiago Chicken can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
Can you make Mushroom Asiago Chicken ahead of time?
Yes, you can prepare the dish up to the point of simmering the chicken in the sauce. Afterward, simply cool and store it in the fridge until you’re ready to cook.
What can I serve with Mushroom Asiago Chicken?
This dish pairs well with pasta, rice, or mashed potatoes. You can also add a side salad or steamed vegetables for a balanced meal.
Is there a vegetarian version of Mushroom Asiago Chicken?
Yes, you can easily create a vegetarian version by substituting chicken with firm tofu or using hearty vegetables such as portobello mushrooms while keeping the creamy sauce the same.
Mushroom Asiago Chicken
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs total) Choose chicken of uniform thickness for even cooking.
- to taste Salt and black pepper Seasoning is essential for enhancing flavor.
- 2 tablespoons olive oil For sautéing the chicken.
- 2 tablespoons unsalted butter Adds richness to the sauce.
For the Sauce
- 1 lb mushrooms, sliced (white or cremini) Sauté until browned and tender.
- 3 cloves garlic, minced Enhances the sauce flavor.
- 1/2 cup chicken broth Use homemade or low-sodium broth if possible.
- 1/2 cup heavy cream Creates a creamy texture.
- 1/2 cup grated Asiago cheese Sharp flavor that enriches the dish.
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme) For herbal flavor.
- 1/4 teaspoon red pepper flakes (optional) For a slight spicy kick.
- to garnish Fresh parsley, chopped Adds freshness and color.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for about 4-5 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce the heat to medium, add the butter and let it melt.
- Add the sliced mushrooms and sauté for about 5-7 minutes until browned and tender.
- Stir in the minced garlic and cook for 1 additional minute until fragrant.
- Pour in the chicken broth, scraping the browned bits from the bottom of the skillet.
- Stir in the heavy cream, grated Asiago cheese, thyme, and red pepper flakes if using. Let simmer for 2-3 minutes until slightly thickened.
Finishing the Dish
- Return the seared chicken breasts back to the skillet, spoon the sauce over the chicken, and cover the skillet.
- Simmer on low for about 8-10 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and garnish with freshly chopped parsley.
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