Mushroom Asiago Chicken
A comforting dish featuring succulent chicken breasts topped with a creamy mushroom sauce, enriched with Asiago cheese and earthy mushrooms, perfect for impressing family and friends.
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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Notes
Serve Mushroom Asiago Chicken hot over pasta, rice, or mashed potatoes. Consider adding a side salad or steamed vegetables for a fresh contrast.