Mushroom Asiago Chicken (Printable)
Tender chicken in creamy Asiago mushroom sauce with savory flavors.
# What You Need:
→ Proteins
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
→ Seasoning & Coating
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 cup all-purpose flour
→ Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped
→ Liquids
10 - 1/2 cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
→ Cheese
13 - 3/4 cup freshly grated Asiago cheese
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley, plus more for garnish
# How To Make:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Lightly dredge each breast in flour, shaking off excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the same skillet. Add sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until they release moisture and develop golden-brown edges. Stir in shallot and garlic; cook for 1 minute until fragrant.
04 - Pour white wine into the skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced. Add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese. Whisk continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2-3 minutes until chicken is heated through. Sprinkle with chopped parsley and serve immediately.
# Expert Tips:
01 -
- The sauce comes together faster than you can set the table
- Asiago adds this nutty depth that regular Parmesan just cannot match
02 -
- Crowding the pan will steam the chicken instead of searing it
- Asiago melts differently than other cheeses so grate it yourself
03 -
- Use a splatter guard unless you enjoy cleaning your stovetop
- The sauce will thicken as it stands off the heat