This Mushroom Asiago Chicken is an elegant and incredibly flavorful dish that's perfect for a special occasion or a delicious weeknight dinner! Tender chicken breasts are dredged in seasoned flour, pan-seared to golden perfection, and then simmered in a rich and savory sauce made with mushrooms, white wine, thyme, and sharp Asiago cheese. I love how this recipe combines simple ingredients to create a truly restaurant-worthy meal. Get ready for chicken that's both comforting and sophisticated!
Why You'll Love This Mushroom Asiago Chicken
- Rich and Savory Sauce: The combination of white wine, chicken broth (implied by standard technique, though not listed, may need clarification), mushrooms, garlic, thyme, cream, and Asiago cheese creates a deeply flavorful and savory sauce.
- Tender Chicken: Pounding the chicken thin and pan-searing it ensures it stays tender and cooks quickly.
- Elegant Flavor Profile: Asiago cheese adds a sharp, nutty flavor that elevates this dish beyond a typical cream sauce.
- Easy to Make: Despite its impressive flavor, this recipe uses straightforward cooking techniques.
- Perfect Over Pasta: The rich sauce is ideal for serving over your favorite pasta.
Ingredients for Mushroom Asiago Chicken
Here's what you'll need to make this delicious chicken dish. The full list with measurements is in the recipe card below.
Chicken and Seasoning
- Boneless skinless chicken breast (Meat)
- Salt (Seasoning)
- Pepper (Spice)
- Butter (Fat)
- Olive oil (Oil)
Seasoned Flour
- All-purpose flour (Dry Ingredient)
- Salt (Seasoning)
- Black pepper (Spice)
Sauce
- Mushrooms (cut in half) (Fungi)
- Garlic, minced (Aromatic)
- Thyme sprigs (Herb)
- Dry white wine (Liquid)
- Heavy cream (Dairy)
- Shredded Asiago cheese (Dairy)
- Cornstarch (optional for thickening)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Mushroom Asiago Chicken as is, but here are a few ideas for variations:
- Different Mushrooms: Use cremini, shiitake, or a mix of wild mushrooms for different flavor profiles.
- Add Other Vegetables: Sauté some sliced onions or shallots along with the mushrooms. Stir in some spinach at the end until wilted.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce.
- Different Herbs: Use fresh rosemary or sage instead of thyme.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts.
How to Make Mushroom Asiago Chicken
Let me show you how to make this flavorful and elegant Mushroom Asiago Chicken:
Prepare the Chicken
- I pound the chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until the meat is uniform thickness; about ¼-inch. Then I cut it into serving-sized pieces (2 or 3 pieces per breast).
- I prepare the seasoned flour.
Cook the Chicken
- I heat the butter with 1 tablespoon of olive oil in a deep, heavy skillet or saute pan over medium heat.
- I dredge the chicken pieces in the seasoned flour, shaking off any excess.
- I add the chicken to the hot oil/butter in the skillet.
- I sauté until golden on each side, about 5 minutes per side. Then, I remove the chicken from the pan and set it aside.
Sauté Mushrooms and Garlic
- I add the remaining olive oil to the hot skillet.
- I sauté the mushrooms and minced garlic until the mushrooms begin to brown.
Deglaze and Simmer
- I add the white wine to the skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing" and adds tons of flavor!).
- I bruise the fresh thyme by twisting it between my fingers or hitting it with the dull side of a knife in a few places. I add the bruised thyme to the mushroom/wine mixture in the pan.
- I add the chicken back to the pan.
- I bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes.
Finish the Sauce
- I remove the chicken from the pan again.
- I add the heavy cream to the skillet and heat it through.
- I add the Asiago cheese. (If you like it strongly flavored, use ½ cup; not as strongly flavored, use ⅓ cup-Asiago is a powerful cheese, and you can even use less for just a whisper of flavor. I like it strong, so I use ½ cup).
- I cook, stirring constantly over low heat, until the cheese melts.
- I continue cooking until the sauce is reduced by about half. (If I wish to skip the reduction step, I may thicken the sauce slightly with about 1 tablespoon instant flour or 1 tablespoon cornstarch mixed with 2 tablespoon water…however, the reduction will taste better.)
Combine and Serve
- I add the chicken back to the pan and heat it through.
- I garnish with sprigs of fresh thyme and serve immediately.
Tips and Tricks for the BEST Mushroom Chicken
Here are my secrets for making this dish truly exceptional:
- Pound the Chicken: Pounding the chicken ensures even cooking and tender results. 1 1. Why Should I Pound My Chicken Breasts? - Serious Eats www.seriouseats.com
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to get a good sear.
- Scrape the Brown Bits: Deglazing the pan is crucial for capturing all the flavor developed from searing the chicken and mushrooms.
- Use Freshly Grated Asiago: Freshly grated cheese melts better and tastes superior to pre-shredded.
- Reduce the Sauce: Allowing the sauce to reduce concentrates the flavors for a richer taste.
How to Serve
This Mushroom Asiago Chicken is delicious served with:
- Pasta: Fettuccine, linguine, or pappardelle are excellent choices to pair with the creamy sauce.
- Mashed Potatoes: Creamy mashed potatoes are a classic comfort food pairing.
- Rice: Serve over rice pilaf or plain steamed rice.
- Roasted Vegetables: Asparagus, broccoli, or green beans complement the dish well.
- Crusty Bread: For soaking up every last drop of the sauce!
Make Ahead and Storage
Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Mushroom Asiago Chicken
- Can I use a different type of cheese?
- Yes, Parmesan or Romano cheese could be substituted, but Asiago provides a distinct sharp, nutty flavor.
- Can I make this without the white wine?
- Yes, you can substitute chicken broth for the white wine, but the wine adds a specific depth of flavor.
- Can I use chicken thighs?
- Absolutely! Boneless, skinless chicken thighs would be delicious and stay very moist. Adjust cooking times as needed.
Enjoy this elegant, flavorful, and easy-to-make Mushroom Asiago Chicken! It's a perfect meal for a special occasion or a weeknight indulgence.
Print
Mushroom Asiago Chicken
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: Italian-American
Description
This Mushroom Asiago Chicken features tender, pan-seared chicken cutlets simmered in a rich and savory sauce made with mushrooms, garlic, thyme, white wine, cream, and sharp Asiago cheese.
Ingredients
Scale
For the Seasoned Flour:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Main Dish:
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1 clove garlic, minced
- 3 sprigs fresh thyme
For the Sauce:
- 1 ½ cups dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- ½ cup heavy cream
- ⅓ cup shredded Asiago cheese (adjust amount to taste, see notes)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
Instructions
- Prepare Chicken: Place the chicken breasts between two sheets of waxed paper or plastic wrap. Pound the chicken with a meat mallet until it reaches a uniform thickness of about ¼-inch. Cut the pounded chicken into serving-sized pieces (2 or 3 pieces per breast).
- Prepare Seasoned Flour: In a shallow dish, whisk together the ½ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper.
- Sear Chicken:
- Heat the butter and 1 tablespoon of the olive oil in a large, deep, heavy skillet or sauté pan over medium heat.
- Dredge the chicken pieces in the seasoned flour, coating both sides and tapping off any excess.
- Add the dredged chicken to the hot skillet. Sauté until golden brown on each side, about 5 minutes per side.
- Remove the chicken from the pan and set aside.
- Sauté Mushrooms and Garlic: Add the remaining 1 tablespoon of olive oil to the hot skillet. Add the sliced mushrooms and minced garlic. Sauté, stirring occasionally, until the mushrooms begin to brown and release their liquid, about 5 minutes.
- Deglaze with Wine and Add Thyme: Pour the white wine into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan. Bruise the fresh thyme sprigs by twisting them between your fingers or hitting them lightly with the side of a knife. Add the thyme sprigs to the skillet.
- Simmer Chicken: Return the seared chicken to the pan. Bring the wine mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Make Cream Sauce: Remove the cooked chicken from the pan again and set aside. Remove and discard the thyme sprigs.
- Add Cream: Stir the heavy cream into the pan liquids. Heat gently (do not boil vigorously).
- Add Asiago: Gradually stir in the shredded Asiago cheese. Adjust the amount based on your preference - Asiago has a strong flavor. Cook over low heat, stirring constantly, until the cheese melts completely and the sauce is smooth.
- Thicken Sauce (Optional): Continue simmering the sauce until it reduces and thickens naturally (about 5-10 minutes). Alternatively, for a quicker thickening method, whisk the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering sauce until it reaches your desired consistency.
- Finish: Return the chicken to the pan with the sauce and heat through gently. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish with fresh thyme sprigs, if desired. Serve immediately, often over pasta, rice, or mashed potatoes.
Notes
- Pounding Chicken: Pounding the chicken ensures even cooking and creates tender cutlets.
- Mushrooms: Cremini or white button mushrooms work well. Slice them uniformly.
- Asiago Cheese: Asiago is a sharp, flavorful cheese. Start with the lower amount (⅓ cup) and add more to taste if you like a stronger cheese flavor. Freshly shredded melts best.
- White Wine: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. You can substitute chicken broth if you prefer not to use alcohol, but the flavor will be different.
- Thickening Sauce: Reducing the sauce naturally concentrates the flavor. Using a cornstarch slurry is faster but may slightly dilute the flavor.
- Serving Suggestions: This dish is excellent served over egg noodles, fettuccine, rice, or mashed potatoes. A side of steamed green beans or asparagus pairs nicely.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
