A cozy, speedy skillet meal that feels restaurant-worthy — but ready in about 30 minutes. This Mushroom Asiago Chicken delivers tender, pan-seared chicken bathed in a silky asiago cream sauce with caramelized mushrooms and bright herbs. It’s the kind of dish you’ll pin, cook, and make again.
This recipe is perfect for busy weeknights and relaxed weekend dinners alike, and it pairs well with simple sides or a crisp salad. If you’re hunting for more weeknight dinner ideas, add this one to your regular rotation.
Why You’ll Love This Mushroom Asiago Chicken :
- Rich, savory asiago cream sauce that tastes indulgent but is quick to make.
- Ready in about 30 minutes — ideal for busy weeknights.
- One-skillet cooking keeps cleanup easy and flavor concentrated.
- Family-friendly comfort food that also works for guests.
- Great for meal prep — reheat gently for lunches or weeknight dinners.
Ingredients Needed :
Protein
- 1 1/2 pounds boneless, skinless chicken breasts
Vegetables
- 2 cups mushrooms, sliced or halved
- 3 cloves garlic, minced
Spices & Dry
- 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
Fats & Liquids
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 cups dry white wine
- 1/2 cup heavy cream
Cheese & Garnish
- 1/2 cup shredded asiago cheese
- Fresh parsley for garnish
Step-by-Step Instructions :
- Start by mixing the flour, salt, and pepper in a shallow dish. Pound the chicken breasts to an even thickness, if needed, to ensure even cooking. Dredge the chicken in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the dredged chicken and cook for 5 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
- Add the remaining olive oil to the same skillet. Toss in the mushrooms and garlic, sautéing for 3-5 minutes until the mushrooms begin to brown and release their earthy, fragrant juices.
- Pour the white wine into the skillet, scraping up all the flavorful browned bits from the bottom of the pan. Add the fresh thyme sprigs, gently bruising them to release their aroma.
- Return the chicken to the skillet, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, until the chicken is cooked through.
- Remove the chicken from the pan and set it aside. Add the heavy cream to the skillet and heat through. Stir in the shredded asiago cheese. Cook over low heat, stirring constantly, until the cheese has melted and the sauce has thickened.
- Continue cooking the sauce until it has reduced by about half and reached a rich, creamy consistency. Return the chicken to the pan and heat through for 1-2 minutes, allowing the flavors to meld. Garnish with fresh thyme and parsley, then serve the Mushroom Asiago Chicken over your choice of pasta, rice, or mashed potatoes.
Serving Suggestions Mushroom Asiago Chicken
- Serve over buttered egg noodles, mashed potatoes, or a bed of steamed rice to soak up the sauce.
- Add a simple green salad with lemon vinaigrette for brightness.
- For a complete dinner party pairing, serve alongside roasted asparagus and a fun cocktail like the Cherry Bomb Drink to balance the savory richness.
Tips for Success Mushroom Asiago Chicken
- Pound chicken to uniform thickness so both pieces finish cooking at the same time.
- Don’t overcrowd the pan when browning; work in batches if needed for a deep golden crust.
- Use a dry white wine you’d enjoy drinking — it shapes the sauce flavor.
- Stir the cheese in off direct high heat to prevent graininess in the sauce.
- Saved leftovers can be repurposed: shred any extra chicken for a quick chicken philly cheesesteak or toss into salads.
variation (if any)
- Gluten-free: use a gluten-free flour blend for dredging and a gluten-free stock if substituting liquids.
- Dairy-light: swap heavy cream for half-and-half (sauce will be slightly thinner) and use half the cheese.
- Mushroom swap: wild mushrooms or cremini add deeper flavor; try mixed mushrooms for more complexity.
- Protein swap: boneless skinless thighs work well for a juicier result — adjust simmer time until cooked through.
FAQs
Q: Can I make Mushroom Asiago Chicken ahead of time?
A: Yes — cook through, cool, and refrigerate up to 3 days. Reheat gently on low to avoid breaking the sauce; add a splash of cream or stock if the sauce thickens too much.
Q: What can I use instead of asiago cheese?
A: Parmesan or Pecorino Romano are good substitutes; asiago gives a slightly sharper, nuttier flavor.
Q: Can I skip the wine?
A: Yes. Replace the wine with low-sodium chicken broth and a splash of lemon juice for brightness.
Q: How do I know the chicken is cooked through?
A: Use an instant-read thermometer — 165°F at the thickest part means it’s done. If you don’t have one, cut into the thickest piece to check for no pink and clear juices.
Q: Is this freezer-friendly?
A: The sauce may separate after freezing and reheating. It’s better to freeze cooked chicken separately and make a fresh sauce, or freeze in a gravy-safe container and re-emulsify with a little cream when reheating.
Mushroom Asiago Chicken
Ingredients
Method
- Mix the flour, salt, and pepper in a shallow dish. Pound the chicken breasts to an even thickness if needed.
- Dredge the chicken in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- Add the dredged chicken and cook for 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Add the remaining olive oil to the same skillet. Toss in the mushrooms and garlic, sautéing for 3-5 minutes until the mushrooms begin to brown.
- Pour in the white wine and scrape up all the flavorful browned bits from the bottom of the pan.
- Add the fresh thyme sprigs, bruising them to release their aroma.
- Return the chicken to the skillet, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until cooked through.
- Remove the chicken from the pan and add the heavy cream. Stir in the shredded asiago cheese and cook on low heat until melted and the sauce has thickened.
- Continue cooking until the sauce reduces by half and reaches a creamy consistency.
- Return the chicken to the pan for 1-2 minutes to heat through, garnish with fresh herbs, and serve.
