Mushroom Asiago Chicken

The first time I made this Mushroom Asiago Chicken, my husband actually put his fork down between bites. That never happens. He kept saying Whats IN this sauce and I just kept smiling because the secret is really just patience and good cheese. Now its the dish I make when I want to feel like I plated something from a restaurant but still want to be in my pajamas by 8pm.

Last winter my sister came over after a terrible day at work and I literally threw this together while she vented on my couch. By the time the sauce was bubbling, she had stopped mid sentence because the smell had drifted into the living room. We ate standing at the counter because neither of us wanted to wait to set the table properly.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same pace
• 1 tsp kosher salt and ½ tsp black pepper: Season generously because the flour coating needs flavor too
• ½ cup all purpose flour: This creates that golden crust and helps thicken your sauce later
• 2 tbsp olive oil and 2 tbsp unsalted butter: Use oil for high heat searing and butter for flavor
• 8 oz cremini or white mushrooms sliced: Cremini have more flavor but regular mushrooms work perfectly
• 3 garlic cloves minced and 1 small shallot chopped: The shallot adds sweetness that balances the cream
• ½ cup dry white wine: Something drinkable because it really does affect the final taste
• 1 cup low sodium chicken broth: Low sodium is crucial since the cheese and salt add plenty already
• ½ cup heavy cream: Dont substitute this part
• ¾ cup freshly grated Asiago cheese: Freshly grated melts better than pre shredded
• 2 tbsp chopped fresh parsley: Adds brightness and makes everything look intentional

Instructions

Prep and season the chicken:

Pat each breast dry with paper towels then season both sides generously with salt and pepper. Dredge lightly in flour and shake off any excess you dont want a thick coating just a light dusting.

Sear until golden:

Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. Add chicken breasts and sear for 4 to 5 minutes per side until deeply golden and cooked through. Remove to a plate and cover loosely with foil.

Cook the mushrooms:

Add remaining butter to the skillet then toss in mushrooms. Sauté for 4 to 5 minutes until they release their moisture and start to brown. Add shallot and garlic and cook just 1 minute until fragrant.

Build the sauce base:

Pour in white wine and scrape up all those browned bits from the bottom of the pan. Let it simmer for 2 minutes then add chicken broth and bring to a gentle bubble.

Finish with cream and cheese:

Stir in heavy cream and Asiago cheese whisking until everything melts into a smooth velvety sauce. Let it simmer 2 to 3 minutes until it thickens slightly and coats a spoon.

Bring it together:

Return chicken breasts and any accumulated juices back to the skillet. Spoon that sauce and mushrooms all over the chicken and let everything warm through for 2 to 3 minutes.

Garnish and serve:

Sprinkle chopped parsley over the top and add extra grated Asiago if you want to be fancy. Serve immediately while the sauce is still silky and hot.

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This became our anniversary dinner tradition after I made it on year three completely by accident. We were supposed to go out but it was raining and I had all the ingredients. Now we stay in every year and I make this exact recipe.

Choosing The Right Asiago

Ive learned that aged Asiago is too sharp for this sauce while fresh Asiago melts perfectly. Ask at the cheese counter if youre unsure and they will point you toward the younger wedge. Trust me on this one.

Make It Ahead

You can season and flour the chicken in the morning and keep it on a plate in the fridge. The sauce also reheats beautifully so if you want to make it the day before just add a splash of cream when warming it up.

What To Serve With It

Mashed potatoes are classic but garlic roasted broccoli cuts through the richness beautifully. Sometimes I just do a simple green salad with lemon vinaigrette and call it dinner.

• Crusty bread is mandatory for sauce dipping
• A crisp white wine balances the cream
• Keep extra Parmesan on hand for the table

Save

This is the recipe that taught me comfort food can still feel elegant and special. Hope it finds a regular spot in your dinner rotation too.

Recipe Questions & Answers

→ Can I use a different type of cheese instead of Asiago?

Yes, grated Parmesan works beautifully as a milder alternative. For a bolder flavor, try aged Gouda or a sharp Pecorino Romano. The key is using a hard cheese that melts smoothly into the cream-based sauce.

→ How do I know when the chicken is cooked through?

Insert an instant-read thermometer into the thickest part of the breast—it should register 165°F (74°C). Alternatively, cut into the center to verify the meat is opaque throughout and juices run clear, not pink.

→ Can I make this dish ahead of time?

The sauce reheats wonderfully, though the chicken is best served fresh. Prepare the sauce up to 2 days ahead, storing it refrigerated. Reheat gently while searing the chicken fresh, then combine just before serving to maintain optimal texture.

→ What sides pair well with this dish?

Creamy mashed potatoes, buttered egg noodles, or garlic roasted potatoes soak up the luscious sauce beautifully. For lighter options, serve alongside steamed green beans, roasted asparagus, or a crisp arugula salad with lemon vinaigrette.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs offer even more flavor and moisture. Adjust cooking time to 5-6 minutes per side over medium heat, ensuring the internal temperature reaches 165°F. Thighs also tolerate slightly longer simmering in the sauce without drying out.

→ Is there a non-alcoholic substitute for the white wine?

Simply replace the wine with additional chicken broth. For a touch of acidity that wine provides, add a teaspoon of white wine vinegar or lemon juice along with the extra broth. This maintains the sauce's balance without alcohol.