Mushroom Asiago Chicken (Printable)

Tender chicken in a creamy mushroom and Asiago cheese sauce, ready in 45 minutes for a comforting dinner.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Seasoning & Coating

02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ 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 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream

→ Cheese

13 - ¾ cup freshly grated Asiago cheese

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley, plus more for garnish

# Directions:

01 - Pat the chicken breasts dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper. Dredge each breast lightly in flour, shaking off any 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 to 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 skillet. Add sliced mushrooms and sauté for 4 to 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 any browned bits from the bottom with a wooden spoon. Let simmer for 2 minutes until slightly reduced, then add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese, whisking continuously until the cheese melts completely and the sauce becomes smooth and velvety. Let simmer for 2 to 3 minutes until slightly thickened.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2 to 3 minutes until heated through. Sprinkle with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered all day
  • Asiago adds this nutty sharpness that makes you forget youre just cooking chicken on a Tuesday
02 -
  • Dont rush the mushroom step
  • Let the sauce reduce slightly before serving
03 -
  • Pound the chicken to even thickness before cooking
  • Grate your own cheese instead of buying pre shredded

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