Mushroom Asiago Chicken (Printable)

Tender chicken in a rich, creamy mushroom and Asiago cheese sauce. Perfect for comforting family dinners.

# What You 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 & Garnish

13 - ¾ cup freshly grated Asiago cheese
14 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper. Dredge each breast lightly in flour, shaking off excess coating.
02 - Heat olive oil and 1 tbsp 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 tbsp butter to the skillet. Add sliced mushrooms and sauté for 4 to 5 minutes, stirring occasionally, until they release moisture and begin to brown. Add shallot and garlic; cook 1 minute until fragrant.
04 - Pour in white wine and scrape up browned bits from the bottom of the skillet 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. Simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Return chicken breasts and accumulated juices to the skillet. Spoon sauce and mushrooms over the chicken. Simmer gently for 2 to 3 minutes until heated through. Sprinkle with chopped parsley and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Asiago brings this nutty depth that makes regular chicken feel extraordinary
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Don't crowd the pan when searing or the chicken will steam instead of getting that gorgeous crust
  • The sauce thickens as it stands off the heat, so remove it slightly earlier than you think is perfect
  • Asiago can vary in saltiness, taste your sauce before adding any additional salt
03 -
  • Pound your chicken to even thickness so all pieces finish cooking at the same time
  • Grate your own cheese instead of buying pre-grated for better melting and flavor

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