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Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe
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★★★★★

4.8 from 18 reviews

Mushroom Asiago Chicken is a flavorful dish featuring tender chicken breasts sauteed to golden perfection, simmered with mushrooms, garlic, and fresh thyme in a rich white wine and asiago cheese cream sauce. This elegant yet approachable recipe is perfect for a comforting dinner, served best over pasta to soak up the delicious sauce.

Ingredients

Scale

Chicken and Sauce

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 sprigs thyme
  • 1 1/2 cups dry white wine
  • 1/2 cup seasoned flour (see below)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/3 cup shredded asiago cheese
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste

Seasoned Flour

  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Prepare the chicken: Pound chicken breasts between two sheets of waxed paper or plastic wrap with a meat mallet until about 1/4-inch thick and uniform in thickness. Cut into serving-sized pieces (2 or 3 pieces per breast).
  2. Sear the chicken: Heat 1 tablespoon of olive oil with butter in a deep, heavy skillet over medium heat. Dredge chicken pieces in seasoned flour, then add them to the hot skillet. Sauté chicken until golden on each side, approximately 5 minutes per side. Remove the chicken from the pan and set aside.
  3. Sauté mushrooms and garlic: Add the remaining 1 tablespoon olive oil to the skillet. Sauté mushrooms and minced garlic until the mushrooms begin to brown, stirring occasionally.
  4. Deglaze the pan: Pour the dry white wine into the skillet, scraping up all browned bits from the bottom to incorporate their flavor into the sauce. Bruise the fresh thyme sprigs by twisting them or lightly hitting with the dull side of a knife, then add to the skillet.
  5. Simmer the chicken: Return the chicken pieces to the pan with the mushroom and wine mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes to cook chicken through and meld flavors.
  6. Make the asiago cream sauce: Remove chicken from the pan. Stir in the heavy cream and heat through. Add shredded asiago cheese (use between 1/4 to 1/2 cup depending on your preference for cheese intensity). Cook over low heat, stirring constantly, until the cheese melts and the sauce reduces by about half. To skip reducing, thicken the sauce with 1 tablespoon instant flour or cornstarch mixed with 2 tablespoons water.
  7. Finish the dish: Return the chicken to the sauce and heat through gently. Adjust seasoning with salt and pepper as needed.
  8. Garnish and serve: Garnish with fresh thyme sprigs. Serve the Mushroom Asiago Chicken over pasta or your choice of sides to enjoy the rich sauce.

Notes

  • Pounding the chicken ensures even cooking and tenderness.
  • Asiago cheese is strong in flavor; adjust quantity according to taste preference.
  • Reducing the sauce slowly over low heat enhances its depth of flavor but may be skipped by using a thickening agent.
  • This dish pairs wonderfully with pasta but can also be served alongside rice or roasted vegetables.
  • Use dry white wine for deglazing; avoid sweet or cooking wines for best flavor.
  • Fresh thyme is preferred for garnish and cooking, but dried thyme can be substituted in a pinch.

Nutrition

Keywords: mushroom chicken, asiago chicken, creamy chicken recipe, chicken with mushroom sauce, Italian chicken dish, easy dinner recipe

Find it online: https://hannahdelgado.com/mushroom-asiago-chicken-recipe/