Mushroom Asiago Chicken (Print Version)

Tender chicken in a rich, creamy Asiago mushroom sauce that's ready in under an hour.

# 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

13 - ¾ cup freshly grated Asiago cheese

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley

# Preparation 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 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until they release moisture and develop golden brown edges. Add shallot and garlic; cook 1 additional minute until fragrant.
04 - Pour white wine into the skillet, scraping up browned bits from the bottom 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 and velvety. Simmer for 2-3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts and accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2-3 minutes until everything is heated through. Sprinkle with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Asiago adds a nutty richness that regular Parmesan just cant match
  • Everything happens in one skillet so cleanup is practically nonexistent
02 -
  • Dont rush the initial sear because that golden crust is where so much of the flavor lives
  • Let your sauce simmer gently after adding cream or it might separate and look grainy
  • Asiago has a stronger flavor than Parmesan so taste before adding extra salt at the end
03 -
  • Use a microplane to grate your Asiago finely so it melts into the sauce almost instantly
  • If your sauce seems too thick add chicken broth one tablespoon at a time until it coats a spoon

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