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Mushroom Asiago Chicken

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A creamy and flavorful chicken dish with sautéed mushrooms and Asiago cheese, perfect for a comforting meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter (divided)
  • 1 teaspoon sea salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried Italian seasoning
  • 8 ounces cremini (baby bella) mushrooms (thinly sliced)
  • 1 large shallot (finely minced)
  • 3 cloves garlic (minced)
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup freshly grated Asiago cheese (plus more for garnish)
  • 1/4 cup freshly grated Parmesan cheese (optional)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 pinch red pepper flakes (optional)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Pound the chicken by placing breasts between plastic wrap and pounding to even 3/4 to 1-inch thickness.
  2. Season the chicken with a mix of salt, pepper, garlic powder, onion powder, and Italian seasoning.
  3. Prepare the vegetables by cleaning and slicing mushrooms, mincing shallot and garlic, and grating cheese.
  4. Sear the chicken in a heated skillet with olive oil and butter for 4-6 minutes per side until golden-brown.
  5. Rest the chicken covered loosely with foil for 5-10 minutes.
  6. Sauté the mushrooms in the same skillet until browned and tender.
  7. Add shallots to the skillet, cooking until translucent, then add garlic until fragrant.
  8. Deglaze the pan with chicken broth, scraping up browned bits until liquid reduces by half.
  9. Create the cream sauce by adding heavy cream, thyme, and optional red pepper flakes, then simmer until thickened.
  10. Incorporate the cheeses into the sauce until smooth, adjusting seasoning to taste.
  11. Return the chicken to the skillet, spoon sauce over, and warm through.
  12. Garnish with parsley and extra Asiago, then serve immediately.

Notes

Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 2 months.

Nutrition

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

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