Mushroom Asiago Chicken (Printable)

Tender chicken breasts smothered in a velvety mushroom and Asiago cream sauce

# 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 (or gluten-free 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)

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. 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 shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 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 coloration. Add minced shallot and garlic; sauté 1 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, whisking continuously until cheese melts completely and sauce becomes smooth and velvety. Let simmer for 2–3 minutes until sauce coats 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 heated through. Sprinkle with chopped parsley and serve immediately, garnished with additional Asiago if desired.

# Expert Tips:

01 -
  • This sauce comes together in minutes but tastes like it simmered all afternoon
  • The combination of nutty Asiago and earthy mushrooms creates restaurant quality depth
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • Pound your chicken breasts to even thickness before cooking or they will cook unevenly
  • Pre shredded cheese contains anti caking agents that prevent smooth melting
  • The sauce will thicken as it stands off the heat, so do not over reduce
03 -
  • Warm your cream slightly before adding it to prevent the sauce from breaking
  • Grate your Asiago on the finest holes of your box grater for the smoothest texture

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