Creamy Mushroom Asiago Chicken

This rich and comforting Mushroom Asiago Chicken has become my signature dish for dinner parties. The tender chicken breast is smothered in a luxurious white wine cream sauce, with earthy mushrooms and the distinctive tang of Asiago cheese creating layers of flavor that never fail to impress.

I first made this recipe when my in laws visited for the holidays and everyone requested the recipe before they even finished their plates. Now it's become our family tradition whenever we have something to celebrate.

Ingredients

• Boneless skinless chicken breast: flattened to even thickness for quick and uniform cooking
• Mushrooms: providing earthy depth and meaty texture choose cremini for extra flavor
• Fresh garlic: minced finely adds aromatic pungency that balances the rich sauce
• Fresh thyme sprigs: offering bright herbal notes that cut through the richness
• Dry white wine: Sauvignon Blanc or Pinot Grigio works perfectly to create a complex sauce base
• Seasoned flour: helps create a beautiful golden crust on the chicken and thickens the sauce
• Butter and olive oil: combination provides perfect browning without burning
• Heavy cream: creates silky luxurious texture in the sauce
• Asiago cheese: brings nutty sharp flavor that makes this dish memorable
• Salt and pepper: for seasoning to your personal taste

Step-by-Step Instructions

Prepare the Chicken:

Pound chicken breasts between waxed paper until they reach an even quarter inch thickness ensuring quick and even cooking. Cut into serving sized pieces about 2 to 3 per breast depending on size. This creates perfect portions and helps the chicken cook more quickly and evenly.

Create the Crust:

Heat butter with one tablespoon of olive oil in a deep heavy skillet over medium heat until bubbling but not smoking. Dredge chicken pieces in seasoned flour ensuring an even light coating. Place chicken in the hot pan without overcrowding and sauté until golden brown on each side approximately 5 minutes per side. The flour coating will create a beautiful crust that seals in moisture. Remove chicken and set aside.

Develop the Mushroom Base:

Add the remaining olive oil to the same skillet maintaining all those flavorful browned bits. Add mushrooms and garlic sautéing until the mushrooms develop a golden brown color about 4 to 5 minutes. This caramelization process is crucial for developing deep mushroom flavor. Stir occasionally but not constantly to allow proper browning.

Create the Sauce Foundation:

Pour white wine into the hot pan with mushrooms and immediately scrape up all the browned bits from the bottom of the pan. These concentrated flavor bits will enrich your sauce tremendously. Bruise the fresh thyme by twisting between your fingers to release the essential oils and add to the pan. This technique maximizes the herb flavor without chopping.

Tenderize and Infuse:

Return the chicken to the pan nestling pieces into the mushroom wine mixture. Bring to a gentle boil then immediately reduce heat cover and simmer for 15 to 20 minutes. During this time the chicken will become incredibly tender while absorbing the flavors of wine thyme and mushrooms.

Finish the Sauce:

Remove chicken to a clean plate. Add heavy cream to the mushroom mixture and warm through over medium low heat. Sprinkle in the Asiago cheese and stir constantly until completely melted. Reduce sauce by half over low heat until it reaches a silky consistency that will coat the back of a spoon about 5 to 7 minutes. This reduction concentrates flavors and creates the perfect sauce consistency.

Reunite and Serve:

Return chicken to the sauce gently turning to coat each piece thoroughly. Allow to heat through for about 2 minutes. Transfer to serving plates garnish with fresh thyme sprigs and serve immediately preferably over pasta.

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You Must Know

This recipe reminds me of my grandmother who taught me the importance of deglazing a pan to capture all the concentrated flavors. She would always say "the magic is in the brown bits" and this dish proves her wisdom with every bite.

Make Ahead and Storage

This Mushroom Asiago Chicken keeps beautifully in the refrigerator for up to three days. Store it in an airtight container with the sauce separately if possible. When reheating gently warm the chicken in the sauce over low heat adding a splash of cream if needed to refresh the consistency. The flavors actually develop further after a day making this an excellent meal prep option. I often make a double batch specifically to enjoy leftovers.

Perfect Pairings

This creamy chicken dish calls for a starchy side to capture that magnificent sauce. Wide egg noodles are my first choice followed closely by creamy polenta or roasted garlic mashed potatoes. For vegetables consider roasted asparagus steamed broccolini or a simple arugula salad with lemon vinaigrette to cut through the richness. The same dry white wine used in cooking makes an excellent pairing for serving.

Ingredient Substitutions

No Asiago on hand? Substitute with aged Parmesan Romano or even Gruyère for different but equally delicious results. Chicken thighs work beautifully in place of breast meat offering even more flavor and forgiveness in cooking time. Vegetarians can replace chicken with portobello mushroom caps or firm tofu slices. For a dairy free version coconut cream can replace heavy cream and nutritional yeast can provide a cheesy flavor profile.

Pro Tips

Recipe FAQs

→ Can I substitute the white wine in this dish?

Yes, you can substitute the white wine with chicken broth for an alcohol-free version. Add 1-2 tablespoons of lemon juice to provide some acidity that would normally come from the wine.

→ What type of mushrooms work best for this dish?

While the recipe doesn't specify, cremini (baby bella) mushrooms provide excellent flavor. Button mushrooms work well too, or try a mixture of wild mushrooms like shiitake and oyster for more complex flavors.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time. Cook as directed, then refrigerate. When ready to serve, gently reheat on the stovetop over low heat, adding a splash of cream if the sauce has thickened too much.

→ What can I serve with Mushroom Asiago Chicken?

This dish pairs beautifully with pasta as suggested in the recipe. It also works well with crusty bread, roasted potatoes, steamed vegetables, or a fresh green salad to complete the meal.

→ Can I use a different cheese if I don't have asiago?

If asiago isn't available, you can substitute with Parmesan, Pecorino Romano, or Gruyère. Each will provide a different flavor profile but will work well in the creamy sauce.

→ How do I know when the chicken is done cooking?

The chicken should reach an internal temperature of 165°F (74°C). Since the pieces are pounded thin, they cook relatively quickly. The total cooking time of 5 minutes per side for the initial sauté plus 15-20 minutes of simmering should be sufficient.