Mushroom Asiago Chicken (Print Version)

Golden seared chicken in rich creamy Asiago mushroom sauce

# What You Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Seasoning & Coating

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ cup all-purpose flour (or gluten-free flour)

→ Fats

05 - 2 tablespoons olive oil
06 - 2 tablespoons 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 & Garnish

13 - ¾ cup freshly grated Asiago cheese
14 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Dredge each piece 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 butter foams. Add chicken breasts and sear for 4 to 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 to 5 minutes, stirring occasionally, until they release moisture and begin to brown. Stir in shallot and garlic; cook for 1 minute until fragrant.
04 - Pour in white wine and scrape up any browned bits from the bottom of the skillet 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. Let simmer for 2 to 3 minutes until sauce thickens enough to coat the back of a spoon.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2 to 3 minutes until heated through. Sprinkle with chopped parsley and serve immediately with additional garnish if desired.

# Expert Advice:

01 -
  • The Asiago creates this incredibly velvety sauce that clings to every bite
  • Its fancy enough for dinner guests but ready in under an hour
02 -
  • Do not let your cream boil furiously or it might separate and ruin that silky texture
  • Asiago has a stronger flavor than Parmesan, so a little goes a long way
03 -
  • Start your mushrooms in a cold pan and gradually increase heat to draw out more moisture
  • Grate your Asiago while the chicken sears so you are not scrambling later

Go Back