Mushroom Asiago Chicken (Print)
Golden pan-seared chicken in a velvety mushroom and Asiago cream sauce, ready in under an hour.
# What You Need:
→ Proteins
01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)
→ Seasoning & Coating
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ cup all-purpose flour (or gluten-free flour blend)
→ Fats
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter, divided
→ Vegetables & Aromatics
07 - 8 ounces 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 tablespoons chopped fresh parsley, plus extra for garnish
# How to Make:
01 - Pat chicken breasts completely dry with paper towels. Season both sides generously with kosher salt and black pepper. Lightly dredge each piece in flour, shaking thoroughly to remove excess coating.
02 - Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, tent loosely with foil.
03 - Add remaining 1 tablespoon butter to same skillet. Add sliced mushrooms and sauté 4-5 minutes, stirring occasionally, until moisture releases and edges brown. Add shallot and garlic; cook 1 minute until fragrant.
04 - Pour white wine into skillet, scraping bottom with wooden spoon to release browned bits. Simmer 2 minutes until wine reduces slightly. Add chicken broth and bring to gentle simmer.
05 - Stir heavy cream and grated Asiago cheese into simmering liquid. Whisk continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer 2-3 minutes until sauce thickens enough to coat spoon.
06 - Return chicken breasts and accumulated juices to skillet. Spoon sauce and mushrooms generously over chicken. Simmer gently 2-3 minutes until chicken is heated through. Garnish with fresh parsley and additional Asiago cheese.
# Expert Advice:
01 -
- The creamy Asiago sauce creates this velvety richness that makes restaurant quality food feel achievable at home
- One skillet means less cleanup and more time enjoying dinner with people you love
02 -
- Do not crowd the pan when searing the chicken or it will steam instead of develop that beautiful golden crust
- Let the sauce simmer for a few minutes after adding the cheese so it has time to thicken slightly
03 -
- Grate the Asiago yourself instead of buying pre grated because it melts so much better
- Room temperature chicken sears more evenly than cold straight from the fridge