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Mushroom Asiago Chicken Recipe

Mushroom Asiago Chicken Recipe
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★★★★★

5.3 from 13 reviews

Mushroom Asiago Chicken is a rich and flavorful dish featuring tender chicken breasts sautéed with mushrooms, garlic, and fresh thyme, simmered in a dry white wine sauce, and finished with a creamy asiago cheese sauce. This elegant yet easy-to-make recipe is perfect for serving over pasta or your favorite side dishes.

Ingredients

Scale

Chicken

  • 1 lb boneless skinless chicken breast (about 2 large)
  • 1/2 cup seasoned flour
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 tbs butter
  • 2 tbs olive oil (divided into 1 tbs + 1 tbs)

Mushrooms and Sauce

  • 2 cups mushrooms (cut in half)
  • 1 clove garlic (minced)
  • 3 sprigs fresh thyme
  • 1 1/2 cups dry white wine
  • 1/2 cup heavy cream
  • 1/3 cup shredded asiago cheese

Optional Seasonings and Thickener

  • 1/2 cup all-purpose flour (for dredging, if seasoning flour is not used)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water (optional, for thickening sauce)

Instructions

  1. Prepare the chicken: Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until the meat is uniform in thickness, about 1/4-inch thick. Cut into serving-sized pieces (2 or 3 pieces per breast) to ensure even cooking.
  2. Heat the fat: In a deep, heavy skillet or sauté pan, heat 2 tablespoons of butter together with 1 tablespoon of olive oil over medium heat until hot and melted, ready for sautéing the chicken.
  3. Dredge and sauté chicken: Dredge the chicken pieces in the seasoned flour mixture, coating them evenly. Place chicken in the hot butter and oil mixture and sauté until golden brown on each side, about 5 minutes per side. Once cooked, remove the chicken from the pan and set aside.
  4. Sauté mushrooms and garlic: Add the remaining 1 tablespoon of olive oil to the hot skillet. Sauté the mushrooms and minced garlic until the mushrooms begin to brown, releasing their flavors into the pan.
  5. Deglaze and add thyme: Pour the dry white wine into the skillet to deglaze, scraping up all the browned bits at the bottom of the pan. Bruise the fresh thyme sprigs by twisting them between your fingers or gently hitting them with the dull side of a knife to release their aroma. Add the thyme to the wine and mushroom mixture.
  6. Simmer chicken: Return the chicken pieces back to the pan. Bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer for 15-20 minutes, allowing the chicken to absorb the wine and mushroom flavors.
  7. Prepare the cheese sauce: Remove the chicken from the pan and set aside. Add the heavy cream to the pan and heat through over low heat. Stir in the shredded asiago cheese gradually. For a strong cheesy flavor, use the full 1/3 cup; adjust to taste.
  8. Reduce sauce: Cook, stirring constantly over low heat, until the cheese has melted and the sauce has reduced by about half, thickening naturally. If you prefer, skip the reduction and thicken the sauce with about 1 tablespoon of instant flour or cornstarch mixed with 2 tablespoons of water for a quicker finish, though the reduction method offers a richer taste.
  9. Combine and heat through: Return the chicken to the pan with the creamy sauce and heat through until hot and well coated.
  10. Garnish and serve: Garnish the finished dish with fresh thyme sprigs. Serve the Mushroom Asiago Chicken over pasta or your favorite side dish for a delicious, elegant meal.

Notes

  • You can use either seasoned flour or dredge with all-purpose flour mixed with salt and pepper for the chicken coating.
  • When bruising thyme, this helps release essential oils to enhance flavor.
  • Asiago cheese is quite strong; adjust the quantity based on your preference for cheesiness.
  • For a thicker sauce without reduction, use the optional corn starch or instant flour slurry mentioned in the instructions.
  • Serve over pasta, rice, or creamy polenta for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to avoid curdling the cream.

Nutrition

Keywords: Mushroom Asiago Chicken, Creamy Chicken, White Wine Chicken, Asiago Cheese Recipe, Mushroom Chicken, Easy Dinner Recipes

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