Introduction
Hi there! I am Benjamin Sharif, and if you are looking for a dinner that feels like a five star restaurant meal but comes together in your own home kitchen, you are in the right place. Have you ever wondered why some chicken dishes at high end bistros taste so much more complex than what we make on a Tuesday night? Often, the secret lies in the choice of cheese and the depth of the sauce. Today, we are diving into a recipe that has become a complete staple in my home: Mushroom Asiago Chicken.
I still remember the first time I served this to my wife Emily and the kids. The house was filled with the earthy aroma of sautéed mushrooms and the nutty scent of melting Asiago cheese. It was one of those rare moments where the table went silent because everyone was too busy enjoying their meal. This Mushroom Asiago Chicken is the perfect blend of rustic comfort and sophisticated flavor. It is approachable enough for a weeknight but special enough for a family gathering.
Why You Will Love This Mushroom Asiago Chicken
- Incredible Depth of Flavor: The combination of nutty Asiago cheese and savory mushrooms creates a rich profile that satisfies any comfort food craving.
- One Pan Wonder: Cleanup is a breeze because everything happens in a single skillet, which is a lifesaver for busy parents.
- Quick and Efficient: You can have this gourmet meal on the table in about 30 minutes, making it a easy weeknight dinner victory.
- Kid Approved: Even my kids, Adams and Jana, love the creamy sauce, proved that this dish is a winner for all ages.
- Naturally Low Carb: This recipe is naturally high in protein and low in carbohydrates, fitting easily into many dietary lifestyles.
Ingredients for Mushroom Asiago Chicken
- 2 large chicken breasts, sliced into cutlets or pounded thin
- 8 ounces cremini mushrooms, sliced thin
- 1 cup Asiago cheese, freshly shredded
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
If you cannot find Asiago, a high quality Parmesan or Romano can work as a substitute, but the specific tang of Asiago is what makes this dish truly stand out.
How to Make Mushroom Asiago Chicken
Step by Step Instructions
1. Start by preparing your chicken. Season both sides of the chicken breasts with salt, pepper, and a bit of dried thyme. This ensures the flavor is locked in from the very beginning.
2. Heat the olive oil in a large skillet over medium high heat. Once the oil is shimmering, add the chicken. Sear the chicken for about 5 to 6 minutes per side until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. In the same skillet, melt the butter. Add the sliced mushrooms. Do not crowd the pan; let them sit for a minute to get a nice brown sear before tossing. Sauté until the mushrooms are tender and golden.
4. Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
5. Pour in the chicken broth and use a wooden spoon to scrape up all the delicious brown bits from the bottom of the pan. This is where the magic happens!
6. Stir in the heavy cream and let the mixture come to a gentle simmer. Reduce the heat to medium low.
7. Stir in the shredded Asiago cheese. Keep stirring until the cheese is melted and the sauce has thickened into a velvety consistency. This reminds me of making a caramelized onion and mushroom chicken where the sauce is the star of the show.
8. Place the chicken back into the skillet, spooning the creamy mushroom sauce over the top. Let it simmer for another 2 to 3 minutes to ensure the chicken is heated through and coated in flavor.
Pro Tips and Variations
To get the best results with your Mushroom Asiago Chicken, I highly recommend using freshly grated cheese. Pre shredded cheese in bags often contains anti caking agents that prevent the sauce from becoming perfectly smooth. Another tip is to use a cast iron skillet if you have one; it provides a superior sear on the chicken that locks in the juices.
For variations, if you want a bit of a kick, try adding a pinch of red pepper flakes to the sauce. If you are looking for an even richer experience, you might enjoy comparing this to a easy creamy chicken marsala recipe. For a gluten free version, ensure your chicken broth is certified gluten free. You can also swap the heavy cream for half and half if you want to save a few calories, though the sauce will be slightly thinner.
Serving Suggestions
When it comes to pairing this Mushroom Asiago Chicken, the possibilities are endless. I personally love serving this over a bed of pasta to soak up every drop of that golden sauce. It also pairs beautifully with a garlic herb chicken creamy mash or roasted potatoes. For a lighter option, a simple green salad or steamed asparagus works wonders to balance the richness of the cheese.
If you are feeling adventurous, you can take inspiration from this original recipe which highlights how versatile this flavor profile can be. Another great recommendation is to check out this simple food guide for more quick meal ideas.
Storage and Reheating for Mushroom Asiago Chicken
If you have leftovers, you are in luck! This dish tastes even better the next day as the flavors continue to meld. Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, I suggest doing so on the stovetop over low heat. Add a splash of water or milk to loosen the sauce, as the cheese will thicken it significantly while cold. Avoid the microwave if possible to keep the chicken tender.
FAQ about Mushroom Asiago Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are very forgiving and will stay incredibly juicy in this heavy cream sauce. Just adjust the cooking time slightly as thighs take a bit longer to cook through than breasts.
Is Asiago cheese very strong?
Asiago has a wonderful balance. It is more pungent than mozzarella but milder than a sharp cheddar. It melts beautifully and provides a sophisticated tang that elevates the whole dish.
Can I add spinach to this recipe?
Yes! Adding a handful of fresh baby spinach at the very end of the simmering process is a great way to add color and nutrients. It wilts quickly and tastes fantastic with the mushrooms.
Final Thoughts on Mushroom Asiago Chicken
Cooking is about more than just fuel; it is about those smiles around the dinner table. This Mushroom Asiago Chicken is a testament to how simple ingredients, when treated with care, can create a memorable experience. I hope this recipe becomes a new favorite in your household just as it has in mine. If you enjoyed this journey through the kitchen, please save this recipe on Pinterest, leave a comment below with your results, and subscribe to our newsletter for more home cooked inspiration. Grab your apron and let us get cooking!
Mushroom Asiago Chicken
Ingredients
Equipment
Method
- Season both sides of the chicken breasts with salt, pepper, and a bit of dried thyme.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken. Sear the chicken for about 5 to 6 minutes per side until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the butter. Add the sliced mushrooms. Do not crowd the pan; let them sit for a minute to get a nice brown sear before tossing. Sauté until the mushrooms are tender and golden.
- Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Pour in the chicken broth and use a wooden spoon to scrape up all the delicious brown bits from the bottom of the pan.
- Stir in the heavy cream and let the mixture come to a gentle simmer. Reduce the heat to medium low. Stir in the shredded Asiago cheese. Keep stirring until the cheese is melted and the sauce has thickened into a velvety consistency.
- Place the chicken back into the skillet, spooning the creamy mushroom sauce over the top. Let it simmer for another 2 to 3 minutes to ensure the chicken is heated through and coated in flavor.