Creamy Mushroom Asiago Chicken in 30 Minutes (Print Version)
Whip up this Creamy Mushroom Asiago Chicken in just 30 minutes! A weeknight favorite, rich with mushrooms and Asiago. Pure comfort, easy recipe.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Ingredients
01 -
1 ½ lbs boneless, skinless chicken breasts (about 3-4 pieces)
02 -
8 oz cremini mushrooms, sliced
→ Flavor Boosters
03 -
2 cloves garlic, minced
04 -
1 small shallot, finely minced
05 -
1 cup chicken broth (low sodium preferred)
06 -
1/4 cup fresh parsley, chopped
→ Creamy Sauce Essentials
07 -
1 cup heavy cream
08 -
1/2 cup grated Asiago cheese
09 -
2 tbsp unsalted butter
10 -
1 tbsp olive oil
→ Seasonings
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get your chicken seasoned with salt and pepper. Heat a large skillet over medium-high heat with a bit of olive oil and butter. Once that butter is melted and sizzling, sear the chicken for about 3-4 minutes per side until it's golden brown and cooked through. I always forget to salt the chicken *before* it goes in the pan, so I'm reminding you now! Remove the chicken to a plate; don't worry if it's not perfectly cooked, it'll finish later. The pan should smell amazing already!
02 -
In that same skillet, add a little more butter if needed. Toss in your sliced mushrooms and cook until they're beautifully browned and tender, about 5-7 minutes. This is where the magic starts to happen! Then, add the minced shallot and garlic, stirring for another minute until fragrant. Oh, that smell, it's just heavenly. Be careful not to burn the garlic here; I've done that, and it makes everything taste bitter. Keep it moving!
03 -
Pour in the chicken broth and bring it to a simmer, scraping up all those delicious browned bits from the bottom of the pan. That's called 'fond,' and it's pure flavor! Let it reduce slightly for a couple of minutes. Then, reduce the heat to low and stir in the heavy cream and a good handful of that grated Asiago cheese. Stir until the cheese is melted and the sauce starts to thicken. It should look lusciously smooth!
04 -
Nestle the seared chicken back into the creamy Asiago sauce. Spoon some of that gorgeous sauce over the chicken to really coat it. Let it gently simmer for another 5-7 minutes, or until the chicken is completely cooked through and the sauce has thickened to your liking. This step allows the chicken to soak up all those incredible flavors. I always give it a little taste test here to adjust salt and pepper. Don't be shy!
05 -
Once the Creamy Mushroom Asiago Chicken is bubbling gently and everything looks perfect, remove the skillet from the heat. Stir in your fresh chopped parsley. This adds a pop of color and a fresh, herbaceous note that cuts through the richness. I sometimes add a final sprinkle of Asiago right before serving, just because I can! It's all about making it look as good as it tastes.
06 -
Dish out your glorious Creamy Mushroom Asiago Chicken! It should be glistening, fragrant, and just begging to be eaten. The sauce will be thick enough to cling to the chicken and mushrooms. I love to serve it immediately, so the cheese is still melty and the sauce is warm and inviting. It's a simple dish, but it feels so special, you know?
# Notes:
01 -
Don't overcrowd the pan when searing the chicken; it steams instead of browns, and you lose that lovely crust.
02 -
Leftovers keep well for 3 days in the fridge; add a splash of broth when reheating if the sauce is too thick.
03 -
Parmesan can substitute for Asiago if you're in a pinch, but the flavor will be a bit sharper.
04 -
A crusty bread for dipping into that amazing sauce is an absolute must!
# Tools You'll Need:
01 -
Large skillet
02 -
cutting board
03 -
sharp knife
04 -
grater
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 42 g
Total Carbohydrate: 30 g
Protein: 35 g