Name: Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 pieces Boneless Skinless Chicken Breasts (or substitute with chicken thighs for more flavor); 1 cup Seasoned Flour (all-purpose flour blended with salt and pepper); 8 ounces Mushrooms (fresh white or cremini, sliced); 4 cloves Garlic (minced); 2 sprigs Thyme (fresh, bruised; substitute with ½ tsp dried thyme if needed); 1/2 cup Dry White Wine (or chicken stock as substitute); 2 tablespoons Butter (for sautéing chicken and vegetables); 2 tablespoons Olive Oil (divided; for sautéing chicken and vegetables); 1 cup Heavy Cream (can substitute with half-and-half or evaporated milk); 1 cup Asiago Cheese (grated); Salt (to taste); Pepper (to taste)

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Introduction

This Irresistibly Creamy Mushroom Asiago Chicken is a flavorful and comforting dish ready in just 30 minutes. Tender chicken breasts are cooked in a rich Asiago cheese sauce with sautéed mushrooms and a hint of fresh thyme. Perfect for a quick weeknight dinner that feels special.

The dish shows a close-up of golden-brown pieces of chicken covered with a creamy mushroom sauce. The chicken pieces have a slightly crispy texture on the outside. The sauce is light brown with sliced mushrooms scattered on top, giving a smooth and creamy look. Small green sprigs of thyme are placed on the center, adding a fresh touch to the dish. It is served on a white plate set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless skinless chicken breasts (substitute with chicken thighs for more flavor)
1 cup seasoned flour (a blend of all-purpose flour, salt, and pepper)
8 ounces mushrooms (fresh white or cremini mushrooms work best)
4 cloves garlic (minced)
2 sprigs thyme (substitute with ½ tsp dried thyme if needed)
½ cup dry white wine (chicken stock can be used as a substitute)
2 tablespoons butter (for sautéing chicken and vegetables)
1 tablespoon olive oil (for sautéing chicken and vegetables)
1 cup heavy cream (half-and-half or evaporated milk can be alternatives)
1 cup Asiago cheese (grated)
Salt, to taste
Pepper, to taste

Instructions

Prepare Chicken: Pound the chicken breasts to an even thickness of about 1/4 inch. Cut each breast into serving-sized pieces.
Sauté Chicken: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Dredge the chicken pieces in seasoned flour, then sauté until golden brown, about 5 minutes per side. Remove from skillet and set aside.
Cook Vegetables: In the same skillet, add 1 tablespoon olive oil. Sauté mushrooms and minced garlic until browned, about 3-4 minutes.
Deglaze Pan: Pour in ½ cup dry white wine, scraping any browned bits from the bottom of the skillet.
Add Herbs: Add bruised sprigs of fresh thyme and stir gently to combine.
Simmer Chicken: Return chicken to the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
Make Sauce: Remove chicken from the skillet. Stir in 1 cup heavy cream and 1 cup grated Asiago cheese. Cook over low heat until the cheese melts and sauce thickens slightly, about 3-5 minutes.
Final Assembly: Return chicken to the skillet and warm through in the sauce. Serve immediately, garnished with fresh thyme.

Tips & Variations

For deeper mushroom flavor, try using a mix of cremini and shiitake mushrooms.
Substitute half-and-half for heavy cream to lighten the dish slightly, though sauce may be less rich.
Chicken thighs can replace breasts for more tender and flavorful meat.
If you don’t have dry white wine, chicken stock works well for deglazing.
Add a pinch of crushed red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. If needed, add a splash of cream or milk to loosen the sauce while reheating.

How to Serve

The dish shows a close-up of six golden brown gnocchi pieces arranged in a cluster on a white plate. Each gnocchi piece appears soft yet slightly crisp on the edges. They are covered in a creamy, light beige mushroom sauce dotted with sliced brown mushrooms. Fresh green thyme sprigs sit on top as a garnish, adding a touch of color contrast. The sauce spreads gently around the gnocchi, creating a rich texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, substitute the seasoned flour with a gluten-free flour blend to dredge the chicken. Ensure other ingredients like broth or seasoning do not contain gluten.

What can I serve with Mushroom Asiago Chicken?

This dish pairs wonderfully with rice, mashed potatoes, or buttered pasta to soak up the creamy sauce. Steamed vegetables or a fresh green salad also complement it well.