Irresistibly Creamy Mushroom Asiago Chicken in 30 Minutes Recipe
This Irresistibly Creamy Mushroom Asiago Chicken is a flavorful, comforting dish ready in just 30 minutes. Tender chicken breasts are dredged in seasoned flour, sautéed to golden perfection, then simmered in a luscious Asiago cheese and mushroom cream sauce infused with garlic, thyme, and dry white wine. Perfect for a weeknight dinner or impressing guests with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 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)
Vegetables and Herbs
- 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)
Liquids and Fats
- 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)
Cheese
- 1 cup Asiago Cheese (grated)
Seasonings
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Chicken: Pound chicken breasts to an even thickness of about 1/4 inch to ensure even cooking. Cut each breast into serving-sized pieces for quicker cooking and easier serving.
- Sauté Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Dredge each chicken piece in the seasoned flour, shaking off excess. Sauté the chicken pieces until golden brown on each side, about 5 minutes per side. Once cooked, remove chicken from skillet and set aside.
- Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and minced garlic, sautéing until they are browned and fragrant, about 3-4 minutes.
- Deglaze Pan: Pour in 1/2 cup of dry white wine, scraping the bottom of the skillet with a wooden spoon to loosen all the flavorful browned bits from the pan.
- Add Herbs: Add bruised sprigs of fresh thyme to the skillet and gently stir to combine all flavors.
- Simmer Chicken: Return the browned chicken pieces to the skillet. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Make Sauce: Remove the chicken pieces from the skillet and set aside briefly. Stir in 1 cup heavy cream and 1 cup grated Asiago cheese into the skillet. Cook over low heat, stirring frequently, until the cheese is fully melted and the sauce is creamy and smooth, approximately 3-5 minutes.
- Final Assembly: Return the chicken to the skillet, stirring gently to coat it evenly with the creamy mushroom Asiago sauce. Warm through for a minute or two. Serve immediately, garnished with fresh thyme if desired.
Notes
- Substitute chicken thighs for more flavor and juiciness, adjusting cooking time slightly.
- If dry white wine is unavailable, chicken stock can be used to deglaze the pan for a milder flavor.
- For a lighter version, half-and-half or evaporated milk can replace heavy cream.
- Ensure chicken is pounded evenly to avoid uneven cooking and dry spots.
- Using fresh thyme enhances the aroma, but dried thyme works well if fresh is not available.
Keywords: creamy chicken recipe, mushroom chicken, Asiago cheese chicken, quick chicken dinner, stovetop chicken recipe
