Name: Mushroom Asiago Chicken
Prep time: 10 min
Cook time: PT-485894H59M6S
Total time: PT-485894H59M6S
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; Salt & pepper (optional); 1 tbsp olive oil + 1 tbsp butter; 8 oz mushrooms, sliced (cremini or button); 3 cloves garlic, minced; 1/2 cup chicken broth; 1 cup heavy cream; 3/4 cup freshly grated Asiago cheese; 1 tsp Italian seasoning; Fresh parsley (for garnish)

Mushroom Asiago Chicken is a rich, creamy dish featuring tender chicken breasts smothered in a savory Asiago cheese and mushroom sauce. This comforting meal comes together quickly and pairs perfectly with pasta, mashed potatoes, or crusty bread for a satisfying dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

Salt & pepper (optional)

1 tbsp olive oil + 1 tbsp butter

8 oz mushrooms, sliced (cremini or button)

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

3/4 cup freshly grated Asiago cheese

1 tsp Italian seasoning

Fresh parsley (for garnish)

Directions

Cook the chicken: I season the chicken with salt and pepper (if I’m using it). Then, in a large skillet, I heat olive oil and butter over medium heat. I cook the chicken until golden brown and cooked through—about 5 to 6 minutes on each side. Once done, I set the chicken aside.

Sauté the mushrooms: Using the same pan, I add a little more butter if needed and sauté the mushrooms until they’re nicely browned. Then, I add the minced garlic and cook for about one more minute until fragrant.

Make the sauce: I pour in the chicken broth, scraping up any browned bits from the pan. Then I stir in the heavy cream, Asiago cheese, and Italian seasoning. I let the sauce simmer until it thickens, which usually takes about 3 to 5 minutes.

Finish it up: I return the chicken to the pan and spoon the sauce over each piece. I let everything simmer together for another 2 to 3 minutes so the flavors meld.

Serve: I garnish the dish with fresh parsley and serve it alongside pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes

Cook time: 20–25 minutes

Total time: Approximately 30–35 minutes

Variations

I sometimes swap Asiago cheese for Parmesan or Pecorino Romano if that’s what I have on hand.

To add a bit of freshness, I like to toss in some spinach or kale when adding the cream.

For a lower-carb version, I serve this over cauliflower rice or steamed veggies instead of pasta or potatoes.

You can add a splash of white wine to the sauce after sautéing the mushrooms for extra depth of flavor.

If I want a smoky twist, I add a pinch of smoked paprika or a dash of chipotle powder to the seasoning.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chicken and sauce on the stovetop over low heat to prevent the cream from curdling. Adding a splash of chicken broth or cream helps keep the sauce smooth during reheating.

FAQs

Can I use other types of mushrooms?

Absolutely. Cremini and button mushrooms work great, but shiitake, portobello, or baby bella mushrooms can add different textures and flavors.

Is Asiago cheese essential for this recipe?

Asiago cheese gives a distinct nutty flavor, but Parmesan or Pecorino Romano make excellent substitutes if you don’t have Asiago.

Can I make this recipe dairy-free?

Yes, I swap the heavy cream for coconut cream or a dairy-free cream alternative and use a dairy-free cheese substitute to keep it creamy without dairy.

How do I know when the chicken is cooked through?

I cook the chicken until it reaches an internal temperature of 165°F (74°C). The juices should run clear, and the meat should feel firm but juicy.

Can I prepare this recipe ahead of time?

You can cook the chicken and sauce separately and combine them when ready to serve. Just reheat gently on the stove to avoid curdling the sauce.

Conclusion

Mushroom Asiago Chicken is one of my go-to recipes when I want something comforting and flavorful without too much fuss. The creamy Asiago sauce with garlic and mushrooms turns simple chicken breasts into a dish that feels special enough for guests but easy enough for a weeknight. I love how versatile it is with sides and how quickly it comes together. It’s definitely a recipe I keep coming back to whenever I want a satisfying, creamy chicken dinner.

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