Mushroom Asiago Chicken (Printable)

Golden pan-seared chicken in a rich, creamy Asiago mushroom sauce

# What You'll Need:

→ Proteins

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Seasoning & Coating

02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
04 - 1/2 cup all-purpose flour

→ Fats

05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter

→ Vegetables & Aromatics

07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped

→ Liquids

10 - 1/2 cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - 1/2 cup heavy cream

→ Cheese

13 - 3/4 cup freshly grated Asiago cheese

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Dredge each breast lightly in flour, shaking off any excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 4 to 5 minutes, stirring occasionally, until they release moisture and begin to brown. Add shallot and garlic, cooking for 1 minute until fragrant.
04 - Pour in white wine, scraping up browned bits from the bottom of the skillet with a wooden spoon. Simmer for 2 minutes until slightly reduced. Add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese, whisking continuously until cheese melts completely and sauce becomes smooth. Simmer for 2 to 3 minutes until sauce thickens slightly.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms over the chicken. Simmer gently for 2 to 3 minutes until heated through. Sprinkle with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce develops this incredible velvety texture that coats every single bite
  • Asiago brings this nutty depth that makes regular chicken feel restaurant worthy
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Do not rush the mushroom step let them actually brown and develop flavor before adding garlic
  • Grate your own Asiago because the pre grated stuff has anti caking agents that make sauce grainy
  • Low sodium broth is nonnegotiable here regular broth makes this dish painfully salty
03 -
  • Let chicken rest at room temperature 20 minutes before cooking for even searing
  • Bring cream to room temperature so it incorporates smoothly without separating

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