Mushroom Asiago Chicken
A delightful dish featuring juicy chicken breasts in a creamy Asiago cheese and mushroom sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts Approximately 1.5 lbs total
- 1 lb mushrooms, sliced (white or cremini)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1/4 teaspoon red pepper flakes (optional)
- to taste salt and black pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Pat the chicken breasts dry using paper towels and season both sides with salt and black pepper.
Cooking Chicken
- Heat olive oil in a large skillet over medium-high heat and add the chicken breasts, cooking for 4-5 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
Making the Sauce
- In the same skillet, reduce the heat to medium and add unsalted butter. Melt completely, then add sliced mushrooms and sauté for 5-7 minutes until browned and tender.
- Stir in the minced garlic and cook for another minute.
- Pour in the chicken broth, scraping up browned bits from the skillet. Then add heavy cream and grated Asiago cheese, stirring until the cheese melts.
- Add dried thyme and red pepper flakes if using, and let the mixture simmer for 2-3 minutes until it thickens slightly.
Combining Chicken and Sauce
- Return the chicken breasts to the skillet, spooning sauce over them. Cover and simmer on low for 8-10 minutes until the internal temperature reaches 165°F (74°C).
- Garnish with freshly chopped parsley before serving.
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Notes
For a thicker sauce, add cornstarch mixed with cold water. Allow chicken to rest before serving for juicier meat.