Mushroom Asiago Chicken
Mushroom Asiago Chicken is a cozy, indulgent skillet dinner that balances tender pan-seared chicken with a silky Asiago cream sauce studded with mushrooms. It’s quick enough for a weeknight yet elegant enough for guests, with flavors that feel both comforting and a little special. For a complete recipe reference and variations, see the detailed write-up on Mushroom Asiago Chicken at Amazing Food All.
Why make this recipe
If you’re tired of bland weeknight chicken dinners, this recipe solves that problem by turning simple ingredients into a restaurant-style meal with minimal fuss. The creamy Asiago sauce and earthy mushrooms transform ordinary chicken into something memorable, and the whole dish comes together in roughly 30 minutes.
Step-by-Step Guide to Making Mushroom Asiago Chicken
Ingredients:
- 2 chicken breasts
- 1 cup mushrooms, sliced
- 1 cup Asiago cheese, grated
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Pasta, rice, or crusty bread for serving
Directions:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides and cooked through.
- Pour in the heavy cream and add the grated Asiago cheese, stirring until the cheese is melted and the sauce is creamy.
- Serve the Mushroom Asiago Chicken over pasta, rice, or with crusty bread.
Expanded step-by-step details and tips for best results
- Prep your ingredients first. Slice the mushrooms, mince the garlic, grate the Asiago, and pat the chicken breasts dry with paper towels. Dry chicken browns better and gives more flavor. If your breasts are thick, slice them horizontally to make two thinner cutlets; this shortens the cooking time and helps them cook evenly.
- Heat and aromatics. Warm the skillet over medium heat and add the olive oil. When the oil shimmers, add the minced garlic and sliced mushrooms. Cook until the mushrooms have released their moisture and are golden around the edges — about 5–7 minutes. Season the mushrooms lightly with a pinch of salt to help draw out moisture and intensify flavor.
- Browning the chicken. Season the chicken breasts generously with salt and pepper. Move the mushrooms to the side of the skillet (or remove them briefly if your pan is crowded), add a touch more oil if necessary, and lay the chicken in the hot skillet. Cook undisturbed for 4–6 minutes per side depending on thickness, until nicely browned. Use an instant-read thermometer to check doneness (165°F / 74°C internal temperature).
- Building the sauce. Once the chicken is cooked, reduce the heat to low and pour in the heavy cream. Stir to deglaze the pan, scraping up any browned bits for extra flavor. Add the grated Asiago gradually, stirring so it melts smoothly into the cream. Return the mushrooms (if you removed them) to the pan and simmer gently for 1–2 minutes until the sauce is silky and coats the back of a spoon. Taste and adjust seasoning.
- Rest and serve. Let the chicken rest in the sauce for a minute off the heat — this keeps it juicy. Serve spooned over al dente pasta, fluffy rice, or with slices of crusty bread to soak up the sauce.
Why the method works
- Browning the chicken adds Maillard flavor that deepens the overall dish.
- Cooking the mushrooms first concentrates their flavor and prevents them from watering down the sauce.
- Gradual melting of Asiago into warm cream prevents clumping and gives a smooth, rich sauce.
Serving Suggestions for Mushroom Asiago Chicken
- Over long pasta: Toss the chicken and sauce with fettuccine or pappardelle for a classic, hearty presentation.
- With rice: Serve on a bed of steamed jasmine or brown rice to balance richness with a neutral base.
- With vegetables: Add a side of roasted asparagus, garlic green beans, or a crisp mixed salad to brighten the plate.
- Bread option: Thick slices of crusty bread or a warm baguette are perfect for mopping up the Asiago cream.
Best Way to Store Mushroom Asiago Chicken
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep at 40°F (4°C) or below.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Maintain at 0°F (-18°C).
- Reheat safely: Thaw overnight in the fridge if frozen. Reheat gently over low heat on the stovetop or in a 325°F (160°C) oven until warmed through; avoid boiling to prevent sauce separation.
Tips to make Mushroom Asiago Chicken
Q: How do I keep the chicken moist?
A: Cook the chicken to just 165°F (74°C) internal temperature and let it rest a few minutes in the sauce off the heat so juices redistribute. Slicing thick breasts into cutlets before cooking also prevents overcooking.
Q: How can I prevent the sauce from separating?
A: Cook the sauce over low heat and add the Asiago gradually while stirring. Avoid high heat once the cream and cheese are combined. If the sauce looks oily or grainy, whisk in a tablespoon of cold cream off heat to bring it back together.
Q: Can I make this dairy-free?
A: Substitute full-fat coconut milk or a dairy-free cream substitute and use a dairy-free grated cheese alternative; expect a different flavor profile.
Variations and substitutions
- Mushroom swap: Use a mix of cremini, shiitake, or baby bella mushrooms for deeper, woodier flavors; oyster mushrooms also add an interesting texture.
- Cheese options: Substitute Asiago with aged Parmesan for a nuttier note, or mix Asiago and Gruyère for an even creamier, more complex sauce.
Optional additions to consider
- Fresh herbs: Stir in chopped parsley, chives, or thyme at the end to add brightness.
- Mustard tang: A teaspoon of Dijon mustard whisked into the sauce adds a subtle tang and depth (this echoes similar recipes and pairs beautifully with Asiago).
Troubleshooting common issues
- Sauce too thin: Simmer a few minutes longer to reduce and thicken, or whisk in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp cold water) and cook until thickened.
- Sauce too thick: Thin with a splash of chicken broth or extra cream.
- Undercooked chicken: If cut too thick and at risk of undercooking, finish in a 375°F (190°C) oven for a few minutes after browning.
FAQs
Q: Can I use bone-in chicken?
A: Yes — bone-in pieces will need longer cooking time. Brown them skin-side down, then finish covered in the oven until they reach 165°F (74°C).
Q: Is Asiago necessary?
A: Asiago contributes a sharp, salty character that defines the sauce. Parmesan is an acceptable substitute if Asiago isn’t available, but the flavor will shift slightly.
Q: How do I reheat leftovers without drying the chicken?
A: Reheat gently on the stovetop over low heat with a splash of cream or broth to revive the sauce. Microwave in short bursts, stirring in between, and add a bit of liquid to retain moisture.
Q: Can I make this ahead for a dinner party?
A: Yes — cook through step 4, cool, and refrigerate. Reheat slowly on the stovetop and add a bit of fresh cream to refresh the sauce just before serving.
Q: What side dishes complement this?
- Steamed green vegetables like broccoli or green beans
- A citrus or arugula salad to cut richness
- Simple garlic-roasted potatoes for a hearty meal
Variation (additional idea)
- Comparison-style: If you prefer lighter fare, substitute half-and-half for heavy cream and use thin-sliced chicken breasts; for a richer, restaurant-style finish, keep heavy cream and add an extra 1/4 cup of grated Asiago.
Final plating tips
- Spoon sauce generously over the chicken and pasta/rice, then finish with a small sprinkle of grated Asiago and a scattering of fresh parsley for color. Serve immediately with warmed bread or a crisp salad.
Nutrition and portioning (approximate)
- This dish is rich due to the cream and Asiago: plan for 1 chicken breast per person with 3/4–1 cup of pasta or 1 cup of rice per serving. To lighten the meal, serve smaller portions alongside more vegetables or a side salad.
Make-ahead and meal prep notes
- You can prepare the mushrooms and garlic sauté up to two days ahead and store refrigerated. Grate the Asiago in advance and keep it chilled. For the smoothest sauce, bring cream and cheese to room temperature briefly before combining.
Safety reminders
- Always use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- When storing leftovers, cool to room temperature no longer than two hours before refrigerating to minimize bacterial growth.
Conclusion
Mushroom Asiago Chicken is a versatile, comforting skillet meal that elevates simple ingredients—chicken, mushrooms, cream, and Asiago—into a rich, satisfying dinner perfect for weeknights or entertaining. For another take and inspiration on this flavor combination, check out this detailed version from Mushroom Asiago Chicken – The Midnight Baker, and for a mustard-tinged creamy skillet variation see the recipe ideas at Chicken and Mushroom Skillet in a Creamy Asiago and Mustard.
Mushroom Asiago Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy, indulgent skillet dinner featuring pan-seared chicken in a silky Asiago cream sauce with mushrooms, perfect for weeknights and elegant enough for guests.
Ingredients
- 2 chicken breasts
- 1 cup mushrooms, sliced
- 1 cup Asiago cheese, grated
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Pasta, rice, or crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned and cooked through.
- Pour in heavy cream and add grated Asiago cheese, stirring until the sauce is creamy.
- Serve over pasta, rice, or with crusty bread.
Notes
Prep your ingredients beforehand for the best results. Consider adding herbs or mustard for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 160mg
Keywords: Chicken, Asiago, Skillet Dinner, Comfort Food, Easy Recipe
