Mushroom Asiago Chicken

My friend Sarah served this at her dinner party last winter, and I literally couldn't stop thinking about that sauce for weeks. The way the nutty Asiago melts into the cream while the mushrooms get all golden and concentrated—it's the kind of rich comfort food that makes you close your eyes while eating. I begged her for the recipe, and now it's my go-to when I need to impress people without actually trying that hard.

Last month my husband was having a particularly rough week at work, and I made this on a random Tuesday. He took one bite, looked at me with those puppy dog eyes, and said this is exactly what I needed. Sometimes food really is love, especially when it involves this much cheese and cream.

Ingredients

• 4 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly
• 1 tsp kosher salt and ½ tsp black pepper: Season generously on both sides
• ½ cup all-purpose flour: Creates that beautiful golden crust and helps thicken the sauce later
• 2 tbsp olive oil and 2 tbsp unsalted butter: The oil prevents burning while butter adds flavor
• 8 oz cremini or white mushrooms: Slice them about ¼ inch thick for the best texture
• 3 garlic cloves and 1 small shallot: Fresh aromatics make all the difference here
• ½ cup dry white wine: Use something you'd actually drink
• 1 cup low-sodium chicken broth: Forms the base of your sauce
• ½ cup heavy cream: Don't skimp here, it's what makes the sauce luxurious
• ¾ cup freshly grated Asiago cheese: Buy the wedge and grate it yourself for better melting
• 2 tbsp chopped fresh parsley: Adds brightness and makes it look pretty

Instructions

Season and coat the chicken:

Pat those breasts completely dry with paper towels, then season both sides with salt and pepper. Dredge lightly in flour, shaking off the excess so you don't end up with a thick pasty coating.

Sear to golden perfection:

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until it shimmers. Add chicken and cook for 4 to 5 minutes per side until deeply golden and cooked through. Remove to a plate and cover loosely with foil.

Build the mushroom base:

Add the remaining butter to the pan, then toss in your sliced mushrooms. Let them cook undisturbed for a minute or two so they get nice color, then stir occasionally for 4 to 5 minutes until they've released their moisture and started browning. Add shallot and garlic, cooking just until fragrant, about 1 minute.

Deglaze and create the sauce:

Pour in the white wine and use your wooden spoon to scrape up all those browned bits from the bottom. Let it bubble for 2 minutes, then add the chicken broth and bring to a gentle simmer.

Finish with cream and cheese:

Stir in the heavy cream and Asiago cheese, whisking until everything melts together into silky smoothness. Let it simmer for 2 to 3 minutes until it coats the back of a spoon.

Bring it all together:

Return the chicken and any accumulated juices back to the skillet, spooning that gorgeous sauce and mushrooms over the top. Simmer gently for 2 to 3 minutes until everything is heated through.

Garnish and serve immediately:

Sprinkle with fresh parsley and maybe some extra grated Asiago if you're feeling fancy.

Save

This dish turned into a birthday tradition for my mom after she mentioned offhandedly how much she loved mushrooms and cheese. Now every year when I make it, she gets this nostalgic look and tells me stories about her grandmother's Italian cooking.

Make It Ahead Like A Pro

You can prep everything up to the final step and refrigerate separately for up to 24 hours. The sauce actually develops more flavor overnight, just reheat gently and add a splash of cream if it looks too thick.

What To Serve Alongside

Mashed potatoes are classic because they soak up all that sauce, but I've also served it over egg noodles, polenta, or roasted garlic mashed cauliflower. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

Wine Pairing Secrets

A buttery Chardonnay mirrors the creaminess while a crisp Pinot Grigio cuts through it. Either way, pour some into the sauce and save the rest for your glass.

• Use the same wine for cooking and drinking
• Let the wine reduce completely before adding broth
• Skip the wine if you prefer, just use more broth

Save

There's something deeply satisfying about a one-pan dinner that tastes restaurant quality but comes together on a weeknight. Enjoy every bite.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay extra juicy. Adjust cooking time to 5-6 minutes per side until they reach 165°F internally.

→ What can I substitute for white wine?

Additional chicken broth makes an excellent non-alcoholic alternative. The sauce will still be rich and flavorful thanks to the cream, mushrooms, and aged Asiago cheese.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of cream or broth to restore the sauce's creamy consistency.

→ Can I make this dairy-free?

Substitute heavy cream with full-fat coconut cream and use nutritional yeast or vegan Parmesan-style cheese instead of Asiago. The flavor profile will shift slightly but remain delicious.

→ What sides pair best with this dish?

Creamy mashed potatoes, buttered egg noodles, or roasted vegetables complement the rich sauce beautifully. crusty bread is perfect for sopping up every last drop of the velvety mushroom sauce.