Mushroom Asiago Chicken (Printable)

Golden pan-seared chicken in a velvety mushroom and Asiago cream sauce

# What You’ll Need:

→ Proteins

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

→ Seasoning & Coating

02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ cup all-purpose flour

→ Fats

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

→ Vegetables & Aromatics

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

→ Liquids

10 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream

→ Cheese

13 - ¾ cup freshly grated Asiago cheese

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley

# Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Dredge each piece lightly in flour, shaking off 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 mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they release moisture and start to brown. Add shallot and garlic; cook for 1 minute until fragrant.
04 - Pour in white wine, scraping up browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until slightly reduced, then add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and 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 everything is heated through.
07 - Sprinkle with chopped parsley. Serve immediately, offering additional Asiago cheese and parsley at the table for garnish.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all day
  • Leftovers reheat beautifully for tomorrow's lunch
  • Perfect excuse to open a bottle of white wine
02 -
  • Don't rush the mushrooms, they need time to brown properly or they'll taste watery
  • The sauce will thicken as it stands off the heat
  • If your sauce breaks, whisk in a teaspoon of cold water
03 -
  • Grate your own cheese, pre-grated has anti-caking agents that make sauce grainy
  • Don't let the cream come to a rolling boil or it might separate

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