Quick Creamy Mushroom Asiago Chicken (Print Version)
Quick Creamy Mushroom Asiago Chicken is a rich, savory dish ready in under 30 minutes. Tender chicken, earthy mushrooms, and sharp Asiago cheese in a luscious sauce.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
# Ingredients:
→ The Golden Sauté Base
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 tbsp olive oil
03 -
1 tbsp unsalted butter
04 -
10 oz cremini mushrooms, sliced
05 -
1 large shallot, finely minced
06 -
3 cloves garlic, minced
→ The Velvety Asiago Embrace
07 -
1/2 cup low-sodium chicken broth
08 -
1 cup heavy cream
09 -
3/4 cup freshly grated Asiago cheese
→ Aromatic Essentials & Finishing Touches
10 -
1 tsp Italian seasoning
11 -
1 tsp kosher salt, plus more to taste
12 -
1/2 tsp freshly ground black pepper, plus more to taste
13 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside. This is the first step to your Quick Creamy Mushroom Asiago Chicken.
02 -
Add 1 tbsp unsalted butter to the same skillet. Add 10 oz sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and have released their moisture. Remove mushrooms from the skillet and set aside with the chicken.
03 -
Reduce heat to medium. Add 1 large finely minced shallot to the skillet and cook for 1-2 minutes until softened. Stir in 3 cloves minced garlic and 1 tsp Italian seasoning, cooking for another 30 seconds until fragrant.
04 -
Pour in 1/2 cup low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Stir in 1 cup heavy cream. Bring the sauce to a gentle simmer, allowing it to thicken slightly for 2-3 minutes.
05 -
Reduce heat to low. Gradually stir in 3/4 cup freshly grated Asiago cheese until completely melted and smooth. Continue stirring until the sauce is velvety. Taste and adjust kosher salt and freshly ground black pepper as needed for your Quick Creamy Mushroom Asiago Chicken.
06 -
Return the seared chicken and sautéed mushrooms to the skillet, tossing gently to coat them in the creamy Asiago sauce. Let the Quick Creamy Mushroom Asiago Chicken simmer for 2-3 minutes, ensuring the chicken is heated through and the flavors meld.
07 -
Remove the skillet from the heat. Garnish generously with 2 tbsp fresh chopped parsley. Serve immediately with your favorite side dishes, such as pasta, rice, or crusty bread, to soak up the delicious sauce.
# Notes:
01 -
For an extra layer of flavor, consider adding a splash of dry white wine (like Sauvignon Blanc) after the shallots and before the chicken broth.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce is too thick.
03 -
Feel free to substitute Parmesan or Gruyere cheese for Asiago if preferred, though Asiago offers a unique nutty and slightly sharp flavor.
04 -
This dish pairs wonderfully with a simple green salad or steamed asparagus to balance the richness of the creamy sauce.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Cheese grater
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 44 g
Total Carbohydrate: 9 g
Protein: 60 g