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Mushroom Asiago Chicken

A comforting dish of tender chicken breasts in a creamy asiago cheese sauce with earthy mushrooms, perfect for family meals or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken breasts (about 2 large breasts)
  • 1/2 cup seasoned flour (for dredging)
  • 2 tbsp butter
  • 2 tbsp olive oil (divided)
For the Sauce
  • 2 cups mushrooms, halved (cremini or button mushrooms recommended)
  • 1 clove garlic, minced
  • 3 sprigs fresh thyme
  • 1 1/2 cups chicken broth (low-sodium recommended)
  • 1/2 cup heavy cream (for a rich texture)
  • 1/3 cup shredded asiago cheese (look for fresh asiago for best meltability)
Seasoning
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)
For Dredging
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

Prepare the Chicken
  1. Place the chicken breasts between two pieces of waxed paper or plastic wrap and pound to about 1/4-inch thickness.
  2. Cut each breast into 2 to 3 portions.
Dredge in Seasoned Flour
  1. Mix together the all-purpose flour, salt, and black pepper in a shallow dish.
  2. Dredge each piece of chicken in the flour mixture, shaking off any excess.
Sauté the Chicken
  1. Heat olive oil and butter in a heavy skillet over medium heat.
  2. Add the chicken pieces and sauté for about 5 minutes per side until golden brown and cooked through.
  3. Remove the chicken and set aside.
Cook the Mushrooms
  1. Add remaining olive oil to the skillet, then add mushrooms and garlic.
  2. Sauté for about 5-7 minutes until mushrooms are browned and tender.
Deglaze the Pan
  1. Pour in chicken broth and scrape up browned bits from the bottom of the pan.
  2. Add bruised thyme sprigs.
Bring It Together
  1. Return the chicken to the skillet and bring the mixture to a gentle boil.
  2. Reduce heat, cover, and let it simmer for 15–20 minutes.
Make the Sauce
  1. Remove chicken and stir in heavy cream and shredded asiago cheese.
  2. Simmer on low until cheese melts and sauce reduces by half.
  3. For a thicker sauce, use a cornstarch slurry.
Final Steps
  1. Return the chicken to the skillet to warm through.
  2. Serve over cooked pasta, couscous, or alongside vegetables.

Notes

Avoid overcrowding the pan when cooking chicken to ensure proper searing. Use fresh, high-quality ingredients for the best flavor.