Description
Succulent creamy mushroom asiago chicken delivers rich Italian-inspired comfort on dinner plates across home kitchens. Hearty chicken breasts nestled in silky sauce promise delightful flavors you’ll savor with each luxurious bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- ½ cup (60 g) all-purpose flour (for dredging)
- 8 oz (225 g) mushrooms, sliced (cremini or white mushrooms)
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Asiago cheese
- 2 tbsps olive oil
- 3 cloves garlic, minced
- 3 tbsps butter
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Chicken Seasoning: Blend garlic powder, onion powder, Italian seasoning, salt, and black pepper in a small bowl. Thoroughly coat chicken breasts with the spice mixture.
- Chicken Searing: Warm olive oil and butter in a large skillet over medium-high heat. Cook chicken breasts 5-7 minutes per side until golden and fully cooked, reaching an internal temperature of 165F/74C. Transfer chicken to a separate plate.
- Mushroom Preparation: In the same skillet, add additional butter if necessary. Sauté sliced mushrooms until softened and caramelized, approximately 4-5 minutes.
- Sauce Development: Introduce minced garlic and cook briefly. Pour chicken broth, deglazing the skillet to capture all flavorful browned bits. Incorporate heavy cream, Dijon mustard, fresh thyme, and red pepper flakes. Simmer 2-3 minutes, gradually blending grated Asiago cheese until sauce achieves a silky consistency.
- Final Assembly: Optional spinach wilts into the sauce. Return chicken to skillet, coating with creamy mixture. Warm through for 2-3 minutes. Garnish with fresh parsley and serve alongside pasta, rice, or mashed potatoes.
Notes
- Cook chicken to exactly 165F/74C to ensure safety without drying out the meat, using a meat thermometer for accuracy.
- Sauté mushrooms in hot pan without overcrowding to achieve golden color and prevent steaming, which creates soggy texture.
- Remove skillet from direct heat when adding Asiago to prevent cheese from breaking or becoming grainy, stirring gently until smoothly incorporated.
- Swap heavy cream with coconut milk for dairy-free version, use gluten-free broth, and replace chicken with portobello mushrooms for vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg