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Creamy Asiago Mushroom Chicken

Golden seared chicken breasts simmered with mushrooms, thyme, and white wine then finished in a velvety Asiago cream sauce for an elegant one-skillet dinner ready in about 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts about 2 large; pounded to 1/4-inch thickness and cut into smaller pieces
  • 0.5 cup all-purpose flour for dredging
  • 1 tsp salt for the seasoned flour
  • 0.5 tsp black pepper for the seasoned flour
  • 2 tbsp butter
  • 2 tbsp olive oil divided
  • 2 cups mushrooms halved; cremini preferred
  • 1 garlic clove minced
  • 3 fresh thyme sprigs lightly bruised before adding
  • 0.5 cup dry white wine or chicken broth with a splash of white wine vinegar for non-alcoholic
  • 0.5 cup heavy cream
  • 0.33 cup Asiago cheese shredded; Parmesan or Gruyere can substitute
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Equipment

  • Deep heavy skillet or saute pan (12-inch)
  • Meat mallet
  • Shallow bowl for dredging

Method
 

  1. Pound chicken breasts to about 1/4-inch thickness using a meat mallet. Cut each breast into 2 or 3 pieces.
  2. Combine flour, 1 tsp salt, and 1/2 tsp pepper in a shallow bowl. Melt butter with 1 tbsp olive oil in a deep skillet over medium heat. Dredge chicken in seasoned flour and sear 5 minutes per side until golden. Remove and set aside.
  3. Add remaining 1 tbsp olive oil. Saute mushrooms and garlic until well browned, about 5 minutes.
  4. Pour in white wine and scrape up all browned bits from the pan. Add bruised thyme sprigs.
  5. Return chicken to pan. Bring to a boil, then reduce heat to low, cover, and simmer 15 to 20 minutes until chicken is cooked through.
  6. Remove chicken. Stir in heavy cream over low heat and simmer 2 to 3 minutes. Remove pan from heat entirely. Stir in shredded Asiago until melted and sauce is smooth. Taste and adjust seasoning.
  7. Return chicken to pan to warm through. Garnish with fresh thyme and serve over pasta, rice, or with crusty bread.

Notes

Storage: Refrigerate in an airtight container for up to 3 to 4 days. Add a splash of cream or broth when reheating.
Freezing: Freeze for up to 2 to 3 months. Cream sauce may separate slightly after thawing; reheat gently and stir well.
Reheating: Warm in a skillet over low heat, stirring frequently. Or microwave covered on medium power in 60-second intervals.
Cheese tip: Add Asiago off the heat entirely. Cheese added to an actively simmering sauce can clump or break.
Mushroom tip: Do not crowd the pan. Let mushrooms brown undisturbed for full flavor development.
Cheese substitutes: Parmesan, Gruyere, or a blend of both work well if Asiago is unavailable.