Creamy Chicken Asiago Mushroom Sauce Recipe
This creamy chicken Asiago mushroom sauce recipe features tender chicken breasts cooked to golden perfection, simmered with earthy mushrooms and aromatic thyme, all enveloped in a luscious Asiago-infused cream sauce. Perfect for a comforting weeknight dinner, this dish pairs beautifully with pasta or crusty bread for a fulfilling meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
For the Chicken
- 1 lb boneless chicken breast (about 2 large)
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs of fresh thyme
- 1 1/2 cups dry white apple vinegar
- 1/2 cup seasoned flour (see below)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup shredded Asiago cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Seasoned Flour
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Chicken: Pound the chicken breasts between two sheets of waxed paper or plastic wrap until about 1/4 inch thick to ensure even cooking. Cut each breast into 2 or 3 smaller pieces for uniformity.
- Heat the Pan: Melt 2 tablespoons of butter combined with 1 tablespoon of olive oil in a deep skillet over medium heat to prepare for sautéing the chicken.
- Dredge and Cook the Chicken: Coat each chicken piece thoroughly in the seasoned flour mixture. Add the coated chicken to the hot skillet and sauté until golden brown on each side, approximately 5 minutes per side. Once browned, remove the chicken and set aside.
- Cook the Mushrooms: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the halved mushrooms and minced garlic until the mushrooms are browned and flavorful.
- Deglaze the Pan: Pour in the white apple vinegar while scraping the bottom of the skillet to lift the browned bits. Lightly bruise the thyme sprigs by twisting them before adding to infuse aroma into the mixture.
- Simmer the Chicken: Return the browned chicken pieces to the skillet and bring the mixture to a boil. Reduce heat, cover the skillet, and let it simmer gently for 15 to 20 minutes so flavors meld and the chicken cooks through.
- Make the Sauce: Remove the chicken once more from the pan. Stir in the heavy cream and shredded Asiago cheese over low heat. Cook stirring occasionally until the cheese melts completely and the sauce thickens to a creamy consistency.
- Finish and Serve: Return the chicken to the skillet to warm through in the creamy Asiago mushroom sauce. Garnish with fresh thyme sprigs and serve hot over pasta or your preferred side dish for a satisfying meal.
Notes
- For best results, pound the chicken evenly to ensure uniform cooking and tenderness.
- Use freshly shredded Asiago cheese for better melting and flavor compared to pre-shredded versions.
- You can substitute white apple vinegar with dry white wine if desired for a more traditional flavor.
- Serve this dish over pasta, rice, or crusty bread to soak up the delicious sauce.
- Adjust seasoning at the end according to taste for salt and pepper.
Keywords: Chicken Asiago mushroom sauce, creamy chicken recipe, stovetop chicken recipes, mushroom sauce chicken, easy chicken dinner