Savory Chicken in a Creamy Asiago Mushroom Sauce Recipe
This Savory Chicken in a Creamy Asiago Mushroom Sauce features tender, pan-seared chicken breasts simmered in a rich white wine and mushroom sauce, enhanced with fresh thyme and creamy Asiago cheese. Perfectly balanced with herbs and a velvety texture, this dish makes an elegant yet comforting meal ideal for pairing with pasta or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1 lb boneless chicken breast (about 2 large)
- 1/2 cup seasoned flour (see below)
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Mushroom Sauce
- 2 cups mushrooms, halved
- 1 clove garlic, minced
- 3 sprigs fresh thyme
- 1 1/2 cups dry white wine
- 1/2 cup heavy cream
- 1/3 cup shredded Asiago cheese
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 with a meat mallet until about 1/4 inch thick, then cut each breast into 2 or 3 smaller pieces for even cooking.
- Heat the Pan: In a deep, heavy skillet or sauté pan over medium heat, melt the butter along with 1 tablespoon of olive oil to create a flavorful cooking base.
- Dredge and Cook the Chicken: Coat each chicken piece thoroughly in the seasoned flour mixture. Add them to the hot pan and sauté for about 5 minutes per side until each piece is golden brown. Remove the chicken from the pan and set aside to rest.
- Cook the Mushrooms: Add the remaining tablespoon of olive oil to the skillet. Sauté the mushrooms and minced garlic until the mushrooms brown nicely and release their savory aroma.
- Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits stuck to the pan bottom to incorporate deep flavor. Lightly bruise the thyme sprigs by twisting or pressing them with a knife, then add to the pan.
- Simmer the Chicken: Return the chicken pieces to the pan. Bring the liquid to a boil, then reduce heat to low, cover the pan, and let simmer gently for 15 to 20 minutes to allow flavors to meld and chicken to cook through.
- Make the Sauce: Carefully remove the chicken again. Stir in the heavy cream followed by shredded Asiago cheese. Cook over low heat, stirring constantly until the cheese melts completely and the sauce thickens. Continue simmering until the sauce reduces by half, intensifying its rich flavor. Alternatively, thicken with a cornstarch slurry for a quicker sauce.
- Finish and Serve: Return the chicken to the creamy asiago mushroom sauce to warm through. Garnish with fresh thyme sprigs and serve hot over your choice of pasta or side dish for a complete, elegant meal.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio to complement the mushrooms and Asiago.
- Pounding the chicken ensures even cooking and tender texture.
- To speed up sauce thickening, a cornstarch slurry can be used but natural reduction delivers more depth.
- Garnish with fresh thyme sprigs for added aroma and presentation.
- Serve with pasta, mashed potatoes, or steamed vegetables to complete the meal.
- Season salt and pepper to taste throughout cooking for best flavor balance.
Keywords: chicken recipe, creamy mushroom sauce, asiago cheese chicken, stovetop chicken, savory chicken dish, easy chicken dinner