Mushroom Asiago Chicken Recipe — an easy, restaurant-style dinner at home
Mushroom Asiago Chicken Recipe is your shortcut to a dinner that tastes like it needed a reservation — but honestly took you about 30 minutes. Tender chicken, sautéed mushrooms, a splash of white wine, and a silky Asiago-infused cream sauce come together in one pan for a cozy, elegant meal. Ready to get dinner on the table fast and feel like a kitchen rockstar? Let’s go.
Why you’ll want to make this tonight
There’s a reason this dish keeps showing up in weeknight rotations and dinner-party menus. It’s fast, forgiving, and feels gourmet without fuss.
- Quick and satisfying. You can have dinner ready in roughly 30 minutes.
- Big flavor, small effort. The combination of wine, garlic, mushrooms, and Asiago tastes far more complicated than it actually is.
- Flexible and crowd-friendly. Swap chicken thighs, scale up for Large Group Meals, or serve over pasta, rice, or mashed potatoes.
- Comfort food with polish. It feeds the soul but looks beautiful on a plate.
Want to swap formats? If you’re into one-pot convenience, this joins your Stirmax Multicooker Recipes list beautifully with a few small technique changes. And if you love stuffed mains, try the Asiago Stuffed Chicken idea below — same flavors, different presentation.
The Key Ingredients (and Why You Need Them)
Below I list the main components (no amounts here — the recipe card will have those). I’ll explain what each part does so you know how to tweak things confidently.
- Chicken (breasts or thighs): The base protein. Breasts cook faster and stay lean; thighs give a juicier, slightly richer result.
- Flour for dredging: Creates a light crust and slightly thickens the sauce when pan juices combine with the cream.
- Mushrooms: Provide earthiness and umami — cremini or white button are perfect.
- Garlic & fresh thyme: Tiny aromatics with huge payoff; they elevate the sauce into something restaurant-grade.
- Dry white wine: Adds acidity and depth; if you prefer, use a good-quality chicken stock.
- Butter and olive oil: The flavor engine for sautéing and richness.
- Heavy cream: Makes the sauce silky and lush; you can thin with stock for a lighter finish.
- Asiago cheese: The signature note — sharp, salty, and creamy. Freshly grated Asiago melts into the sauce beautifully.
- Salt and cracked black pepper: Seasoning is everything. Taste and adjust.
Each ingredient earns its place: texture, richness, acid, or umami. Skip a poor-quality ingredient and the sauce will show it; choose good ones and the dish sings.
How to Make It
This step-by-step keeps things simple and reliable. Read through once, then cook.
- Prep the chicken. Pat chicken dry and pound to an even thickness (about ¼–½ inch). This ensures even cooking and keeps the meat juicy. Season the chicken with salt and pepper.
- Dredge lightly. Toss the chicken pieces in seasoned flour, shaking off excess. The thin flour coating helps develop a golden crust and will slightly thicken the sauce later.
- Brown the chicken. Heat a skillet over medium-high heat with a mix of butter and oil. Sear the chicken until golden, about 4–5 minutes per side depending on thickness. Work in batches if you need to — don’t crowd the pan. Transfer cooked pieces to a plate; they’ll finish cooking in the sauce.
- Sauté the mushrooms. Add a touch more oil or butter to the skillet, then add sliced mushrooms. Cook until they release liquid and turn golden — about 4–5 minutes. Toss in minced garlic for the final minute.
- Deglaze with wine. Pour in white wine and scrape up browned bits with a wooden spoon. Let the wine reduce a bit (1–2 minutes) so the alcohol cooks off and the flavor concentrates.
- Add herbs and return chicken. Stir in fresh thyme (or dried), then nestle the browned chicken back into the pan.
- Simmer gently. Lower heat, cover, and simmer until chicken reaches 165°F internally — usually 10–15 minutes depending on size. This step ensures thorough cooking without drying the meat.
- Finish the sauce. Remove chicken to a warm plate. Stir heavy cream and grated Asiago into the skillet over low heat. Stir continuously until the cheese melts and the sauce thickens to a silky consistency (3–5 minutes). Taste and season.
- Combine & serve. Nestle the chicken back into the sauce to warm. Finish with extra grated Asiago and a sprinkle of thyme or cracked pepper. Serve over pasta, mashed potatoes, or your favorite grain.
Bold tip: Always finish the sauce over low heat to avoid curdling the cream and to get a glossy texture.
Pro tips for perfect results
- Pound the chicken evenly. This simple step prevents overcooked edges and undercooked middles.
- Use freshly grated Asiago. Pre-shredded cheese has anti-clumping agents and won’t melt as smoothly.
- Don’t rush the wine reduction. It’s where depth develops. Let it evaporate slightly before adding cream.
- Control heat when adding cream. Keep the pan low — sudden high heat can separate the sauce.
- Taste as you go. Salt and acid (a squeeze of lemon at the end) can balance richness.
- Make it ahead wisely. Prepare the chicken and mushrooms, refrigerate, then finish the sauce and assemble when ready — this cuts final cooking time significantly.
Bold note: If the sauce gets too thick, loosen it with a splash of stock, milk, or reserved pasta water.
Variations you’ll want to try
This recipe is a template — customize it.
- Asiago Stuffed Chicken: Butterfly breasts, stuff with Asiago and a few sautéed mushrooms, sear and finish in the oven for a dramatic presentation.
- Creamy spinach swap: Add baby spinach to the sauce at the end until just wilted for color and extra nutrients.
- Sun-dried tomato boost: Fold in chopped sun-dried tomatoes for sweetness and chew.
- Spicy kick: Toss in red pepper flakes when simmering for a pleasant heat layer.
- Pork or veal alternative: Use pork chops or veal scaloppine if you want a non-chicken option — cook times adjust slightly.
- Stirmax Multicooker Recipes adaptation: Brown chicken and mushrooms in your multicooker on sauté, then add wine and cream and cook on low for a similar result with minimal hands-on time.
- Dairy-free: Use coconut cream and a dairy-free hard cheese alternative, though flavor will shift.
Want to lean Mediterranean? Keep it lighter on cream, add fresh lemon and herbs — a nod to a Mediterranean Diet Meal Plan without losing comfort.
What to serve with it
This dish pairs beautifully with simple sides that soak up sauce.
- Pasta (fettuccine, pappardelle): Classic and decadent — toss pasta with sauce before plating.
- Creamy mashed potatoes: A comfort-food pairing; potatoes love Asiago sauce.
- Rice or quinoa: For a lighter grain option, use fluffy quinoa for nuttiness.
- Steamed green veg: Broccoli, green beans, or asparagus add a fresh contrast.
- Arugula salad: A peppery salad with lemon vinaigrette cuts richness and cleanses the palate.
- Crispy bread: Rustic bread for sopping makes the meal feel hearty and convivial.
Pair it with a crisp white wine like Pinot Grigio or a light Chardonnay — they echo the sauce’s acidity and richness.
Make-ahead, storage & freezing
- Make-ahead: Sear chicken and sauté mushrooms up to 24 hours in advance. Refrigerate, then finish the sauce when you’re ready to serve.
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of cream or stock to revive the sauce.
- Freeze: Freeze cooled portions for up to 2 months. Thaw overnight in the fridge; reheat gently, adding extra liquid as needed.
- Safety note: Don’t leave the dish at room temperature for more than 2 hours.
Bold tip: Reheat slowly — high heat ruins cream texture. Add a splash of cream or stock to refresh consistency.
Scaling up for a crowd
Hosting? This dish scales easily for Large Group Meals. Use a wide sauté pan or two pans to brown chicken in batches, then finish in a large ovenproof dish or a wide skillet. Keep warm in a low oven (200–225°F) until serving.
If you’re serving a crowd and want hands-off time, adapt the recipe to a multicooker — see the Stirmax Multicooker Recipes approach above.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Thighs add flavor and stay juicy. Brown them well and allow slightly longer simmer time.
What wine should I use?
A dry white like Pinot Grigio, Sauvignon Blanc, or Chardonnay works well. Avoid cooking wine — it’s salty and one-note.
How do I avoid a broken sauce?
Keep heat low when adding cream and never boil vigorously. If it does curdle, whisk in a splash of cold cream off heat and blend.
Is this suitable for a Mediterranean diet?
You can adapt it: reduce cream, use olive oil, add lemon and herbs — this makes it compatible with a Mediterranean Diet Meal Plan while keeping great flavor.
Can I make it dairy-free?
Yes — use coconut cream or a plant-based cream and a dairy-free hard cheese alternative; note the flavor will change.
Final thoughts — why this recipe works (and why you’ll love it)
Mushroom Asiago Chicken hits the sweet spot between weeknight speed and special-occasion flavor. The technique is straightforward: brown for texture, deglaze for depth, simmer for tenderness, and finish with cheese and cream for that irresistible coating. It reads like a restaurant main but behaves like a simple home-cooked meal.
Think you don’t have time for elevated dinners? Think again. With a modest shopping list and one pan, you can serve something guests will rave about. Prefer other proteins or cooking methods? No problem — this is a versatile blueprint for Chicken Mushroom Recipes, Asiago Chicken riffs, and even cozy Meat Recipes For Dinner rotations.
So: pound the chicken, grate the Asiago, and pour a glass of wine. This one-pan wonder makes the weeknight feel a little more indulgent — and totally worth the fuss.
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Creamy Mushroom Asiago Chicken — Easy One-Pan Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A silky, restaurant-style skillet supper: golden chicken nestled in a mushroom-studded, white-wine cream sauce finished with sharp Asiago.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (or swap with thighs for richer flavor)
- 1 cup all-purpose flour seasoned with salt and black pepper
For the sauce
- 8 oz mushrooms, sliced (white button or cremini)
- 4 garlic cloves, finely chopped
- 2 fresh thyme sprigs (or ½ tsp dried thyme)
- ½ cup dry white wine (or use low-sodium chicken stock)
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil (+ a little extra if needed)
- 1 cup heavy cream (half-and-half works in a pinch)
- 1 cup Asiago cheese, freshly grated (Parmesan or Romano may substitute)
- Salt and freshly ground black pepper, to taste
Instructions
-
Even the chicken. Pat the chicken dry and, using a meat mallet or rolling pin, flatten each breast to an even thickness (about ¼–½ inch). Cut into portions if you prefer smaller pieces. Season the seasoned flour and lightly coat each piece, shaking off excess.
-
Brown the chicken. Heat the butter and olive oil in a large skillet over medium-high heat. When foaming, add the chicken and sear until a deep golden crust forms, roughly 4–5 minutes per side. Work in batches if the pan is crowded. Transfer the browned chicken to a plate and set aside.
-
Cook the mushrooms and garlic. Reduce heat to medium and add a touch more oil if the pan looks dry. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to caramelize (about 4–5 minutes). Stir in the garlic for the last 30–60 seconds until fragrant.
-
Deglaze the pan. Pour in the white wine and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Let the wine bubble and reduce for a minute or two so the flavor concentrates.
-
Add herbs and simmer. Toss in the thyme sprigs, return the chicken to the skillet, and bring the mixture to a gentle simmer. Cover, lower the heat, and cook until the chicken reaches an internal temperature of 165°F (about 10–15 minutes, depending on thickness).
-
Finish the sauce. Remove the chicken to a warm plate. Stir the heavy cream into the mushroom pan and heat gently. Add the grated Asiago and stir over low heat until the cheese melts and the sauce thickens to a silky consistency (3–5 minutes). Taste and season with salt and pepper.
-
Bring it together. Nestle the chicken back into the sauce briefly to heat through. Serve straight from the skillet, finished with extra grated Asiago or a few thyme leaves.
Notes
- Don’t overcook the cream. Keep heat low when adding cream and cheese to prevent separation.
- Freshly grate the cheese. Asiago from the block melts far better than pre-shredded blends.
- Pound for even cooking. Flattening the breasts prevents dry edges and underdone centers.
- Swaps: Use chicken thighs, pork chops, or even large portobello caps as alternatives.
- If the sauce thickens too much, thin with a splash of chicken stock or reserved pasta water.
Serve over pasta, mashed potatoes, rice, or quinoa and garnish with a little extra Asiago and a crack of black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 550kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg
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