Description
This Mushroom Asiago Chicken took top honors in a national food-blogger contest — a real crowd-pleaser that’s elegant enough for guests but simple enough for a weekday. Below is the same recipe rewritten with new phrasing and step order for clarity.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 2 cups mushrooms, halved
- 1 garlic clove, minced
- 3 fresh thyme sprigs (or ½ tsp dried)
- 1½ cups dry white wine
- ½ cup seasoned flour (see below)
- 2 Tbsp butter
- 2 Tbsp olive oil (divided)
- ½ cup heavy cream
- 1/3 cup shredded Asiago cheese (adjust to taste)
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
Seasoned flour mix
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prep the chicken
- Place each chicken breast between two sheets of plastic wrap or wax paper and gently pound with a meat mallet until the pieces are an even 1/4-inch thickness. Cut each breast into 2–3 portions for serving.
- Cook the chicken
- In a wide, heavy skillet over medium heat, warm 1 tablespoon of olive oil with 1 tablespoon of butter. Dredge the chicken pieces in the seasoned flour, shaking off any excess, and add them to the hot pan. Sear until each side turns golden, roughly 5 minutes per side. Transfer the chicken to a plate and set aside.
- Sauté mushrooms and deglaze
- Add the remaining tablespoon of olive oil to the skillet. Toss in the mushrooms and the minced garlic, cooking until the mushrooms start to brown and release their juices.
- Pour in the white wine and use a spatula to scrape the brown bits from the bottom of the pan — that flavor is gold. Lightly bruise the thyme (rub between your fingers to release oils) and stir it into the mushroom-and-wine mixture.
- Finish the braise
- Return the browned chicken to the skillet. Bring the skillet to a gentle boil, then lower the heat, cover, and simmer for about 15–20 minutes, until the chicken is cooked through.
- Make the creamy Asiago sauce
- Remove the chicken briefly and keep warm. Stir the heavy cream into the pan and warm it until it’s shimmering. Add the shredded Asiago and stir constantly over low heat until the cheese melts and the sauce thickens. (If you prefer a milder cheese presence, use less Asiago; for a bolder hit, add up to 1/2 cup.)
- Continue simmering the sauce until it reduces by approximately half for concentrated flavor. If you’re short on time, whisk together 1 Tbsp cornstarch (or instant flour) with 2 Tbsp water and stir it into the sauce to thicken more quickly — the reduction tastes better, but the slurry works in a pinch.
- Finish and serve
- Nestle the chicken back into the sauce to rewarm. Taste and season with additional salt and pepper if needed. Garnish with extra thyme sprigs and serve over pasta, rice, or your favorite starch to soak up the sauce.
Notes
- Cheese alternative: If Asiago isn’t available, finely grated Parmesan or Romano will give a similar savory, salty edge.
- Protein swap: Boneless pork chops work wonderfully if you want a non-chicken option.
- Thyme substitution: Use ½ tsp dried thyme if fresh isn’t on hand.
- Make-ahead: Sear chicken and prepare the sauce ahead; reheat together just before serving.
Nutrition
- Serving Size: 4oz
- Calories: 611kcal
- Sugar: 2g
- Sodium: 2569mg
- Fat: 29g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 134mg