If you’ve ever dreamed of a restaurant-quality meal that magically comes together in half an hour, this is it. Ultimate Mushrooms Asiago Chicken isn’t just any recipe—it’s the one that literally won awards. Yep, this beauty snagged the Grand Prize in the Meredith Corporation’s “Best of Food Blogger Recipes”, which includes food giants like Family Circle and Better Homes & Gardens. So, FYI—it’s not just you who’s obsessed with it!
This creamy, garlicky, herby, and cheesy chicken dish will have everyone at the table doing a happy dance. It’s that rare mix of simple ingredients + crazy gourmet flavor that hits all the right notes. Whether you’re whipping up dinner for the family, cooking for a date night, or just treating yourself after a long day, this dish screams Winner Winner Chicken Dinner—because that’s exactly what it is.
Introduction to the Recipe
The magic of Ultimate Mushrooms Asiago Chicken lies in how effortlessly elegant it is. Picture this: tender, juicy chicken breasts seared to golden perfection, blanketed in a rich, velvety sauce made from earthy mushrooms, fresh thyme, and creamy Asiago cheese. Add a splash of white wine and a little cream, and suddenly you’re eating like you’re in a French bistro—but you’re actually still in your slippers.
It’s comforting, indulgent, and downright irresistible. The kind of dish that makes you think, “Wait, I made this?!”
What’s even better? You can have it on the table in 30 minutes flat. No complicated prep, no fancy tools—just you, your skillet, and a little culinary magic.
What Makes This Recipe So Irresistible
The secret to this Asiago Chicken masterpiece is all about balance. It’s rich without being heavy, fancy but totally foolproof. Let’s break down the irresistible trifecta that makes it shine:
- Flavor Depth: The combination of fresh mushrooms, thyme, and white wine gives this sauce a depth that’s hard to beat. It’s savory, herby, and slightly tangy—all the right vibes.
- Creamy Goodness: That Asiago cheese doesn’t just melt—it transforms the sauce into a velvety, nutty blanket of deliciousness.
- Quick and Easy: Seriously, 30 minutes from start to finish. You can go from chopping mushrooms to plating like a pro in less time than it takes to binge-watch one episode of your favorite show.
And hey, even if you’re not a pro chef, this one makes you look like one.
Ingredients (and Why They Work So Well)
Here’s what you’ll need to make this award-winning chicken magic happen:
For the Chicken:
- 4 boneless, skinless chicken breasts – Tender, mild, and the perfect base for that rich sauce.
- Salt and pepper – The classic seasoning duo that wakes everything up.
- 2 tablespoons olive oil or butter – For searing that chicken to golden perfection.
For the Mushroom Asiago Sauce:
- 8 oz fresh mushrooms, sliced – Earthy and meaty, they soak up every drop of flavor.
- 3 cloves garlic, minced – Because every great sauce starts with garlic.
- 1 teaspoon fresh thyme (or ½ teaspoon dried) – Adds that herbal brightness.
- ¾ cup dry white wine (Chablis or Pinot Grigio) – Light, crisp, and perfect for deglazing the pan.
- 1 cup heavy cream – Smooths everything out with a luxurious texture.
- 1 cup freshly grated Asiago cheese – Nutty, sharp, and the star of the show.
Optional (but recommended):
- A sprinkle of fresh parsley for color.
- Extra Asiago for garnish—because there’s no such thing as too much cheese.
How To Make It (Step-by-Step & Simple)
- Sear the Chicken:
Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper, then cook for about 5 minutes per side until golden and cooked through. Remove and set aside. - Cook the Mushrooms:
In the same pan, toss in the mushrooms. Let them brown and release their juices—it takes about 5–7 minutes. Add garlic and thyme, stirring until fragrant. - Deglaze and Simmer:
Pour in that white wine and give the pan a good stir, scraping up all the flavorful bits stuck to the bottom (that’s where the magic is). Let it simmer until reduced by half. - Make It Creamy:
Add the cream and reduce the heat to low. Stir in the Asiago cheese until melted and smooth. - Combine and Serve:
Return the chicken to the pan, coating each piece in the sauce. Let everything simmer together for a few minutes so the flavors can mingle.
Pro Tip: If your sauce feels a bit thick, add a splash of chicken broth or milk to loosen it. If it’s too thin, let it simmer a minute longer. Balance, baby.
The Story Behind the Recipe
This dish actually started out as a happy kitchen accident. While tending an herb garden one hot summer day, the creator noticed the German thyme was thriving, unlike everything else. That tiny spark of inspiration led to a “what if” moment—what if we swapped out basil for thyme and paired it with Asiago cheese instead of the usual Parmesan?
Add a bottle of Chablis and some fresh mushrooms from the market, and the rest is delicious history. The flavor combination hit all the right notes—earthy, creamy, herbaceous—and eventually won the Grand Prize in the Best of Food Blogger Recipes 2013.
Fun fact: One reader even tried this recipe with boneless pork chops, and it turned out amazing. So if chicken’s not your thing, there’s your next dinner idea.
Pro Tips for the Best Outcome
Want to make your Poultry Recipes pop? Keep these in mind:
- Use freshly grated Asiago, not pre-shredded—it melts smoother and tastes way better.
- Don’t rush the mushrooms. Let them caramelize; it deepens the flavor.
- Deglaze like a boss. The browned bits at the bottom of the pan are pure gold.
- Keep the chicken juicy. Don’t overcook it—use an instant-read thermometer and pull it off at 165°F.
- Use good wine. If it’s not good enough to drink, it’s not good enough to cook with.
Variations to Try
Feeling adventurous? Here’s how to remix your Chicken Dishes Recipes into something new:
- Swap the Protein: Try pork chops or turkey cutlets for a twist. (Yep, this also works as one of those elegant Turkey Dishes.)
- Add Veggies: Spinach, sun-dried tomatoes, or even roasted red peppers can make this even more colorful.
- Make It a Casserole: Combine cooked pasta, chicken, and sauce in a baking dish, top with breadcrumbs and more Asiago, and bake for 15 minutes. You’ve just made yourself a killer Chicken Recipes Casserole.
- Turn It Italian: Toss in some capers and a squeeze of lemon juice at the end for a bright, tangy version.
Best Way to Serve
Serving Asiago Chicken is all about letting that creamy sauce shine. Try one of these combos for max impact:
- Over buttered noodles or fettuccine for a rich, restaurant-style dinner.
- With mashed potatoes or rice pilaf to soak up every drop of sauce.
- Paired with crusty bread and a glass of that same white wine you cooked with (chef’s treat!).
If you’re serving it for company, scatter some fresh herbs and a little extra Asiago on top. It turns into a Chicken Main Dish that looks as impressive as it tastes.
Quick Tips for Storage and Leftovers
This Asiago Chicken recipe keeps beautifully, so don’t stress about making extra.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently over low heat on the stovetop or in the microwave at half power, stirring occasionally. Add a splash of cream if it thickens too much.
- Freeze: Freeze the sauce and chicken separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Bonus Tip: If you’re planning ahead, make the sauce a day in advance. It actually tastes even better after the flavors meld overnight.
FAQs About Ultimate Mushrooms Asiago Chicken
Can I use another cheese besides Asiago?
Absolutely! Parmesan or Romano works well too, though you’ll lose that signature nutty sharpness.
I don’t have wine. Can I substitute it?
Yep! Use chicken broth and a squeeze of lemon for brightness.
What’s the best mushroom variety for this recipe?
Baby bellas or creminis are the go-tos, but even plain white mushrooms do the trick.
Can this be made ahead of time?
For sure. Make the sauce and cook the chicken separately, then combine and heat before serving.
Does it work for special occasions?
100%. It’s one of those Chicken Entrees that can pass for fine dining, perfect for Food For Birthday dinners, holidays, or date nights.
Final Thoughts
At the end of the day, Ultimate Mushrooms Asiago Chicken is the kind of dish that turns ordinary nights into celebrations. It’s rich, elegant, and packed with comfort—basically the perfect mix of gourmet flair and weeknight convenience.
You get all the pleasure of a fancy meal without the hours in the kitchen. And that’s why this Winner Winner Chicken Dinner has earned a permanent spot in countless kitchens.
Whether you serve it with pasta, potatoes, or just a spoon to scoop up every last drop of sauce, it’s a keeper.
So go ahead, pour that wine (for the sauce and yourself), grab your skillet, and whip up one of the best Poultry Recipes you’ll ever taste. You’ll understand why this recipe beat the competition—it’s pure comfort food with an upscale twist.
Because when chicken tastes this good, every dinner’s a win. 🥂
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Ultimate Mushroom Asiago Chicken Mushrooms — Winner Winner Chicken Dinner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Dinner
Description
This Mushroom Asiago Chicken is the kind of meal that feels straight out of a cozy European bistro — rich, savory, and luxuriously creamy, yet easy enough for a weeknight dinner. Imagine tender chicken bathed in a silky sauce of white wine, earthy mushrooms, garlic, thyme, and melted Asiago cheese. Yep, it’s that kind of delicious.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts (about 2 large pieces)
- 2 cups fresh mushrooms, halved
- 1 garlic clove, finely minced
- 3 sprigs of fresh thyme (or ½ teaspoon dried thyme)
- 1½ cups dry white wine (like Chablis or Pinot Grigio)
- ½ cup seasoned flour (see below)
- 2 tablespoons butter
- 2 tablespoons olive oil, divided
- ½ cup heavy cream
- ⅓ cup freshly shredded Asiago cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
For the Seasoned Flour:
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Prep the Chicken
Start by flattening the chicken breasts so they cook evenly. Place each breast between two pieces of plastic wrap or wax paper and gently pound them with a meat mallet until about ¼-inch thick. Cut the flattened chicken into two or three smaller portions for easier serving.
Step 2: Dredge and Sear
In a shallow dish, mix the flour, salt, and pepper to create the seasoned coating. Dredge the chicken in the flour, shaking off any excess.
Heat a large skillet over medium heat and melt the butter with 1 tablespoon of olive oil. Once hot, add the chicken and cook until golden brown — about 4–5 minutes per side. Remove and set aside.
Step 3: Sauté the Mushrooms
Add the remaining tablespoon of olive oil to the same pan. Toss in the mushrooms and cook until they begin to brown and release their juices, about 5–6 minutes. Add minced garlic and cook for another minute, just until fragrant.
Step 4: Deglaze and Simmer
Pour the white wine into the pan and scrape up the flavorful bits stuck to the bottom (that’s the good stuff!). Gently crush the thyme sprigs between your fingers to release the oils, then drop them into the pan. Return the chicken pieces to the skillet, reduce the heat, cover, and let everything simmer together for about 15–20 minutes.
Step 5: Make the Sauce Creamy
Remove the chicken once again and set aside on a warm plate. Stir the heavy cream into the mushroom and wine mixture. Lower the heat and slowly sprinkle in the Asiago cheese, stirring until melted and smooth. The sauce should thicken as it cooks — continue simmering until it reduces by about half.
Pro Tip: If you’re short on time, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in to thicken the sauce faster. But IMO, letting it reduce naturally gives a richer, deeper flavor.
Step 6: Combine and Serve
Add the chicken back into the skillet, spooning the sauce generously over the top. Let it warm through for a few minutes before serving.
Notes
Serving Suggestions
Garnish with fresh thyme sprigs for a pop of color and aroma. This dish is absolutely heavenly served over buttered noodles, creamy mashed potatoes, or a simple bed of rice to soak up all that luscious sauce. A glass of white wine on the side doesn’t hurt either!
Optional Add-ons:
-
Sprinkle with a bit of extra shredded Asiago before serving for more cheesy depth.
-
Add a handful of baby spinach or sun-dried tomatoes to the sauce for extra flair.
Storage
Leftovers? You’re in luck. Store any remaining Mushroom Asiago Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave at low power, adding a splash of cream or milk if the sauce thickens too much.
You can also freeze it — just cool completely first, then seal tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.
This Mushroom Asiago Chicken is comfort food done classy — buttery, garlicky, and brimming with flavor. It’s easy enough for a weeknight and elegant enough for company. Once you make it, don’t be surprised if it becomes your new go-to chicken dinner winner.
Nutrition
- Serving Size: 4oz
- Calories: 611kcal
- Sugar: 2g
- Sodium: 2569mg
- Fat: 29g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 134mg
