Mushroom Asiago Chicken (Print Version)
Pan-seared chicken in a rich, creamy mushroom and Asiago cheese sauce
# What You'll Need:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Seasoning & Coating
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - ½ cup all-purpose flour
→ Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Vegetables & Aromatics
07 - 8 oz cremini or white mushrooms, sliced
08 - 3 garlic cloves, minced
09 - 1 small shallot, finely chopped
→ Liquids
10 - ½ cup dry white wine or chicken broth
11 - 1 cup low-sodium chicken broth
12 - ½ cup heavy cream
→ Cheese
13 - ¾ cup freshly grated Asiago cheese
→ Fresh Herbs
14 - 2 tbsp chopped fresh parsley
# Directions:
01 - Pat chicken breasts dry with paper towels, season both sides generously with salt and pepper. Lightly dredge each breast in flour, shaking off any excess coating.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
03 - Add remaining 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until they release moisture and develop golden brown edges. Stir in shallot and garlic; cook 1 minute until fragrant.
04 - Pour in white wine, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Let simmer for 2 minutes until slightly reduced, then add chicken broth and bring to a gentle simmer.
05 - Stir in heavy cream and grated Asiago cheese, whisking continuously until cheese melts completely and sauce becomes smooth and velvety. Simmer for 2–3 minutes until sauce coats the back of a spoon.
06 - Return chicken breasts and any accumulated juices to the skillet. Spoon sauce and mushrooms generously over the chicken. Simmer gently for 2–3 minutes until chicken is heated through. Garnish with fresh parsley and additional Asiago cheese if desired.
# Expert Tips:
01 -
- The sauce comes together in under 10 minutes but tastes like it simmered all afternoon
- Asiago adds this incredible depth that regular Parmesan just cant match
02 -
- Dont rush the mushrooms when they release moisture and start browning, thats where all the flavor develops
- Asiago melts differently than softer cheeses, so give it time to fully incorporate into the sauce
03 -
- If your sauce looks too thin, let it simmer an extra minute because it will continue to thicken as it stands
- Buy a block of Asiago instead of pre-shredded for the smoothest melting texture