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Mushroom Asiago Chicken

A comforting one-pan dish featuring tender chicken breasts in a creamy sauce enriched with earthy mushrooms and nutty Asiago cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breast About 2 large breasts.
  • 1/2 cup seasoned flour Mix 1/2 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper.
  • 2 tbsp butter Unsalted is preferable.
  • 2 tbsp olive oil Divided.
  • 2 cups mushrooms, halved Such as cremini or button mushrooms.
  • 1 clove garlic, minced Fresh garlic preferred.
  • 3 sprigs fresh thyme Or substitute with 1 tsp dried thyme.
  • 1 1/2 cups chicken broth Homemade yields the best flavor.
  • 1/2 cup heavy cream Look for organic if available.
  • 1/3 cup shredded asiago cheese Freshly shredded melts better.
  • 1/2 tsp salt Or to taste.
  • 1/4 tsp pepper Or to taste.

Method
 

Preparation
  1. Pound chicken breasts between waxed paper or plastic wrap until they reach about 1/4-inch thick.
  2. Cut each breast into pieces of 2-3 portions.
Dredging
  1. In a shallow dish, coat the chicken in the seasoned flour, ensuring each piece is thoroughly covered.
  2. Shake off excess flour.
Cooking Chicken
  1. In a heavy skillet, heat 1 tablespoon of olive oil along with 2 tablespoons of butter.
  2. Add the floured chicken and sauté for about 5 minutes on each side until golden brown. Remove from the pan and set aside.
Sautéing Mushrooms
  1. In the same pan, add the remaining tablespoon of olive oil and toss in the halved mushrooms and minced garlic.
  2. Cook for about 5 minutes, stirring frequently until the mushrooms are browned.
Deglazing
  1. Pour in the chicken broth while scraping the pan to lift browned bits.
  2. Add the bruised thyme and let it simmer for 1-2 minutes.
Simmering Chicken
  1. Return the sautéed chicken to the skillet.
  2. Bring to a gentle boil, then lower the heat, cover, and simmer for 15 to 20 minutes until cooked through.
Creating Sauce
  1. Remove the chicken and stir in the heavy cream and shredded Asiago cheese into the pan sauce.
  2. Simmer on low until cheese melts and the sauce reduces by half.
Finalizing the Dish
  1. Return the chicken to the skillet to warm through and coat in the creamy sauce.
Serving
  1. Plate with pasta, couscous, or steamed vegetables, garnishing with fresh thyme.

Notes

Make ahead for deeper flavor. Freezes well.