Indulgent Mushroom Asiago Chicken for a Cozy Dinner Night
Enjoy the rich, creamy flavors of Mushroom Asiago Chicken, perfect for a cozy dinner night.
Equipment
- skillet
Ingredients
For the Chicken
- 4 pieces Chicken Breasts Boneless and skinless
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
For the Sauce
- 8 ounces Mushrooms (Cremini or Button) Shiitake can be used for a deeper flavor
- 3 cloves Garlic Minced
- 1 cup Heavy Cream Can switch to half-and-half for a lighter version
- 1 cup Chicken Broth
- 1 cup Asiago Cheese Parmesan is a great substitute
- 1 teaspoon Dried Thyme Fresh thyme is an alternative
- 1 teaspoon Dried Rosemary Can be replaced with thyme if preferred
- 1/2 teaspoon Crushed Red Pepper Flakes Adjust according to heat preference
For Garnish
- 2 tablespoons Fresh Parsley Chopped
Instructions
Cooking Steps
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium heat and add the chicken. Cook for about 5-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove chicken and set aside.
- Sauté sliced mushrooms in the same skillet for about 5 minutes until browned and tender.
- Add minced garlic and stir for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring well. Let simmer to thicken.
- Stir in Asiago cheese until melted and sauce is smooth.
- Mix in dried thyme, rosemary, and crushed red pepper flakes.
- Return chicken to the skillet, spooning sauce over. Simmer uncovered for an additional 5 minutes.
- Garnish with chopped parsley before serving.
Notes
Serve with a side of crusty bread to soak up the sauce if desired.