Description
This creamy Asiago chicken recipe features tender, pan-seared chicken breasts smothered in a luxurious Asiago cheese and white wine cream sauce with sautéed mushrooms and garlic. Ready in just 35 minutes, it’s a flavorful and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
Sauce and Vegetables
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups mushrooms, halved
- ½ cup flour
- 1 ½ cups dry white wine
- ½ cup heavy cream
- ½ cup shredded Asiago cheese
Instructions
- Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, onion powder, and parsley to infuse flavor before cooking.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the halved mushrooms to the skillet and cook, stirring occasionally, until they are softened and browned, about 5 minutes.
- Add Flour: Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste and help thicken the sauce later.
- Deglaze with Wine: Slowly pour in the dry white wine while stirring constantly to prevent lumps. Allow the mixture to simmer gently until it thickens slightly, about 5 minutes.
- Finish Sauce: Stir in the heavy cream and shredded Asiago cheese. Continue cooking over low heat until the sauce becomes creamy and the cheese melts completely.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the sauce over the top, and let them warm through for a couple of minutes before serving.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Chicken breasts can be substituted with chicken thighs if preferred.
- For a thicker sauce, cook a few extra minutes to reduce further.
- Serve over pasta, rice, or with crusty bread to soak up the creamy sauce.
- Leftovers keep well in the refrigerator for up to 3 days.
