Name: Mushroom Asiago Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 2 tablespoons olive oil; 8 ounces mushrooms, sliced; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 cup Asiago cheese, shredded; 1 teaspoon dried thyme; 1 teaspoon dried basil; Fresh parsley, chopped (for garnish)

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Mushroom Asiago Chicken a creamy Asiago cheese and mushroom chicken dish featuring a savory garlic herb sauce that’s both comforting and elegant.

Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

8 ounces mushrooms, sliced

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

1 cup Asiago cheese, shredded

1 teaspoon dried thyme

1 teaspoon dried basil

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I season the chicken breasts generously with salt and pepper.

I heat olive oil in a large skillet over medium-high heat. Then I add the chicken and cook it for 5-7 minutes per side until golden brown and cooked through. Once done, I remove the chicken and set it aside.

Using the same skillet, I add the sliced mushrooms and sauté them for 4-5 minutes until they are browned and softened. Next, I add the minced garlic and cook for 1 minute until fragrant.

I pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits for extra flavor.

I stir in the heavy cream, Asiago cheese, dried thyme, and dried basil. Then, I let the sauce simmer for 3-4 minutes until it thickens slightly.

I return the chicken to the skillet, spooning the sauce over the top. I cook everything together for another 2-3 minutes to warm through and allow the flavors to meld.

Before serving, I garnish the dish with fresh chopped parsley.

Servings and timing

This recipe serves 4 people.
Prep time is about 10 minutes, cooking time takes roughly 25 minutes, making the total time around 35 minutes.

Variations

I sometimes swap the Asiago cheese for Parmesan or Pecorino Romano for a slightly different flavor profile. If I want to add a bit of heat, I’ll sprinkle some crushed red pepper flakes into the sauce. For a lower-fat option, I substitute half-and-half for the heavy cream, though the sauce won’t be as rich. Adding spinach or sun-dried tomatoes can also bring extra color and nutrients to the dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stovetop over low heat to prevent the sauce from separating. Adding a splash of chicken broth or cream while reheating helps keep the sauce smooth and creamy.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! I like using cremini, button, or even shiitake mushrooms. Each type adds its own unique flavor.

Is there a substitute for Asiago cheese?

Yes, Parmesan or Pecorino Romano work well as substitutes. They provide a similar salty, nutty flavor.

Can I make this recipe dairy-free?

You could try using coconut cream or a dairy-free cream substitute, but the flavor and texture will be different from the original.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (75°C) using a meat thermometer, or that the juices run clear when pierced.

Can I prepare this recipe ahead of time?

You can prepare the sauce and chicken separately and combine them before reheating. However, it’s best served fresh for the creamiest texture.

Conclusion

I find Mushroom Asiago Chicken to be a wonderfully comforting yet elegant meal that’s surprisingly easy to make. The creamy, cheesy sauce paired with tender chicken and earthy mushrooms never fails to impress. Whether for a weeknight dinner or a special occasion, this recipe has become one of my favorites to turn to when I want something delicious and satisfying.

Recipe:

Mushroom Asiago Chicken

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Low Salt

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Description

A creamy Asiago cheese and mushroom chicken dish featuring a savory garlic herb sauce that’s both comforting and elegant.

Instructions

Season the chicken breasts generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add sliced mushrooms and sauté for 4-5 minutes until browned and softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits.
Stir in heavy cream, Asiago cheese, dried thyme, and dried basil. Let the sauce simmer for 3-4 minutes until slightly thickened.
Return the chicken to the skillet, spoon the sauce over the top, and cook together for another 2-3 minutes to warm through and meld flavors.
Garnish with fresh chopped parsley before serving.