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

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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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.

Asiago cheese can be substituted with Parmesan or Pecorino Romano for a different flavor.

For a bit of heat, add crushed red pepper flakes to the sauce.

To reduce fat, substitute half-and-half for heavy cream, though sauce will be less rich.

Adding spinach or sun-dried tomatoes adds color and nutrients.

Store leftovers in an airtight container in the refrigerator up to 3 days.

Reheat gently on stovetop with a splash of chicken broth or cream to keep sauce smooth.