Mushroom Asiago Chicken
A comforting and creamy dish featuring tender chicken breasts bathed in a rich Asiago cream sauce and earthy mushrooms, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Can substitute with chicken thighs.
- 1 cup mushrooms, sliced Use cremini or button mushrooms.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup Asiago cheese, grated Can substitute with Parmesan or Gruyère.
- 2 tablespoons olive oil For cooking.
- to taste Salt and pepper
For Serving
- Pasta, rice, or crusty bread For serving.
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper, then add to the skillet. Cook for 5 to 7 minutes on each side until golden brown and fully cooked through.
- Once done, remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté until they are softened, releasing their delicious aroma.
Cooking
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the grated Asiago cheese, allowing it to melt into the cream and thicken the sauce beautifully.
- Return the chicken to the skillet, coating each piece in the creamy mushroom sauce.
Serving
- Serve hot over a bed of pasta, fluffy rice, or alongside crusty bread for dipping.
Notes
For best results, use fresh ingredients and do not rush the searing process. Taste and adjust seasonings according to your preference. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.