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–+ servings
Mushroom Asiago Chicken

Creamy Mushroom Asiago Chicken for a Quick Gourmet Dinner

This Mushroom Asiago Chicken is a rich and creamy dish ready in just 30 minutes, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breast Alternatively, chicken thighs or pork chops can be used.
  • 1 cup Seasoned Flour Gluten-free flour can be used if needed.
For the Sauce
  • 2 cups Mushrooms Feel free to substitute with portobello or shiitake.
  • 1 clove Garlic Minced.
  • 3 sprigs Thyme Use 1/2 tsp of dried thyme if fresh is unavailable.
  • 1.5 cups Dry White Wine Can be substituted with chicken stock.
  • 0.5 cup Heavy Cream Half-and-half can be used for a lighter option.
  • 0.33 cup Asiago Cheese Shredded; Romano or Parmesan can be used as alternatives.
  • 2 tablespoons Butter Extra olive oil can be used.
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
For Seasoning
  • 0.5 teaspoon Salt Add to taste.
  • 0.25 teaspoon Pepper Add to taste.

Equipment

  • large skillet
  • Meat Mallet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Pound the boneless, skinless chicken breasts to an even thickness of about 1/4 inch, then cut into serving pieces.
  2. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat until melted and bubbly.
  3. Dredge each piece of chicken in seasoned flour, coating both sides, then place in the skillet and sauté for about 5 minutes on each side until golden brown and cooked through.
  4. Add remaining tablespoon of olive oil to the skillet, then sauté the sliced mushrooms and minced garlic for about 4–5 minutes until browned.
  5. Pour in the white wine to deglaze the skillet, scraping up the browned bits and simmering for 2–3 minutes.
  6. Add thyme sprigs to the pan and return the chicken to the skillet, simmering for 15–20 minutes.
  7. Stir in the heavy cream and shredded Asiago cheese, cooking over low heat for 5–10 minutes until the sauce thickens.
  8. Return chicken to the skillet, heat through for 2–3 minutes, and serve over pasta, couscous, or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1.5mg

Notes

Pounding chicken ensures even cooking. Taste the sauce before serving to adjust seasonings.

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