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Chicken in a Creamy Asiago Mushroom Sauce

Irresistible Chicken in a Creamy Asiago Mushroom Sauce Delight

Indulge in this Chicken in a Creamy Asiago Mushroom Sauce, a comforting dish perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Can substitute with chicken breasts.
For the Sauce
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • to taste Salt
  • to taste Pepper
  • 8 ounces Cremini or Baby Bella Mushrooms Can substitute with white button mushrooms.
  • 3 cloves Garlic Minced, fresh preferred.
  • 2 teaspoons Fresh Thyme Can substitute with ½ teaspoon dried thyme.
  • 1 cup Dry White Wine Can substitute with more chicken broth.
  • 1 cup Chicken Broth Ensure gluten-free if required.
  • 1 cup Heavy Cream Whole milk can substitute but may affect richness.
  • 1 cup Asiago Cheese Can substitute with Parmesan or Gruyère.
  • 1 teaspoon Onion Powder Can be omitted.
For the Garnish
  • to taste Fresh Thyme or Parsley For presentation.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels, then generously season with salt and pepper on both sides.
  2. Preheat a large skillet over medium-high heat for about 2 minutes.
  3. Add olive oil and butter to the skillet, allowing them to melt and combine for about 30 seconds.
  4. Place the chicken thighs skin-side down in the skillet and sear for about 5–6 minutes until golden brown.
  5. Flip the chicken over and cook for an additional 5–6 minutes until browned.
  6. Transfer the chicken to a plate and set aside.
  7. In the same skillet, add sliced mushrooms and sauté for 6–8 minutes until browned and tender.
  8. Add minced garlic and thyme into the skillet, sauté for 1–2 minutes until aromatic.
  9. Pour in the dry white wine and scrape the bottom to lift flavorful bits, boiling for 2–3 minutes.
  10. Stir in chicken broth and onion powder, then add heavy cream and simmer gently for 2-3 minutes.
  11. Gradually stir in the grated Asiago cheese until it melts completely.
  12. Return chicken thighs to the skillet, skin-side up, cover, and reduce heat to low. Simmer for 15–20 minutes.
  13. Uncover and let the sauce simmer for an additional 2–3 minutes to thicken.
  14. Garnish with fresh thyme or parsley and serve over egg noodles or mashed potatoes.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1.5mg

Notes

Ensure chicken thighs reach an internal temperature of 165°F for perfect doneness. Opt for freshly grated Asiago for better flavor. Don't skip deglazing for added flavor to the sauce.

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