Creamy Mushroom Asiago Chicken: 30-Min Weeknight Delight (Print Version)
Creamy Mushroom Asiago Chicken, a quick 30-minute meal. Rich, savory, and perfect for busy weeknights.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: High Protein
# Ingredients:
→ Main Stars
01 -
1.5 lbs boneless, skinless chicken breasts, sliced horizontally into cutlets
02 -
8 oz cremini mushrooms, sliced
→ Flavor Foundation
03 -
4-5 cloves garlic, minced
04 -
1 large shallot, finely chopped
05 -
1 cup low-sodium chicken broth
→ Dairy & Finishers
06 -
1 cup heavy cream
07 -
3/4 cup freshly grated Asiago cheese
→ Seasoning & Garnish
08 -
2 tbsp olive oil
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
First things first, pat those chicken breasts really dry with paper towels. This is crucial for getting a good sear, not just steaming them, which I've definitely done before, oops! Slice them in half horizontally to make thinner cutlets, or just pound them a bit if they're super thick. Then, slice your mushrooms, mince your garlic, and finely chop those shallots. Getting all your ingredients ready, what they call "mise en place," makes the cooking process so much smoother, honestly.
02 -
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken cutlets in a single layer. Don't overcrowd the pan; you might need to do this in batches. Sear for about 3-4 minutes per side until golden brown and cooked through. This step builds so much flavor! Remove the chicken from the skillet and set it aside on a plate; those delicious brown bits at the bottom of the pan are staying right there for the sauce, so don't clean it!
03 -
Add another drizzle of olive oil to the same skillet if needed. Toss in your sliced mushrooms and cook them until they release their moisture and start to brown, about 5-7 minutes. This is where your kitchen starts smelling amazing, trust me! Then, add the minced shallots and garlic, cooking for another minute until fragrant. Don't let the garlic burn, that's a mistake I've made too many times, and it makes everything bitter.
04 -
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan – that's pure flavor! Let it simmer for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Bring it to a gentle simmer, allowing it to thicken for about 3-5 minutes. The sauce will start to look rich and luxurious; this is where the magic really happens for our Creamy Mushroom Asiago Chicken. Season with salt and pepper to your liking.
05 -
Reduce the heat to low, then gradually stir in the freshly grated Asiago cheese until it's completely melted and smooth. Make sure the heat is low, or the cheese can get clumpy, which I've definitely experienced. Once the cheese is incorporated, return the seared chicken cutlets and any accumulated juices to the skillet. Spoon that gorgeous Creamy Mushroom Asiago Chicken sauce over the chicken, making sure every piece is coated.
06 -
Let the chicken warm through in the sauce for a minute or two. Garnish generously with fresh chopped parsley. The vibrant green really pops against the creamy sauce, making the dish look even more inviting. Serve your incredible Creamy Mushroom Asiago Chicken immediately, perhaps with some crusty bread or pasta to soak up every last drop of that amazing sauce. It’s honestly so satisfying!
# Notes:
01 -
Don't overcrowd the pan, honestly, it just steams the chicken instead of searing.
02 -
This sauce thickens beautifully overnight, making leftovers a dream.
03 -
Tried swapping Asiago for Parmesan once; it was good, but not *this* good.
04 -
Serve with crusty bread to soak up every last bit of that amazing sauce.
# Tools You'll Need:
01 -
Large skillet
02 -
whisk
03 -
cutting board
04 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 40g
Total Carbohydrate: 8g
Protein: 40g