Mushroom Asiago Chicken

Posted on May 23, 2025

Skillet Chicken with Asiago Cheese and Garlic Mushroom Sauce

If you’re looking for a dinner recipe that’s creamy, savory, and effortlessly impressive, this Mushroom Asiago Chicken is it! Imagine juicy chicken breasts smothered in a rich, garlicky mushroom sauce, then topped with melty Asiago cheese—every bite is pure comfort. It’s a one-pan wonder that tastes like a fancy night out, but it’s simple enough for a cozy weeknight meal. Perfect for anyone craving something hearty and satisfying without spending hours in the kitchen!

Why You’ll Love This Recipe

This Mushroom Asiago Chicken is the ultimate crowd-pleaser! Whether you’re cooking for family, hosting friends, or just treating yourself, it delivers bold flavor with minimal effort. The mushrooms bring earthy depth, the Asiago cheese adds a sharp, nutty richness, and the creamy sauce ties it all together beautifully. Plus, it’s naturally low-carb and pairs well with pasta, mashed potatoes, or veggies. Best of all? It’s ready in about 30 minutes, making it perfect for busy weeknights or lazy weekends alike.

Ingredients

Before you get started, gather these simple, wholesome ingredients. You might already have most of them in your kitchen!

You’ll need:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 cup chicken broth
1 cup heavy cream
3/4 cup grated Asiago cheese
Fresh parsley, chopped (for garnish)

Instructions

Let’s get cooking! This dish is quick to make and even quicker to disappear—just follow these easy steps:

Prep the chicken
Season both sides of the chicken breasts with salt and pepper.
Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 5–6 minutes per side, or until golden and cooked through. Remove and set aside.
Sauté the mushrooms
In the same skillet, melt the butter. Add sliced mushrooms and cook for 5–7 minutes until browned and tender.
Add garlic and seasoning
Stir in the minced garlic and Italian seasoning. Cook for 1 minute until fragrant.
Make the sauce
Pour in the chicken broth and let it simmer for 2 minutes. Then, stir in the heavy cream and grated Asiago cheese. Let the sauce simmer gently, stirring until the cheese melts and the sauce thickens slightly.
Return the chicken
Add the cooked chicken back into the skillet. Spoon the sauce over the top and let everything simmer together for 3–4 minutes to blend the flavors.
Garnish and serve
Sprinkle with fresh parsley and serve hot!

Servings and Timing

This recipe is just right for a small family dinner or a cozy meal with friends—and it scales easily if you’re feeding a crowd!

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Tips and Variations

Want to mix things up or tailor this dish to your preferences? Here are some fun and easy ways to make this recipe your own:

Cheese swap: No Asiago? Try Parmesan, Gruyère, or even mozzarella for a milder flavor.
Add a veggie: Toss in some baby spinach or sun-dried tomatoes when simmering the sauce for added color and nutrition.
Make it lighter: Substitute half-and-half or evaporated milk for heavy cream if you’re watching calories.
Go gluten-free: This dish is naturally gluten-free—just double-check your broth and seasonings!
Serve it differently: It’s great over pasta, rice, mashed cauliflower, or zucchini noodles.
Add a splash of wine: A little dry white wine in place of some broth adds depth to the sauce.

Storage

Have leftovers? No problem—this Mushroom Asiago Chicken stores beautifully!

Refrigerator: Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze it too! Let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of cream or broth if the sauce has thickened too much.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great and stay extra juicy.

What if I can’t find Asiago cheese?
Parmesan is a great substitute and easier to find. Gruyère or Romano also work well.

Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats—just pair it with keto-friendly sides.

Can I make this ahead of time?
Yes, you can cook it in advance and reheat gently. Just store it properly to keep the sauce creamy.

What’s the best mushroom to use?
Cremini or white mushrooms are perfect, but feel free to experiment with shiitake or portobello for a deeper flavor.

Can I add wine to the sauce?
Definitely! A splash of dry white wine (like Sauvignon Blanc) adds a nice depth—just cook it down before adding the cream.

How do I prevent the sauce from curdling?
Make sure the cream isn’t too cold when adding it, and avoid boiling the sauce—simmer gently instead.

Conclusion

There you have it—Mushroom Asiago Chicken that’s creamy, comforting, and irresistibly delicious! Whether you’re cooking for your family or just craving something cozy and flavorful, this recipe is sure to become a regular in your kitchen. It’s simple, satisfying, and perfect for everything from busy weeknights to relaxed weekend dinners.

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