Mushroom Asiago Chicken

My roommate stumbled home from the Italian market clutching a wedge of Asiago so sharp it made our eyes water from three feet away. We spent the next hour debating what to do with it until I suggested a simple chicken dish. That impulsive dinner became our go-to comfort meal for years afterward.

I made this for my parents on a rainy Sunday when they came to help me move apartments. Boxes were stacked everywhere but that skillet full of bubbling sauce made the chaos feel cozy and deliberate.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay tender
• 1 tsp kosher salt: Use Diamond Crystal for the cleanest seasoning without any metallic aftertaste
• ½ tsp freshly ground black pepper: Grind it right before you start so the oils are still potent
• ½ cup all-purpose flour: This creates the lightest coating that helps the sauce grab onto the chicken
• 2 tbsp olive oil: A neutral oil with a higher smoke point for the initial sear
• 2 tbsp unsalted butter: Split this between searing the chicken and building your sauce base
• 8 oz cremini mushrooms: These baby bellas have more earthy depth than white button mushrooms
• 3 garlic cloves: Mince them fine so they dissolve into the sauce rather than staying chunky
• 1 small shallot: The sweet bridge between pungent onion and mellow garlic
• ½ cup dry white wine: Something drinkable since the alcohol reduces but the flavor remains
• 1 cup low-sodium chicken broth: Control your salt level since the cheese brings its own salinity
• ½ cup heavy cream: The luxurious element that transforms everything into velvety perfection
• ¾ cup freshly grated Asiago cheese: Buy the wedge and grate it yourself for superior melt
• 2 tbsp chopped fresh parsley: Bright herbal notes that cut through all that richness

Instructions

Prep the chicken:

Pat each breast completely dry with paper towels then season both sides generously with salt and pepper. Dredge lightly in flour and shake off any excess powder.

Sear to golden perfection:

Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat until shimmering. Add chicken and cook for 4 to 5 minutes per side until deeply golden and cooked through.

Build the flavor base:

Remove chicken to a plate and cover loosely with foil. Add the remaining butter to the pan then toss in mushrooms and cook until they release their liquid and start browning.

Add aromatics and deglaze:

Stir in the shallot and garlic for one minute until fragrant. Pour in the wine and scrape up every browned bit from the bottom of the pan.

Create the cream sauce:

Add the broth and let it simmer for two minutes before stirring in the cream and Asiago cheese. Whisk until the cheese melts completely and the sauce smooths out.

Bring it all together:

Return the chicken and any accumulated juices to the skillet. Spoon that gorgeous sauce over everything and simmer gently for 2 to 3 minutes.

Garnish and serve:

Sprinkle with fresh parsley and add extra grated Asiago on top if you want to really lean into the cheesy goodness.

Pin It

This recipe became my secret weapon during college when I needed something that felt fancy but only cost about fifteen dollars. My roommates started requesting it for birthdays breakups and celebrations alike.

Making It Your Own

Swap the Asiago for aged Parmesan if you prefer a more familiar flavor profile. The sauce structure stays the same but the taste becomes less sharp and more nutty.

Wine Pairing Magic

A crisp Chardonnay mirrors the creaminess while enough acid cuts through the rich sauce. Pinot Grigio works beautifully if you want something lighter and brighter.

Side Dish Harmony

Mashed potatoes are classic but roasted broccoli or garlic green beans add freshness. For a carb-light option serve over zucchini noodles or cauliflower rice.

• Crusty bread is non-negotiable for that extra sauce
• A simple arugula salad with lemon vinaigrette balances the richness
• Cook extra mushrooms because they disappear first

Pin It

Some nights the best dinners come from whatever you have on hand and a little bit of courage. This dish has never let me down.

Recipe FAQs

→ What makes Asiago cheese special in this dish?

Asiago brings a nutty, slightly sharp flavor that cuts through the creaminess while adding complex savory notes. The aged variety melts beautifully into sauces, creating depth without overwhelming the delicate chicken.

→ Can I prepare this dish ahead of time?

The sauce can be made up to a day in advance and refrigerated. Reheat gently while whisking to restore consistency. Cook chicken fresh when serving, or reheat sliced chicken in the sauce over low heat.

→ What wine works best for deglazing?

Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc work beautifully. The alcohol evaporates during cooking, leaving subtle acidity that balances the rich cream and cheese.

→ How do I get a golden sear on the chicken?

Pat chicken completely dry before seasoning, use a hot skillet with oil-butter combination, and resist moving the pieces during the initial sear. This creates the golden crust and fond that becomes the sauce's flavor base.

→ What sides complement this dish?

Creamy mashed potatoes, buttered egg noodles, or steamed green beans with almonds work wonderfully. The starch absorbs extra sauce, while vegetables provide fresh contrast to the rich main.

→ Can I substitute the mushrooms?

Cremini or white mushrooms offer ideal texture, but shiitake adds earthiness while portobellos provide meaty bites. Avoid button mushrooms if possible—their delicate texture doesn't hold up as well in the sauce.