Creamy Mushroom Asiago Chicken is the perfect dish for those nights when you want to treat yourself to something special. It combines tender chicken breasts cooked to perfection in a velvety sauce made with creamy Asiago cheese, earthy mushrooms, and aromatic garlic. The result is a rich and indulgent meal that’s not only restaurant-quality but also super easy to make at home. Whether you’re cooking for a special occasion, a cozy dinner with family, or a fun dinner party with friends, this dish is guaranteed to impress.
This recipe is an excellent choice for anyone who loves creamy, comforting flavors. The blend of Asiago cheese with mushrooms creates a luxurious sauce that coats the chicken in every bite, leaving you craving more. Plus, it pairs perfectly with pasta, mashed potatoes, or rice, making it a versatile dish that you can enjoy with your favorite sides.
Let’s dive into the recipe and explore how to make this delicious meal!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Sauce:
- 8 ounces mushrooms, sliced (cremini or white mushrooms work well)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Asiago cheese
- 1 teaspoon Dijon mustard (optional but adds a nice tang)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1/2 cup fresh spinach (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Prepare the Chicken
Season the Chicken:
Start by mixing garlic powder, onion powder, Italian seasoning, salt, and black pepper in a small bowl. This will create a fragrant seasoning blend that’ll bring so much flavor to the chicken. Sprinkle it evenly over both sides of the chicken breasts. Make sure to rub it in so that the chicken absorbs all that delicious seasoning.
Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Once the oil is hot and the butter is melted, carefully place the chicken breasts in the skillet. Cook the chicken for about 5-7 minutes per side, until golden brown and cooked through. You’re looking for an internal temperature of 165°F (74°C). Once done, remove the chicken from the skillet and set it aside. Don’t worry if the skillet looks a bit browned—those flavorful bits will add great depth to the sauce!
Make the Creamy Sauce
Sauté the Mushrooms:
In the same skillet, add a bit more butter if necessary. Then, toss in the sliced mushrooms. Let them cook for about 4-5 minutes, stirring occasionally, until they’re softened and golden brown. The mushrooms will soak up the remaining flavors in the skillet, making them extra tasty.
Add Garlic and Deglaze:
Now, add minced garlic to the mushrooms and cook for another minute until it becomes fragrant. At this point, pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. These caramelized pieces add a rich flavor to the sauce, so don’t leave them behind!
Add Cream and Cheese:
Pour in the heavy cream, followed by Dijon mustard, fresh thyme, and red pepper flakes (if you want a little heat). Stir it all together and let the sauce simmer for about 2-3 minutes. Then, slowly stir in the grated Asiago cheese until the sauce becomes smooth and creamy. The cheese will melt perfectly, adding that signature sharp, nutty flavor that makes this dish so irresistible.
Finish the Dish:
If you’re using spinach, now is the time to toss it into the sauce. Let the spinach wilt down into the sauce for a burst of color and added nutrition. Return the chicken to the skillet, making sure to spoon some of that creamy sauce over the top. Let it simmer for 2-3 more minutes to reheat the chicken and allow all the flavors to meld together.
Serve
Garnish with fresh parsley for a pop of color and freshness. This dish is perfect on its own, or you can serve it over a bed of pasta, rice, or mashed potatoes to soak up all the delicious sauce. Each bite is sure to be creamy, comforting, and absolutely flavorful. Enjoy!
Serving Suggestions
This dish is incredibly versatile and can be paired with a variety of sides. Here are a few suggestions:
- Serve over a bed of pasta (spaghetti, fettuccine, or penne) for a complete meal.
- Pair with steamed vegetables like green beans, broccoli, or roasted carrots for a well-rounded dinner.
- Mashed potatoes or cauliflower mash will complement the creamy sauce perfectly and make for a hearty meal.
- A crisp green salad with a tangy vinaigrette balances the richness of the chicken.
Tips and Tricks
- Chicken Variations: You can easily substitute boneless, skinless chicken thighs for the breasts. Thighs are slightly juicier and more forgiving, so they’re a great option if you prefer dark meat. Just adjust the cooking time slightly.
- Cheese Substitutes: If you can’t find Asiago cheese, Parmesan or Pecorino Romano are great alternatives. Both have a similar sharpness and will melt beautifully into the sauce.
- Make it Lighter: If you’re looking to lighten up the dish, you can swap the heavy cream for half-and-half or even evaporated milk. Just be aware the sauce won’t be quite as rich, but it will still be creamy and delicious.
- Add More Veggies: For added texture and nutrition, consider stirring in some fresh spinach, sun-dried tomatoes, or even roasted bell peppers. These additions will brighten up the dish and give it extra flavor.
Storage Instructions
If you have any leftovers (which I doubt because this dish is so good), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and sauce in a skillet over low heat. If the sauce has thickened too much, you can add a splash of cream or chicken broth to loosen it up.
Freezing:
For longer storage, you can freeze this dish. Place the chicken and sauce in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, thaw the dish overnight in the fridge and reheat gently on the stove.
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work beautifully in this dish. They stay juicy and tender. Just adjust the cooking time to ensure they reach an internal temperature of 165°F. - What can I substitute for Asiago cheese?
If you don’t have Asiago, Parmesan, Pecorino Romano, or Gruyère are all great substitutes. They all offer a similar nutty and tangy flavor. - How can I thicken the sauce?
To thicken the sauce, you can let it simmer longer to reduce it, or add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of water). Stir it in slowly until the sauce reaches your desired consistency. - Can I make this ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the fridge. When ready to serve, just reheat the sauce and add the cooked chicken. - What sides go well with this dish?
This dish pairs wonderfully with pasta, rice, mashed potatoes, or even roasted vegetables. The creamy sauce makes a fantastic topping for these sides.
Conclusion
Creamy Mushroom Asiago Chicken is a truly satisfying dish that combines the earthy richness of mushrooms with the sharp tang of Asiago cheese. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe will quickly become a favorite in your kitchen. Simple to make yet luxurious in flavor, it’s a wonderful way to enjoy the comforting warmth of a hearty chicken dinner. Enjoy this rich, creamy dish with your favorite sides and savor every bite!
Creamy Mushroom Asiago Chicken
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Asiago cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh spinach
- 1 tablespoon fresh parsley, chopped
Instructions
- In a small bowl, mix garlic powder, onion powder, Italian seasoning, salt, and black pepper. Sprinkle evenly over both sides of the chicken breasts.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from the skillet and set aside.
- In the same skillet, add sliced mushrooms and cook for 4-5 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape the bottom of the skillet to release any browned bits. Stir in heavy cream, Dijon mustard, fresh thyme, and red pepper flakes.
- Simmer for 2-3 minutes, then slowly stir in the grated Asiago cheese until the sauce is smooth and creamy.
- Add spinach (optional) and let it wilt in the sauce. Return the chicken to the skillet, spooning the sauce over the top. Simmer for 2-3 more minutes until everything is heated through.
- Garnish with fresh parsley and serve immediately. Serve over pasta, rice, or mashed potatoes.
