This rich and flavorful dish features tender chicken breasts smothered in a creamy Asiago cheese sauce with sautéed mushrooms and garlic. Perfect for special occasions or a cozy night in.
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.