Description
Chicken with asiago mushroom sauce brings together tender chicken breasts and earthy mushrooms in a creamy, savory sauce that comes together in about 30 minutes, so you can have dinner on the table without much fuss. The nutty asiago cheese melts into the sauce and gives you a rich flavor that makes this dish feel special enough for guests but simple enough for a weeknight meal.
Ingredients
Scale
Protein:
- 2 chicken breasts
Aromatics and Seasonings:
- 2 cloves garlic, minced
- Salt and pepper to taste
Sauce:
- 1 cup sliced mushrooms
- 1 cup heavy cream
- 0.5 cup asiago cheese, grated
- 2 tablespoons olive oil
Instructions
- Pour 2 tablespoons of olive oil into your skillet and let it heat over medium temperature for about 1 minute until it shimmers.
- Pat your 2 chicken breasts dry, then sprinkle both sides generously with salt and pepper.
- Place the seasoned chicken into your hot skillet and cook for 6 to 7 minutes on the first side without moving it around.
- Flip your chicken over and cook for another 6 to 7 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Transfer your cooked chicken to a clean plate and set it aside for now.
- Add your 2 minced garlic cloves to the same skillet and stir constantly for about 30 seconds until fragrant.
- Toss in your 1 cup of sliced mushrooms and sauté them over medium heat for 4 to 5 minutes, stirring occasionally until they soften and release their moisture.
- Reduce your heat to medium-low and carefully pour in 1 cup of heavy cream, stirring gently.
- Bring your cream mixture to a light simmer and cook for 2 to 3 minutes while keeping an eye on it.
- Sprinkle in your 1/2 cup of grated asiago cheese and stir continuously for about 1 minute until it melts completely into the sauce.
- Nestle your chicken back into the skillet, spooning the sauce over each breast to coat it thoroughly, then let everything heat together for 2 minutes at 160 degrees Fahrenheit before serving.
Notes
- Brown your chicken over medium heat rather than high heat so the outside doesn’t burn before the inside cooks through.
- Use fresh mushrooms and slice them evenly so they cook at the same rate and create a more consistent sauce texture.
- Grate your asiago cheese fresh from the block instead of using pre-shredded, as it melts more smoothly into the cream without clumping.
- Add the cheese off the heat or at a very low temperature to prevent it from becoming grainy or separating in your sauce.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 700 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 56 g
- Saturated Fat: 24 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 43 g
- Cholesterol: 180 mg