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Irresistibly Creamy Mushroom Asiago Chicken

A quick and delightful dinner featuring tender chicken in a velvety, creamy sauce with mushrooms and Asiago cheese, ready in just 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup sliced mushrooms (button or cremini)
  • 1/2 cup grated Asiago cheese
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme or fresh, if preferred
  • Salt and pepper to taste
  • Fresh parsley for garnish Optional, for presentation

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
Cooking
  1. Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
  2. Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of olive oil and sauté the mushrooms for about 3-4 minutes until tender and starting to brown.
  3. Add the minced garlic and dried thyme to the skillet and sauté for another minute.
  4. Pour in the heavy cream (or half-and-half) and let it simmer for 2-3 minutes. Add the grated Asiago cheese, stirring until it melts into a creamy sauce.
  5. Return the seared chicken to the skillet and coat it in the sauce. Cook for an additional 2 minutes to ensure the chicken is heated through.
  6. Plate the chicken, draping the creamy mushroom sauce over it. Garnish with fresh parsley.

Notes

Serve the dish over cooked pasta or rice for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days. Substitute Asiago with Parmesan or Gouda if needed.