Mushroom Asiago Chicken

Mushroom Asiago Chicken transforms ordinary chicken breasts into a restaurant-quality meal that’ll have your family asking for seconds. This creamy, flavorful dish combines tender seared chicken with earthy mushrooms and the distinctive nutty tang of genuine Asiago cheese, all in one skillet.

I still remember the first time I made this dish for my Sunday gathering. The kids were running around the farmhouse, and I needed something impressive but manageable. As the mushrooms sizzled and that cream sauce came together with the Asiago, the entire kitchen filled with the most incredible aroma. Everyone gathered around, drawn in by the smell, and dinner became one of those meals we still talk about years later. The best part? It looked like I’d spent hours when really, it all came together in about an hour. Your kitchen’s about to smell incredible!

What Makes This Mushroom Asiago Chicken So Special

This recipe has earned its place in my recipe box because it delivers elegance without the fuss. I’ve served this to everyone from picky grandchildren to dinner guests, and it never disappoints. The combination of perfectly seared chicken and that luscious, cheesy mushroom sauce creates something truly memorable.

Here’s why this dish works every time:

• Restaurant quality at home – No need for expensive dining out when you can create this gourmet experience in your own kitchen
• Ready in 60 minutes – Perfect for busy weeknights when you want something special without the stress
• One skillet simplicity – Less cleanup means more time enjoying dinner with your loved ones
• Pantry-friendly ingredients – Most items you likely already have, with Asiago cheese being the star splurge
• Crowd-pleasing results – The rich, creamy sauce appeals to even the pickiest eaters
• Versatile pairing options – Serves beautifully over pasta, rice, or alongside crusty bread

Through years of making this recipe, I’ve learned that the key is in the technique: proper searing, deglazing to capture all those flavorful browned bits, and adding the cheese off-heat to keep that sauce silky smooth.

Ingredient Spotlight

Boneless, skinless chicken breasts form the protein foundation of this dish, and pounding them to an even thickness ensures they cook uniformly without drying out. I always take this extra step because it makes the difference between tough, overcooked edges and tender, juicy chicken throughout.

Cremini mushrooms (baby bellas) bring an earthy, meaty depth that complements the richness of the cream sauce beautifully. These mushrooms hold up better to sautéing than white button mushrooms and add a more robust flavor.

Asiago cheese is the star ingredient that gives this Mushroom Asiago Chicken its distinctive character. Choose the firm variety for the best nutty, tangy flavor that melts smoothly into the sauce. Fresh-grated cheese melts far better than pre-shredded, which contains anti-caking agents.

Heavy cream creates that luxurious, restaurant-style sauce that coats the chicken and mushrooms perfectly. In my kitchen, I prefer heavy cream over half-and-half because it thickens beautifully without breaking.

Shallots and garlic provide aromatic complexity that elevates this dish beyond ordinary chicken recipes. The shallot’s mild, sweet onion flavor blends seamlessly into the sauce without overpowering the delicate Asiago.

Low-sodium chicken broth is essential for deglazing the pan and capturing all those flavorful browned bits (the fond) that develop during searing. I always choose low-sodium so I can control the final seasoning.

Fresh thyme adds a subtle herbal note that complements both the mushrooms and cheese without competing with them. Betty always kept fresh herbs growing in pots by her kitchen window for moments just like this.

Olive oil and butter combination gives you the best of both worlds: olive oil’s high smoke point for searing and butter’s rich flavor that enhances the entire dish.

How to Make Mushroom Asiago Chicken

Step 1. I’ve learned that pounding the chicken breasts to an even 3/4 to 1-inch thickness is crucial. Place them between plastic wrap and use a meat mallet or rolling pin to gently flatten them so they cook uniformly without dry edges.

Step 2. Betty always emphasized patting the chicken completely dry with paper towels before seasoning, as this simple step ensures a beautiful golden-brown sear. Combine your seasonings (salt, pepper, garlic powder, onion powder, and Italian seasoning) and rub them generously over both sides of each breast.

Step 3. Prepare all your ingredients before you start cooking: thinly slice the cremini mushrooms, finely mince the shallot and garlic, and grate your Asiago cheese fresh for the best melting results.

Step 4. Heat your skillet over medium-high heat for 2-3 minutes until it’s properly hot, then add olive oil and butter. The key I discovered is waiting for the butter to stop foaming before adding the chicken. This signals the perfect searing temperature.

Step 5. Sear the seasoned chicken for 4-6 minutes per side without moving it, allowing that gorgeous golden crust to develop. After years of making this, I’ve found that resisting the urge to flip too early creates the most flavorful crust and prevents sticking.

Step 6. Once the chicken reaches 165°F internally, transfer it to a cutting board and cover loosely with foil. This resting period (5-10 minutes) allows the juices to redistribute throughout the meat, keeping your Mushroom Asiago Chicken tender and moist.

Step 7. Using the same skillet with all those flavorful browned bits, add more butter and oil, then sauté the mushrooms for 5-7 minutes until they’re beautifully browned. Betty’s tip: Don’t crowd the pan or stir too often. Let them develop that deep, caramelized color.

Step 8. Push the mushrooms aside, add the minced shallots, and cook until translucent (2-3 minutes), then stir in the garlic for just 30-60 seconds until fragrant but not burned.

Step 9. Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan. This deglazing step adds tremendous depth to your sauce. Let the liquid reduce by half, concentrating those flavors.

Step 10. Reduce the heat to medium-low and stir in the heavy cream with thyme and optional red pepper flakes. Through trial and error, I learned that a gentle simmer for 5-7 minutes thickens the sauce perfectly without curdling the cream.

Step 11. Remove the skillet from heat before adding the cheese. This is crucial for preventing the Asiago from separating or becoming grainy. Gradually stir in the grated Asiago (and Parmesan if using) until it melts into a silky, luxurious sauce.

Step 12. Slice the rested chicken or leave it whole, then nestle it back into the creamy mushroom Asiago sauce. Spoon that gorgeous sauce over the top, garnish with fresh parsley and extra cheese, and serve immediately while everything is perfectly warm.

Keeping This Mushroom Asiago Chicken Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3-4 days. The cream sauce holds up beautifully when properly stored, though it may thicken slightly as it chills. This is completely normal and easily remedied during reheating.

Betty’s freezing method doesn’t work well for this particular recipe because cream-based sauces tend to separate and become grainy when frozen and thawed. If you want to prepare ahead, I recommend searing the chicken and storing it separately from the sauce components, then making the fresh cream sauce when you’re ready to serve.

For the best texture, I reheat this dish gently in a skillet over low heat, adding a splash of cream or chicken broth to restore the sauce’s silky consistency. Avoid microwaving if possible, as high heat can cause the cream to separate. If you must use the microwave, use 50% power and stir frequently. My family prefers when I reheat just what we’ll eat rather than the entire batch, keeping the remaining portions fresh for another meal.

Perfect Partners for Mushroom Asiago Chicken

This rich, creamy Mushroom Asiago Chicken pairs beautifully with sides that balance its luxurious sauce:

• Fresh fettuccine or penne pasta – The sauce clings perfectly to pasta, creating a complete meal that soaks up every bit of that creamy Asiago goodness. If you love creamy pasta dishes, try my Creamy Garlic Beef Pasta for another satisfying option.
• Creamy polenta or mashed potatoes – These starchy sides complement the dish’s richness while providing a comforting, satisfying base. For another delicious potato pairing, check out my Garlic Butter Steak Bites with Parmesan Cream.
• Roasted asparagus or green beans – The slight char and crisp-tender texture of roasted vegetables cuts through the cream sauce with fresh, bright flavor
• Garlic-herb rice or mushroom risotto – Either option extends the earthy mushroom theme while adding substance to your plate
• Crusty artisan bread – Essential for sopping up every last drop of that incredible sauce. No one at my table lets any go to waste.
• Simple arugula salad with lemon vinaigrette – The peppery greens and bright citrus provide a refreshing contrast to the dish’s richness

In my kitchen, I prefer serving this with pasta or polenta and a crisp green salad for a well-rounded meal that satisfies without feeling too heavy. The combination brings variety to the plate while letting the Mushroom Asiago Chicken remain the star.

Frequently Asked Questions

Mushroom Asiago Chicken

Transform weeknight dinner into a gourmet delight with tender chicken breasts seared to perfection and bathed in a rich, creamy sauce with earthy mushrooms and nutty Asiago cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts about 1.5 to 2 lbs total
• 2 tablespoons olive oil divided
• 2 tablespoons unsalted butter divided
• 1 teaspoon sea salt divided
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried Italian seasoning
• 8 ounces cremini (baby bella) mushrooms thinly sliced
• 1 large shallot finely minced
• 3 cloves garlic minced
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup freshly grated Asiago cheese firm variety, plus more for garnish
• 1/4 cup freshly grated Parmesan cheese optional, for extra depth
• 1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
• 1 pinch red pepper flakes optional, for a subtle kick
• fresh parsley chopped, for garnish

Equipment

• Large heavy-bottomed skillet or cast iron pan
• Meat mallet or rolling pin
• Grater
• Wooden spoon or spatula

Method

 

1. Place chicken breasts between plastic wrap and pound to even 3/4 to 1-inch thickness using a meat mallet or rolling pin.
2. Pat chicken completely dry with paper towels. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and Italian seasoning. Rub generously over both sides of each breast.
3. Clean and thinly slice mushrooms (about 1/4-inch thick). Finely mince shallot and garlic. Grate Asiago and Parmesan cheese. Set aside.
4. Heat skillet over medium-high heat for 2-3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter, swirl to coat.
5. Sear seasoned chicken for 4-6 minutes per side undisturbed until golden-brown and internal temperature reaches 165°F. Transfer to cutting board.
6. Cover chicken loosely with foil and rest for 5-10 minutes.
7. In same skillet, add remaining butter and oil over medium heat. Sauté mushrooms for 5-7 minutes, stirring occasionally, until browned and tender.
8. Push mushrooms aside, add minced shallots, and cook 2-3 minutes until translucent. Add garlic and cook 30-60 seconds until fragrant.
9. Pour in chicken broth, increase heat to medium-high, and scrape up browned bits from pan. Stir constantly as liquid reduces by half, about 2-3 minutes.
10. Reduce heat to medium-low. Add heavy cream, thyme, and red pepper flakes if using. Simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened.
11. Remove from heat. Gradually stir in grated Asiago (and Parmesan if using) until completely melted and smooth. Taste and adjust seasoning with salt and pepper.
12. Slice rested chicken or leave whole. Return to skillet, nestle into sauce, spoon sauce over chicken, and warm through over very low heat for 1-2 minutes. Garnish with parsley and extra Asiago. Serve immediately.

Notes

For best results: Pound chicken to even thickness, pat dry before seasoning, don’t overcrowd pan when searing, rest chicken after cooking, remove from heat before adding cheese, and use freshly grated cheese. Store leftovers in airtight container for 3-4 days. Not recommended for freezing. Reheat gently with splash of cream or broth.