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Mushroom Asiago Chicken

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
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