Mushroom Asiago Chicken
Take your dinner to the next level with this creamy and indulgent Mushroom Asiago Chicken recipe! Juicy, golden-brown chicken breasts are smothered in a luscious garlic Asiago cream sauce loaded with tender, sautéed mushrooms for a dish that’s as comforting as it is flavorful. The combination of freshly grated Asiago cheese and rich heavy cream creates a velvety sauce that clings perfectly to the chicken, while a touch of garlic and fresh parsley adds a burst of aromatic freshness. Ready in just 45 minutes, this one-skillet recipe is as easy as it is impressive, making it ideal for both busy weeknights and special occasions. Serve this savory masterpiece with pasta, rice, or your favorite vegetables for a restaurant-quality meal at home! Keywords: Mushroom Asiago Chicken, creamy mushroom chicken, garlic cream sauce chicken, one-skillet chicken recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1.5 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.75 cup heavy cream
- 0.5 cup Asiago cheese, freshly grated
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the unsalted butter and let it melt. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the mushrooms and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to create a smooth sauce. Allow the mixture to simmer for 3-4 minutes until slightly thickened.
Stir in the heavy cream and Asiago cheese, and continue cooking until the cheese is melted and the sauce is creamy, about 2-3 minutes.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top to coat them. Simmer for another 3-4 minutes to heat the chicken through.
Garnish with freshly chopped parsley, if desired, and serve hot. Pair with pasta, rice, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 242.9 g | 486% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 556 mg | 43% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
