Creamy Mushroom Asiago Chicken: Quick Skillet Dinner (Print Version)
Creamy Mushroom Asiago Chicken in under 30 mins! Whip up this rich, quick skillet dinner. Ideal for busy weeknights, your family will crave this easy meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts (about 2-3 breasts), sliced thin
02 -
8 oz cremini mushrooms, sliced
03 -
1/2 cup freshly grated Asiago cheese
04 -
1 cup low-sodium chicken broth
05 -
1/2 cup heavy cream
06 -
2 tbsp unsalted butter
→ Flavor Boosters
07 -
3 cloves garlic, minced (or more, I always add more!)
08 -
1 small shallot, finely minced
09 -
1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional
10 -
1 tbsp olive oil
→ Seasonings & Herbs
11 -
1 tbsp all-purpose flour
12 -
2 tbsp fresh parsley, chopped
13 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Okay, first things first, let's get that chicken ready for our creamy mushroom Asiago chicken. I usually pat the chicken breasts super dry with paper towels—this is key for a good sear, trust me! Then, I slice them horizontally to make thinner cutlets, about half an inch thick. This helps them cook super fast and evenly. A little salt and pepper on both sides, just enough to season, not overdo it. Sometimes I forget to season, and I'm like, "Darn it, Gracie!" but a little extra salt in the sauce fixes it. Easy peasy!
02 -
Heat a tablespoon of butter and a splash of olive oil in a large skillet over medium-high heat. When it's shimmering, toss in those sliced cremini mushrooms. Spread them out in a single layer and let them get a nice golden brown without too much stirring at first. This is where they develop all that deep, earthy flavor. Don't overcrowd the pan, or they'll steam instead of sear. I made that mistake once, and they were soggy, not delicious. You want that beautiful browning, almost like caramelization, for the best creamy mushroom Asiago chicken.
03 -
Push the mushrooms to one side of the skillet, or even better, pull them out onto a plate for a moment. Add another tablespoon of butter to the empty side of the pan. Once melted, add your seasoned chicken cutlets. Cook for about 3-4 minutes per side until they're golden brown and cooked through. We're building layers of flavor here! When they're done, take them out and set them aside with the mushrooms. Don't worry if there are little browned bits in the pan – that's flavor gold!
04 -
Reduce the heat to medium. Add the remaining butter to the skillet. Toss in the minced shallot and garlic. Sauté for about a minute, stirring constantly, until they're fragrant and softened. Oh, the smell at this stage is just heavenly! Be careful not to burn the garlic; it can turn bitter so fast. I've definitely had a few moments where I walked away for "just a second" and came back to smoking garlic. Not ideal for our creamy mushroom Asiago chicken, so stay close!
05 -
Pour in the dry white wine (or extra chicken broth if you're skipping the wine). Scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two until it reduces slightly. Then, sprinkle in the flour and whisk it quickly to combine, cooking for another minute to get rid of that raw flour taste. This is our base for that dreamy, creamy sauce. It might look a little clumpy at first, but don't fret, it'll smooth out.
06 -
Gradually whisk in the chicken broth, then the heavy cream. Bring the sauce to a gentle simmer, letting it thicken for about 3-5 minutes. Once it's coating the back of a spoon, stir in the grated Asiago cheese until it's melted and smooth. Season with salt and pepper to taste. Now, return the chicken and mushrooms to the skillet, nestling them into the glorious sauce. Let it warm through for a minute or two, then sprinkle with fresh parsley. And just like that, your creamy mushroom Asiago chicken is ready to make everyone swoon!
# Notes:
01 -
Always pat your chicken dry for a better sear and golden crust – it's a game-changer!
02 -
Leftovers reheat best gently on the stovetop with a splash of broth or cream.
03 -
If you don't have Asiago, Parmesan or a sharp white cheddar work well as substitutes.
04 -
A crusty baguette is a must for soaking up all that amazing creamy sauce!
# Tools You'll Need:
01 -
Large skillet
02 -
wooden spoon
03 -
whisk
04 -
cutting board
05 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 28g
Total Carbohydrate: 10g
Protein: 38g