Description
Creamy Asiago Chicken is a dish that brings together bold flavors and creamy decadence in one pan. Juicy chicken is pan-seared to golden perfection and then smothered in a rich, garlicky Asiago cheese sauce. This quick and easy meal is perfect for family dinners, special occasions, or when you just need a comforting, homemade meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1½ cups dry white wine (or chicken broth as a substitute)
- 2 cups mushrooms, halved
- 2 tbsp olive oil
- ½ cup heavy cream
- 2 cloves garlic, minced
- ½ cup flour
- 3 tbsp butter
- ½ cup shredded Asiago cheese
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Prepare the Chicken:
- Place chicken breasts between plastic wrap and pound them to about ¼-inch thickness using a meat mallet.
- Cut each breast into three tender-sized pieces.
- Dredge the chicken pieces in flour, coating them evenly.
- Sauté to Golden Goodness:
- Heat 1 tbsp olive oil with butter in a large skillet over medium-high heat.
- Add the floured chicken pieces and sauté until golden brown on both sides, about 4 minutes per side.
- Remove from the skillet and set aside.
- Build the Flavorful Base:
- In the same skillet, add the remaining 1 tbsp olive oil.
- Stir in onion powder, mushrooms, and minced garlic, sautéing until mushrooms are tender and slightly browned.
- Deglaze the Pan:
- Pour in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan.
- Return the chicken to the skillet and sprinkle with parsley.
- Simmer to Perfection:
- Bring the mixture to a boil, then reduce heat, cover, and let it simmer for about 15 minutes.
- Create the Creamy Asiago Sauce:
- Remove the chicken from the skillet and set aside.
- Stir in the heavy cream and heat through.
- Add the Asiago cheese, stirring constantly over low heat until fully melted and the sauce thickens.
- Final Touch:
- Return the chicken to the skillet and let it soak up the creamy sauce for a couple of minutes.
- Serve hot and enjoy!
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Freshly grated Asiago cheese melts better than pre-packaged shredded cheese.
- Keep the heat at medium-low when adding cream and cheese to prevent the sauce from separating.
- Let the chicken rest for a few minutes before serving to retain its juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired