Description
This Creamy Asiago Chicken recipe features tender boneless skinless chicken breasts cooked to golden perfection and smothered in a luscious asiago cheese cream sauce with mushrooms and white wine. Perfect for a comforting yet elegant dinner, the sauce is rich and flavorful, enhanced by garlic, parsley, and a hint of onion powder. Ready in just 35 minutes, it’s an impressive dish that is simple enough for weeknight meals and special enough for guests.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp parsley
Sauce
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups mushrooms, halved
- ½ cup flour
- 1 ½ cups dry white wine
- ½ cup heavy cream
- ½ cup shredded Asiago cheese
Instructions
- Season chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, onion powder, and parsley to infuse the meat with flavor before cooking.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside to keep warm.
- Sauté garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Cook mushrooms: Add the halved mushrooms to the skillet and cook until softened and browned, approximately 5 minutes, stirring occasionally to ensure even cooking.
- Make roux: Sprinkle flour over the mushrooms and stir well to coat. Cook this mixture for 1-2 minutes to eliminate any raw flour taste, forming a base for the sauce.
- Add wine and thicken: Slowly pour in the dry white wine while stirring constantly to prevent lumps. Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Add cream and cheese: Stir in the heavy cream and shredded Asiago cheese. Continue cooking the sauce until it becomes creamy and the cheese has fully melted, creating a rich texture.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken and let everything simmer together for 3-5 minutes to heat through and merge the flavors.
- Serve: Serve the Asiago chicken hot, optionally garnished with extra parsley for a fresh pop of color and flavor.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- If Asiago cheese is unavailable, Parmesan cheese can be a substitute.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
