If you are craving a dish that feels like a warm hug on a plate, then this Creamy Asiago Chicken Recipe is bound to become one of your all-time favorites. With tender chicken breasts bathed in a luscious sauce of rich Asiago cheese, fragrant garlic, earthy mushrooms, and a splash of white wine, each bite delivers a perfectly balanced blend of creamy, savory, and slightly tangy notes. It’s elegant enough for guests yet simple enough to enjoy any night of the week.
Ingredients You’ll Need
The magic of this Creamy Asiago Chicken Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a crucial role—in building layers of flavor, creating a velvety texture, or bringing vibrant color to your plate. You’ll appreciate how accessible these pantry and fridge staples are once combined into this irresistible dish.
- 1 lb boneless skinless chicken breasts: The perfect protein canvas that absorbs the creamy sauce beautifully without overpowering it.
- 1 tsp onion powder: Adds a subtle sweetness and depth without the texture of fresh onions.
- 1 tsp parsley: Brings bright herbaceous notes to balance out the richness.
- 1 ½ cups dry white wine: The secret ingredient that elevates the sauce with acidity and a hint of fruitiness.
- 2 cups mushrooms, halved: Earthy and meaty, they add body and a delightful texture contrast.
- 2 tbsp olive oil: For browning the chicken to that perfect golden crust while adding richness.
- ½ cup heavy cream: Creates the signature creamy base that’s indulgent and silky smooth.
- 2 cloves garlic, minced: Infuses the sauce with aromatic warmth and pungency.
- ½ cup flour: Helps thicken the sauce to just the right consistency without clumps.
- 3 tbsp butter: Adds a luscious mouthfeel and enhances flavors when sautéing mushrooms and garlic.
- ½ cup shredded Asiago cheese: Brings a sharp, nutty flavor that makes this sauce unforgettable.
- 1 tsp salt: Essential for seasoning and balancing all the flavors.
- 1 tsp pepper: Offers a hint of heat to round out the dish.
How to Make Creamy Asiago Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken breasts dry with paper towels—doing this ensures a beautiful golden sear instead of steaming. Then season them generously with salt, pepper, onion powder, and parsley on both sides to create layers of flavor right from the start.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts and cook for about 4 to 5 minutes on each side until they develop a gorgeous golden color and are fully cooked through. Once done, transfer them to a plate and set aside—don’t skip this step as it builds flavor and texture.
Step 3: Sauté Garlic and Mushrooms
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for just about 1 minute until fragrant—this quick step releases those irresistible aromas. Then toss in the mushrooms, cooking them for around 5 minutes until they soften and soak up all those lovely browned bits left behind by the chicken.
Step 4: Make the Sauce Base
Sprinkle flour over the mushrooms and stir well to coat evenly. Cooking the flour for 1 to 2 minutes removes the raw taste and helps the sauce thicken later without clumping. This step is key to achieving that perfect creamy texture.
Step 5: Deglaze and Simmer the Sauce
Slowly pour in the dry white wine while stirring continuously to prevent lumps. Let the mixture simmer for about 5 minutes until it slightly thickens and the alcohol cooks off, leaving behind a subtle fruity brightness that enhances the sauce’s complexity.
Step 6: Add Cream and Asiago Cheese
Now stir in the heavy cream and shredded Asiago cheese. Continue cooking gently until the sauce turns luxuriously creamy and the cheese melts fully, creating a rich and velvety consistency that clings perfectly to the chicken.
Step 7: Return Chicken to the Sauce
Place the cooked chicken breasts back into the skillet and spoon the luscious sauce over them. Let everything simmer together for another 3 to 5 minutes so the flavors marry beautifully and the chicken warms through once again.
How to Serve Creamy Asiago Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra shreds of Asiago cheese on top not only adds a pop of color but also brightens the flavors, making each bite even more inviting. A light dusting of cracked black pepper can also add subtle heat and visual appeal.
Side Dishes
This creamy, flavorful dish pairs wonderfully with simple sides that soak up the sauce like buttered linguine, creamy mashed potatoes, or even a bed of fluffy rice. For some freshness, serve alongside steamed green beans or a crisp mixed greens salad dressed with lemon vinaigrette.
Creative Ways to Present
For a more elegant presentation, slice the chicken breasts and fan them out on the plate before ladling the creamy Asiago mushroom sauce over the top. Garnish with edible flowers or microgreens for a restaurant-style touch that will impress any guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Asiago Chicken in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making the reheated dish just as delightful the next day.
Freezing
You can freeze this dish, but it’s best to separate the chicken and sauce if possible. Place them in freezer-safe containers or heavy-duty bags for up to two months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Warm the chicken gently over low heat on the stove or in the microwave, adding a splash of cream or milk if the sauce has thickened too much. Stir frequently to keep the sauce smooth and prevent the cheese from clumping.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! While Asiago offers a unique sharpness and nuttiness, you can substitute with Parmesan or even a mild Gruyere if you prefer a slightly different flavor profile. Just keep the cheese amount the same to maintain creaminess.
Is it possible to make this recipe gluten-free?
Yes, you can easily swap the all-purpose flour for a gluten-free blend or cornstarch. Just make sure to cook the thickener thoroughly and stir well to avoid lumps in the sauce.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs are juicier and pack more flavor. You may need to adjust the cooking time slightly to ensure they’re cooked through, but the creamy Asiago sauce pairs wonderfully with both.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works great. Avoid sweet wines, as they can alter the intended savory balance of the dish.
Can this dish be made dairy-free?
To make a dairy-free version, substitute the heavy cream with coconut cream or cashew cream and choose a dairy-free cheese alternative, although the flavor will naturally differ from the original creamy Asiago taste.
Final Thoughts
There’s something truly comforting and special about the Creamy Asiago Chicken Recipe that keeps me coming back for more—and I’m confident it will charm you just as much. It’s one of those dishes that marries simplicity with elegance, bringing big flavors to your table with ease. Give it a try, and soon enough, this creamy, cheesy wonder will feel like a beloved classic in your recipe collection.
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Creamy Asiago Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Asiago Chicken recipe features tender chicken breasts cooked to golden perfection and smothered in a rich, flavorful sauce made with white wine, mushrooms, garlic, heavy cream, and Asiago cheese. It’s a comforting and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Chicken and Seasonings
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
Sauce Ingredients
- 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 the Chicken: Pat the chicken breasts dry with paper towels and evenly season both sides with salt, pepper, onion powder, and parsley to enhance flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not browned.
- Cook Mushrooms: Add the halved mushrooms to the skillet and cook them until they soften and release moisture, about 5 minutes.
- Incorporate Flour: Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook this mixture for 1-2 minutes to eliminate the raw flour taste.
- Add White Wine: Slowly pour in the dry white wine while stirring constantly to prevent lumps. Allow the sauce to simmer gently until it reduces and thickens slightly, about 5 minutes.
- Add Cream and Cheese: Stir in the heavy cream and shredded Asiago cheese, continuing to cook until the sauce becomes creamy and the cheese fully melts into the mixture.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spoon the Asiago mushroom sauce over them, and simmer together for 3-5 minutes to warm the chicken through and meld the flavors.
- Serve: Serve the creamy Asiago chicken hot, optionally garnished with additional parsley for a fresh finish.
Notes
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker sauce, reduce the wine further before adding cream and cheese.
