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
Scale
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.
