Mushroom Asiago Chicken Dish is a delightful culinary creation that brings together the earthy flavors of mushrooms and the rich, creamy essence of Asiago cheese. This dish not only tantalizes the taste buds but also offers a comforting experience that many home cooks cherish. Originating from Italian cuisine, the combination of chicken and mushrooms has been a staple in many households, celebrated for its versatility and ease of preparation.
People love the Mushroom Asiago Chicken Dish for its harmonious blend of textures and flavors. The tender chicken pairs beautifully with the savory mushrooms, while the melted Asiago cheese adds a luxurious creaminess that elevates the entire meal. Whether you’re preparing a weeknight dinner or hosting a special gathering, this dish is sure to impress. Its convenience and satisfying nature make it a favorite among families, ensuring that it will become a cherished recipe in your culinary repertoire.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup of sliced mushrooms (cremini or button mushrooms work well)
- 1 cup of shredded Asiago cheese
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparing the Chicken
- Start by preheating your oven to 375°F (190°C).
- Take the chicken breasts and place them between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1 inch. This ensures even cooking.
- Season both sides of the chicken breasts generously with salt, pepper, dried thyme, and dried oregano. Make sure to rub the seasonings into the meat for maximum flavor.
Cooking the Chicken
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned chicken breasts to the skillet.
- Cook the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.
Preparing the Mushroom Sauce
- In the same skillet, add the sliced mushrooms and sauté them for about 5 minutes, or until they are tender and have released their moisture. Stir occasionally to prevent sticking.
- Add the minced garlic to the skillet with the mushrooms and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Bring the mixture to a gentle simmer.
- Once the cream is simmering, reduce the heat to low and add the shredded Asiago cheese. Stir continuously until the cheese is melted and the sauce is smooth. If the sauce is too thick, you can add a splash of chicken broth or water to reach your desired consistency.
- Season the sauce with additional salt and pepper to taste. If you prefer a bit more flavor, you can also add a pinch of red pepper flakes for a slight kick.
Combining Chicken and Sauce
- Return the cooked chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon some of the sauce over the chicken to ensure it is well-coated.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is heated through and the sauce is bubbly.
Serving the Dish
- Once the chicken is done baking, carefully remove the skillet from the oven. Let it sit for a few minutes to cool slightly.
- Garnish the dish with freshly chopped parsley for a pop of color and added freshness.
- Serve the Mushroom Asiago Chicken hot, spooning extra sauce over the top. This dish pairs wonderfully with a side of garlic mashed potatoes, steamed vegetables, or a simple green salad.
Tips for Success
- For added depth of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
- If you want to make this dish lighter, you can substitute half-and-half for the heavy cream, though the sauce will be less rich.
- Feel free to experiment with different types of cheese, such as Parmesan or Fontina, if you can’t find Asiago.
- For a more robust flavor, add a splash of white wine to the mushroom sauce after sautéing the garlic and mushrooms, allowing it to reduce before adding the cream.
Storing Leftovers
- Store any leftover Mushroom
Conclusion:
In summary, the Mushroom Asiago Chicken dish is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and sophistication. The combination of tender chicken, earthy mushrooms, and the rich, nutty taste of Asiago cheese creates a delightful harmony that is sure to impress your family and friends. This recipe not only showcases the versatility of chicken but also highlights the wonderful textures and flavors that mushrooms can bring to a dish. For serving suggestions, consider pairing this delectable dish with a side of creamy mashed potatoes or a fresh garden salad to balance the richness of the sauce. If you’re feeling adventurous, you can easily customize the recipe by adding your favorite vegetables, such as spinach or sun-dried tomatoes, or even experimenting with different types of cheese like Parmesan or Gouda for a unique twist. We encourage you to try the Mushroom Asiago Chicken recipe and share your experience with us! Whether you stick to the classic version or make your own variations, we would love to hear how it turns out. Dont forget to snap a photo and tag us on social media, as we believe that food is best enjoyed when shared. So roll up your sleeves, gather your ingredients, and get ready to indulge in a dish that is not only delicious but also a true crowd-pleaser! Print
Mushroom Asiago Chicken Dish: A Creamy and Flavorful Recipe to Delight Your Taste Buds
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Enjoy a comforting and elegant Mushroom Asiago Chicken, featuring tender chicken breasts in a creamy mushroom and Asiago cheese sauce. Perfect for cozy dinners, this dish is sure to impress on any occasion.
Ingredients
Scale- 4 boneless, skinless chicken breasts
- 1 cup of sliced mushrooms (cremini or button mushrooms)
- 1 cup of shredded Asiago cheese
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1 inch.
- Season both sides of the chicken breasts generously with salt, pepper, dried thyme, and dried oregano, rubbing the seasonings into the meat.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned chicken breasts to the skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until tender and moisture is released.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
- Reduce heat to low and add the shredded Asiago cheese, stirring continuously until melted and smooth. Adjust consistency with chicken broth or water if needed.
- Season the sauce with additional salt and pepper to taste, and add red pepper flakes for a kick if desired.
- Return the cooked chicken breasts to the skillet, nestling them into the mushroom sauce. Spoon sauce over the chicken.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes until heated through and bubbly.
- Carefully remove the skillet from the oven and let it sit for a few minutes.
- Garnish with freshly chopped parsley and serve hot, spooning extra sauce over the top.
Notes
- For added flavor, marinate the chicken in olive oil, lemon juice, and herbs for a few hours before cooking.
- Substitute half-and-half for a lighter version of the sauce, though it will be less rich.
- Experiment with different cheeses like Parmesan or Fontina if Asiago is unavailable.
- For a more robust flavor, add a splash of white wine to the mushroom sauce after sautéing the garlic and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
