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