If you are looking for a dish that perfectly blends indulgent creaminess with rich, savory flavors, this Creamy Asiago Chicken Recipe is an absolute must-try. It boasts tender chicken breasts bathed in a dreamy Asiago cheese sauce, enhanced by earthy mushrooms and a splash of white wine. Every bite delivers a wonderful balance of textures and tastes that feel both comforting and elegant, making it an ideal weeknight dinner or a special occasion delight you will want to share with friends and family.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in creating the perfect harmony of flavors and textures for this dish. From the tenderizing power of flour to the rich creaminess of Asiago and butter, every component matters.
- 1 lb boneless skinless chicken breasts: The star protein that soaks up all the luscious flavors beautifully.
- 1 tsp onion powder: Adds a subtle depth of savory sweetness.
- 1 tsp parsley: Freshens the dish with a touch of herbal brightness.
- 1 ½ cups dry white wine: Provides acidity and complexity, making the sauce vibrant.
- 2 cups mushrooms, halved: Contribute earthy richness and a satisfying texture.
- 2 tbsp olive oil: Essential for a golden sear on the chicken with a hint of fruitiness.
- ½ cup heavy cream: Creates the luscious, creamy base that makes the sauce irresistible.
- 2 cloves garlic, minced: Infuses the dish with warm, aromatic undertones.
- ½ cup flour: Helps thicken the sauce into a perfect velvety consistency.
- 3 tbsp butter: Adds richness and a silky finish to the sauce.
- ½ cup shredded Asiago cheese: The star ingredient that gives this recipe its signature sharp, nutty flavor.
- 1 tsp salt: Enhances all the natural flavors throughout the dish.
- 1 tsp pepper: Provides a subtle heat to balance the creaminess.
How to Make Creamy Asiago Chicken Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry—this ensures a nice golden crust when cooking. Season both sides generously with salt, pepper, onion powder, and parsley. Heat olive oil in a skillet over medium-high heat and add your chicken breasts. Cook each side for 4 to 5 minutes until golden brown and cooked through, then remove the chicken and set it aside while you prepare the sauce.
Step 2: Build Flavor with Garlic and Mushrooms
In the same skillet, melt butter and add the minced garlic. Sauté for about a minute until it’s fragrant and inviting. Then, toss in the halved mushrooms, cooking until they’re soft and tender, which takes around five minutes. This step deepens the flavor base and introduces an earthy texture that complements the creamy sauce perfectly.
Step 3: Create the Sauce Base with Flour and Wine
Sprinkle flour over the sautéed mushrooms, stirring constantly to coat them well. Cook this mixture for another minute or two to eliminate any raw flour taste. Then, slowly pour in the dry white wine, stirring continuously to prevent lumps. Let this simmer gently until the sauce thickens slightly, about five minutes—the wine adds a luxurious acidity that balances the rich cream and cheese.
Step 4: Finish the Creamy Asiago Sauce
Now comes the indulgence: stir in the heavy cream and the shredded Asiago cheese. Continue cooking gently, allowing the cheese to melt fully into the sauce, creating a silky texture that clings to every bite. When the sauce is perfectly creamy and luscious, it’s time for the final touch.
Step 5: Combine and Simmer for Perfect Flavor
Return the seared chicken breasts to the skillet and spoon the sauce generously over them. Let everything simmer together for an extra 3 to 5 minutes, allowing the chicken to soak up those bold, creamy Asiago flavors. This final simmer ensures every mouthful is rich, tender, and bursting with deliciousness.
How to Serve Creamy Asiago Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley adds not only a fresh pop of green but also a bright contrast to the richness of the sauce. For an elegant touch, you can add a few Asiago shavings on top for extra cheesy flair and visual appeal.
Side Dishes
This Creamy Asiago Chicken Recipe pairs beautifully with buttery mashed potatoes or silky polenta to soak up all that heavenly sauce. Roasted vegetables or a crisp green salad bring balance and freshness to the plate, rounding out the meal perfectly.
Creative Ways to Present
Serve the chicken atop a bed of linguine or egg noodles to transform it into a creamy pasta dish. Alternatively, present it in individual ramekins with some extra sauce and Asiago cheese broiled until golden for a restaurant-style presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
You can store your leftover Creamy Asiago Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers might taste even better the next day.
Freezing
If you want to save it for longer, freeze the chicken and sauce separately if possible to maintain the best texture. Properly stored in freezer-safe containers, it will keep well for up to 2 months, making it a convenient meal for busy days.
Reheating
Reheat gently over low heat on the stovetop, covered, to prevent the sauce from breaking. Adding a splash of cream or milk while reheating helps restore the sauce’s creamy consistency. Avoid microwaving at high power to keep the chicken tender and sauce smooth.
FAQs
Can I use another type of cheese instead of Asiago?
Absolutely! While Asiago offers a unique sharpness and nutty flavor, you can substitute Parmesan or Pecorino Romano for a slightly different but equally delicious cheese profile in this recipe.
Is it possible to make this dish dairy-free?
To create a dairy-free version, you can substitute the heavy cream with coconut cream or a cashew-based cream and use a dairy-free cheese alternative. Keep in mind this will alter the flavor and texture slightly but can still be delightful.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs will work well and add extra juiciness to the dish. Just adjust the cooking time slightly to ensure they are cooked through and tender.
What kind of white wine is best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the creamy Asiago cheese beautifully. Avoid overly sweet wines to keep the balance sharp and fresh.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (75°C). It should be golden on the outside and no longer pink inside. Cooking times can vary slightly depending on thickness.
Final Thoughts
I cannot recommend this Creamy Asiago Chicken Recipe enough if you want a dish that feels luxurious yet comforting. Its rich, velvety sauce makes simple chicken truly special, and it’s one of those recipes you’ll find yourself returning to again and again. Give it a try—you might just discover your new favorite dinner.
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Creamy Asiago Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Asiago Chicken recipe features tender chicken breasts cooked in a rich, savory sauce made from white wine, mushrooms, garlic, and creamy Asiago cheese. This comforting dish is perfectly seasoned with onion powder and parsley, creating a delicious meal ready in just 35 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
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
- Prepare the chicken: Pat the chicken breasts dry with a paper towel and season both sides evenly with salt, pepper, onion powder, and parsley to ensure flavorful meat.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside to keep warm.
- 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, releasing its aroma.
- Cook mushrooms: Add the halved mushrooms to the skillet and cook them until they are softened and browned, about 5 minutes, enhancing their earthy flavor.
- Add flour: Sprinkle the flour over the mushrooms and stir thoroughly to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste and start forming a roux base for the sauce.
- Add wine: Slowly pour in the dry white wine while stirring constantly to prevent lumps. Allow the mixture to simmer and reduce for about 5 minutes until it thickens slightly.
- Create creamy sauce: Stir in the heavy cream and shredded Asiago cheese. Continue cooking over medium heat until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine chicken and sauce: Return the cooked chicken breasts back to the skillet. Spoon the creamy sauce over the chicken and simmer everything together for an additional 3-5 minutes, allowing the flavors to meld and the chicken to heat through.
- Serve: Serve the creamy Asiago chicken hot, optionally garnished with extra parsley for a fresh touch.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- Make sure to cook the chicken thoroughly; internal temperature should reach 165°F (74°C).
- For a thicker sauce, simmer it a little longer or add an extra tablespoon of flour when coating mushrooms.
- The recipe can be doubled for larger servings, just use a bigger skillet if needed.
- Substitute heavy cream with half-and-half for a lighter version, though sauce will be less rich.
- Pair this dish with pasta, rice, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
