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
Scale
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
