Quick Creamy Italian Mushroom Asiago Chicken Skillet (Print Version)
Make Quick Creamy Italian Mushroom Asiago Chicken in under 30 minutes! Tender chicken, savory mushrooms, and a rich Asiago sauce. So comforting!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Contains dairy, chicken.
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness
02 -
8 oz cremini mushrooms, sliced
03 -
1 cup heavy cream
04 -
1/2 cup chicken broth (low sodium)
05 -
1/2 cup freshly grated Asiago cheese
→ Aromatics & Flavor Boosters
06 -
2 tbsp olive oil
07 -
1 small yellow onion, finely diced
08 -
3-4 cloves garlic, minced
09 -
1 tsp Italian seasoning
10 -
2 tbsp fresh parsley, chopped (for garnish)
→ Pantry Staples
11 -
Salt, to taste
12 -
Black pepper, to taste
# Instructions:
01 -
First things first, get everything ready. Pound those chicken breasts to an even thickness – about 1/2 inch. This helps them cook fast and prevents dry spots, which is a common kitchen disaster I've faced. Slice your mushrooms, mince the garlic, dice the onion. Having everything prepped makes the cooking flow so much smoother, honestly. I always forget to do this sometimes, then I'm scrambling!
02 -
Heat a good drizzle of olive oil in a large skillet over medium-high heat. Season your chicken generously with salt and pepper. Once the oil shimmers, add the chicken and sear for 3-4 minutes per side until golden brown and cooked through. We're looking for that beautiful color, not necessarily cooked all the way through yet. This is where I sometimes get impatient and flip too soon, oops! Remove the chicken from the skillet and set aside.
03 -
In the same skillet, add a little more olive oil if needed. Toss in your diced onion and cook until softened, about 3 minutes. Then, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and have released their liquid – this usually takes about 5-7 minutes. The kitchen starts to smell absolutely divine at this point, a scent that just says "comfort food is coming!"
04 -
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan – that's flavor, people! Reduce the heat to low, then slowly stir in the heavy cream and Italian seasoning. Let it gently simmer for a few minutes, allowing the sauce to thicken slightly. This is where I always taste and adjust the seasoning. Don't be shy with a little extra salt or pepper if it feels right.
05 -
Remove the skillet from the heat and stir in the freshly grated Asiago cheese until it's completely melted and the sauce is smooth and luxurious. Oh, this part is heavenly! Return the seared chicken breasts to the skillet, nestling them into that incredible sauce. Make sure they're coated well. This is where the dish really starts to come together, looking so inviting.
06 -
Return the skillet to low heat and let everything gently simmer for another 2-3 minutes, just to warm the chicken through and allow it to truly soak up all those amazing flavors. Garnish generously with fresh chopped parsley. The vibrant green against the creamy sauce? *Chef's kiss*. Serve immediately and prepare for happy sighs. Honestly, it looks and smells like a restaurant meal, but it's all from your kitchen!
# Notes:
01 -
Personal cooking tip: Always grate Asiago fresh for a smooth sauce, pre-shredded can make it gritty.
02 -
Storage advice: Reheat gently on the stovetop with a splash of broth to prevent sauce separation.
03 -
Substitution I've tried: Chicken thighs work great if you're out of breasts, just adjust cooking time slightly.
04 -
Serving suggestion: Crusty bread is a must for soaking up every last bit of that amazing creamy sauce.
# Tools You'll Need:
01 -
Large skillet (10-12 inch)
02 -
cutting board
03 -
sharp knife
04 -
meat mallet (optional)
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 40g
Total Carbohydrate: 10g
Protein: 35g