Description
Transform weeknight dinner into a gourmet delight with tender chicken breasts seared to perfection and bathed in a rich, creamy sauce with earthy mushrooms and nutty Asiago cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 to 2 lbs total)
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter (divided)
- 1 teaspoon sea salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian seasoning
- 8 ounces cremini (baby bella) mushrooms (thinly sliced)
- 1 large shallot (finely minced)
- 3 cloves garlic (minced)
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Asiago cheese (firm variety, plus more for garnish)
- 1/4 cup freshly grated Parmesan cheese (optional, for extra depth)
- 1 teaspoon fresh thyme leaves (chopped, or 1/2 teaspoon dried thyme)
- 1 pinch red pepper flakes (optional, for a subtle kick)
- fresh parsley (chopped, for garnish)
Instructions
- Place chicken breasts between plastic wrap and pound to even 3/4 to 1-inch thickness using a meat mallet or rolling pin.
- Pat chicken completely dry with paper towels. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and Italian seasoning. Rub generously over both sides of each breast.
- Clean and thinly slice mushrooms (about 1/4-inch thick). Finely mince shallot and garlic. Grate Asiago and Parmesan cheese. Set aside.
- Heat skillet over medium-high heat for 2-3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter, swirl to coat.
- Sear seasoned chicken for 4-6 minutes per side undisturbed until golden-brown and internal temperature reaches 165°F. Transfer to cutting board.
- Cover chicken loosely with foil and rest for 5-10 minutes.
- In same skillet, add remaining butter and oil over medium heat. Sauté mushrooms for 5-7 minutes, stirring occasionally, until browned and tender.
- Push mushrooms aside, add minced shallots, and cook 2-3 minutes until translucent. Add garlic and cook 30-60 seconds until fragrant.
- Pour in chicken broth, increase heat to medium-high, and scrape up browned bits from pan. Stir constantly as liquid reduces by half, about 2-3 minutes.
- Reduce heat to medium-low. Add heavy cream, thyme, and red pepper flakes if using. Simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat. Gradually stir in grated Asiago (and Parmesan if using) until completely melted and smooth. Taste and adjust seasoning with salt and pepper.
- Slice rested chicken or leave whole. Return to skillet, nestle into sauce, spoon sauce over chicken, and warm through over very low heat for 1-2 minutes. Garnish with parsley and extra Asiago. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 46 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 150 mg
Keywords: Mushroom Asiago Chicken, creamy chicken, gourmet chicken recipe