Why You’ll Love This Recipe

Creamy Mushroom Asiago Chicken is a rich, elegant dish that combines juicy pan-seared chicken with a savory mushroom cream sauce and the bold, nutty flavor of Asiago cheese. It’s a restaurant-quality meal made easily at home, perfect for dinner parties, date nights, or any evening you want to indulge in creamy comfort. Serve with pasta, mashed potatoes, or crusty bread for a complete, satisfying plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsolive oilbuttergarlic (minced)onionsliced mushrooms (cremini or white)heavy creamchicken brothAsiago cheese (freshly grated)Italian seasoninggarlic powdersaltpepperfresh parsley (optional for garnish)

directions

Pound chicken breasts to even thickness and season both sides with salt, pepper, garlic powder, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, melt butter and sauté sliced mushrooms and onions until tender and lightly browned, about 6-8 minutes.

Add garlic and cook for 1 minute until fragrant.

Pour in chicken broth and simmer for 2-3 minutes, scraping up any browned bits from the bottom.

Reduce heat to low and stir in heavy cream. Simmer until slightly thickened, about 3-4 minutes.

Add grated Asiago cheese and stir until melted and the sauce is creamy and smooth.

Return the chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes to heat through.

Garnish with chopped fresh parsley if desired and serve hot.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Add spinach or sun-dried tomatoes for extra color and flavor.

Use boneless chicken thighs for a juicier alternative.

Swap Asiago with Parmesan or Romano if desired.

Make it spicier with a pinch of red pepper flakes.

Serve over fettuccine, egg noodles, or garlic mashed potatoes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop over low heat or in the microwave in 30-second intervals, stirring occasionally.If sauce thickens too much, add a splash of broth or cream to loosen.

FAQs

Can I use pre-shredded Asiago?

Freshly grated melts better, but pre-shredded can be used in a pinch.

What kind of mushrooms work best?

Cremini or white mushrooms are great. You can also use baby bella or mixed wild mushrooms.

Can I make this dish ahead of time?

Yes, prepare the sauce and chicken separately and combine before serving.

Is this recipe gluten-free?

Yes, if your chicken broth and seasonings are gluten-free.

Can I freeze this dish?

Not recommended—cream sauces may separate when reheated.

What sides go best with this dish?

Mashed potatoes, pasta, roasted vegetables, or steamed green beans work beautifully.

Can I use milk instead of cream?

For best results, stick to heavy cream. Milk may curdle or thin the sauce.

How do I thicken the sauce?

Let it simmer uncovered or add a small amount of grated cheese.

Can I double the recipe?

Yes, use a large skillet or cook in batches to avoid overcrowding.

Is this kid-friendly?

Yes, the creamy sauce and mild flavors are usually a hit with kids.

Conclusion

Creamy Mushroom Asiago Chicken is a decadent, savory dish that feels fancy but comes together with simple steps and everyday ingredients. Whether you’re cooking for guests or treating yourself to a cozy dinner, this creamy, cheesy chicken will impress and satisfy every time. Add it to your rotation for an easy weeknight indulgence you’ll look forward to.