Mushroom Asiago Chicken features juicy chicken breasts topped with sautéed mushrooms and a creamy Asiago cheese sauce. It’s rich, savory, and elegantly simple—perfect for a cozy dinner or weekend meal.

Why You’ll Love This Recipe

Savory depth – earthy mushrooms pair beautifully with salty, nutty Asiago
Creamy comfort – luscious sauce coats tender chicken
Simple elegance – easy enough for weeknights, sophisticated enough for dinner guests
Adaptable – swap herbs, mushrooms, or adjust sauce consistency to suit your taste

ingredients

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

4 boneless, skinless chicken breasts (about 6 oz each)
Salt and freshly ground black pepper
2 tablespoons olive oil or butter
8 oz (225 g) mushrooms (cremini, button, or mixed), sliced
1 small shallot or onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine or low-sodium chicken broth
1 cup heavy cream or half-and-half
3/4 cup grated Asiago cheese
1 teaspoon chopped fresh thyme or rosemary (or 1/4 tsp dried)
Optional: chopped parsley for garnish

directions

Season and sear chicken
Pat chicken dry, season on both sides with salt and pepper. Heat half the oil or butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and nearly cooked through. Transfer to a plate and tent loosely with foil.
Sauté mushrooms and aromatics
In the same skillet, add remaining oil or butter. Stir in shallot or onion and sauté until softened (~2–3 minutes). Add garlic and mushrooms; cook until mushrooms release moisture and begin to brown (~5 minutes). Season lightly.
Deglaze pan
Pour in white wine or broth, scraping up browned bits from the bottom. Simmer for 1–2 minutes until slightly reduced.
Make Asiago cream sauce
Reduce heat to medium-low. Stir in cream and herbs, then gradually whisk in grated Asiago until melted and smooth—avoid boiling. Taste and adjust seasoning.
Return chicken and finish
Nestle chicken back into the sauce. Spoon sauce over tops. Cover and simmer for 2–3 minutes until chicken is cooked through and sauce thickens slightly.
Serve
Transfer chicken to plates and spoon mushroom-Asiago sauce over each. Garnish with chopped parsley if desired. Serve warm.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Mushroom mix-up: Use wild mushrooms (shiitake, oyster, porcini) for deeper flavor
Wine-free: Substitute wine with additional broth and a splash of lemon juice for acidity
Lighter version: Use half-and-half or milk instead of heavy cream, and reduce cheese slightly
Herb twist: Try basil, tarragon, or a pinch of dried oregano
Vegetable side: Add baby spinach or peas to the sauce toward the end for color and nutrition

storage/reheating

Refrigerator: Store chicken and sauce in airtight containers for up to 3 days
Reheat: Warm gently in a skillet over medium-low heat until heated through, stirring to maintain sauce texture
Freezer: Use within 1 month; thaw in fridge and reheat slowly to preserve creaminess

Mushroom Asiago Chicken

FAQs

Can I use chicken thighs instead of breasts?

Yes—boneless thighs work well and can be substituted; adjust cooking time slightly based on thickness.

Is Asiago necessary?

You can use grated Parmesan or Gruyère, though the flavor will be slightly different.

How do I prevent the sauce from separating?

Keep heat moderate when melting the cheese into the sauce—avoid boiling the cream.

Can I make a dairy-free version?

Use dairy-free cream (e.g. coconut or cashew cream) and a vegan Asiago-style alternative; ensure they melt smoothly.

What should I serve with it?

This pairs beautifully with rice, pasta, roasted potatoes, or crusty bread to soak up the sauce.

Can I prep ahead?

Cook mushrooms and sauce ahead of time; reheat gently and add chicken just before serving.

Can I thicken the sauce more?

Stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water during simmering.

How spicy is this dish?

It’s not spicy as written; add a pinch of red pepper flakes or cracked black pepper for heat.

Can I skip the wine?

Yes—use extra broth and a splash of white wine vinegar or lemon juice for acidity.

How do I get golden chicken?

Ensure the pan is hot before searing and don’t move the chicken until it’s browned.

Conclusion

Mushroom Asiago Chicken is a deliciously creamy and flavorful dish that elevates simple ingredients into something elegant yet approachable. With tender chicken, sautéed mushrooms, and rich Asiago sauce, it makes a comforting and satisfying meal sure to impress—without any unwanted extras.