Creamy Asiago Mushroom Chicken

Creamy Asiago Mushroom Chicken is the kind of comforting dinner that feels elegant yet effortless. From the very first bite, tender seared chicken is coated in a rich, velvety sauce filled with golden mushrooms and nutty Asiago cheese. While it feels restaurant-worthy, this dish comes together easily in one skillet, making it perfect for busy weeknights or relaxed weekend cooking.

Because Asiago melts beautifully, the sauce becomes smooth and luxurious without feeling heavy. Meanwhile, mushrooms add earthy depth that balances the cream. As a result, every bite feels indulgent but still well rounded.

Interestingly, Asiago cheese dates back hundreds of years to Northern Italy, where it was traditionally aged in mountain air for bold flavor. Today, it remains a favorite for creamy sauces because of its sharp yet mellow finish.

Whether served over pasta, mashed potatoes, or alongside roasted vegetables, this dish always feels special. Most importantly, it delivers big flavor with minimal effort, making it a repeat favorite.

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken breasts
8 oz cremini mushrooms, sliced
3/4 cup Asiago cheese, finely grated
3/4 cup chicken broth
3/4 cup heavy cream
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 Tbsp olive oil
2 Tbsp butter
1 Tbsp all-purpose flour
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes (optional)
1 Tbsp fresh parsley, chopped

INSTRUCTIONS

1. Season and sear the chicken:
First, pat the chicken dry. Then season evenly with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Once hot, sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

2. Sauté the mushrooms:
Next, reduce heat to medium and add butter. Add mushrooms and cook, stirring occasionally, until deeply golden and moisture evaporates, about 6–8 minutes.

3. Build the sauce:
Meanwhile, stir in garlic and cook 30 seconds until fragrant. Sprinkle flour over mushrooms and stir well. Gradually whisk in chicken broth, followed by cream, smoothing out the sauce.

4. Finish with cheese:
Then add Asiago, thyme, and red pepper flakes. Simmer gently until thick, silky, and well blended.

5. Combine and serve:
Finally, return chicken to the skillet. Spoon sauce over top and simmer 2–3 minutes. Garnish with parsley and serve warm.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use freshly grated Asiago: Pre-shredded cheese doesn’t melt as smoothly. Fresh Asiago creates a richer, silkier sauce.
• Brown the mushrooms deeply: Letting mushrooms release moisture first builds flavor and prevents a watery sauce.
• Control sauce thickness: If needed, thin with a splash of broth or thicken by simmering one extra minute uncovered.