Go Back
Chicken and Mushrooms Asiago Cream Sauce Recipe

Chicken and Mushrooms Asiago Cream Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts Pounded to even thickness
  • 1/2 tsp Salt Plus more to taste
  • 1/2 tsp Black pepper Freshly ground
  • 2 tbsp Olive oil Divided
  • 2 tbsp Unsalted butter Divided
  • 8 oz Cremini mushrooms Sliced
  • 3 cloves Garlic Minced
  • 1/2 cup Dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup Chicken broth Low sodium
  • 3/4 cup Heavy cream
  • 1 cup Asiago cheese Freshly grated
  • 1 tsp Fresh thyme leaves Or 1/2 tsp dried thyme
  • 1 tbsp Fresh parsley Chopped, for garnish

Instructions
 

  • Pat the chicken breasts dry and season both sides generously with salt and pepper.
  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken to a plate and set aside.
  • In the same skillet, add the remaining butter and mushrooms. Sauté for 5-7 minutes until mushrooms are browned and moisture has evaporated.
  • Add the minced garlic and thyme, cooking for 1 minute until fragrant.
  • Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.
  • Stir in the chicken broth and heavy cream. Bring to a gentle simmer (do not boil vigorously) and cook for 3-4 minutes until the sauce slightly thickens.
  • Reduce heat to low. Stir in the grated Asiago cheese until completely melted and smooth.
  • Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken to reheat for 1 minute.
  • Garnish with fresh parsley and serve immediately.