Description
Savory chicken meets creamy mushroom asiago in this irresistible dish that blends Italian-inspired flavors with comforting textures. Luxurious sauce and tender chicken create a perfect meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
Seasoning and Coating:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup (60 g) all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Cooking and Sauce Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons butter
- 8 ounces (225 g) mushrooms, sliced (cremini or white mushrooms)
- 3 cloves garlic, minced
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Asiago cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the seasoning blend by mixing garlic powder, onion powder, salt, and pepper in a small bowl. Thoroughly coat chicken breasts with the spice mixture, ensuring even coverage.
- Gently dust the seasoned chicken with flour, carefully shaking off any excess to create a light coating.
- Warm a large skillet over medium heat, melting together olive oil and butter until the mixture is fragrant and shimmering.
- Carefully place the flour-coated chicken into the hot skillet, cooking each side for 5-6 minutes until a golden-brown crust forms and the internal temperature reaches 165F. Transfer the cooked chicken to a waiting plate.
- In the same skillet, add additional butter and introduce sliced mushrooms. Sauté until the mushrooms turn golden and become tender, releasing their rich, earthy aroma.
- Introduce minced garlic to the mushrooms, stirring quickly to prevent burning and allow the garlic to become wonderfully fragrant.
- Pour in chicken broth and heavy cream, then sprinkle Italian seasoning, salt, and pepper. Gently bring the mixture to a soft simmer, creating a luxurious base for the sauce.
- Gradually incorporate grated Asiago cheese, stirring continuously until the sauce transforms into a smooth, velvety consistency.
- Carefully return the chicken to the skillet, nestling the pieces into the creamy mushroom sauce. Allow the chicken to warm through and absorb the flavors for 2-3 minutes.
- Finish the dish with a delicate garnish of fresh parsley, adding a pop of color and brightness.
- Serve the chicken immediately over your choice of pasta, rice, or creamy mashed potatoes, generously spooning the rich mushroom sauce over the top.
- Complete the meal with a crisp green salad or lightly steamed vegetables for a balanced and satisfying dinner.
Notes
- Chicken Selection Matters: Choose boneless, skinless chicken breasts of similar size for even cooking and consistent texture.
- Flour Coating Trick: Use a light dusting of flour to create a delicate golden crust that helps seal in moisture and adds subtle crispiness.
- Temperature Control: Use medium heat to prevent burning and ensure a perfect golden-brown sear without drying out the chicken.
- Mushroom Caramelization Secret: Allow mushrooms to cook undisturbed initially to develop rich, deep flavor and achieve beautiful golden edges.
- Cheese Melting Technique: Remove skillet from heat when adding Asiago to prevent sauce from becoming grainy or separating.
- Gluten-Free Adaptation: Swap wheat flour with cornstarch or almond flour for a celiac-friendly version without compromising flavor.
- Low-Carb Option: Replace pasta or rice with cauliflower rice or zucchini noodles to reduce carbohydrate content.
- Dairy-Free Alternative: Substitute heavy cream with coconut cream and use nutritional yeast instead of Asiago cheese for similar creamy richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 150 mg