Creamy Asiago Chicken

This rich and flavorful creamy Asiago chicken is perfect for a hearty, satisfying dinner. Tender, golden chicken is simmered in a velvety white wine sauce with mushrooms, garlic, and a generous helping of Asiago cheese. Perfect with mashed potatoes, pasta, or crusty bread to soak up the sauce!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour (for dredging)
• 1 tsp onion powder
• 1 tsp dried parsley
• 2 cups mushrooms, halved
• 2 tbsp olive oil, divided
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 1/2 cups dry white wine (or chicken broth as a substitute)
• 1/2 cup heavy cream
• 1/2 cup shredded Asiago cheese
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prep the Chicken

• Place chicken breasts between two sheets of plastic wrap. Pound to about ¼-inch thickness.
• Slice each breast into 3 tender-sized pieces.
• Season with salt and pepper, then dredge in flour and set aside.

2. Cook the Chicken

• In a large, deep skillet, heat 1 tbsp olive oil and 3 tbsp butter over medium heat.
• Add the dredged chicken and cook until golden brown, about 4 minutes per side.
• Remove chicken and set aside on a plate.

3. Sauté the Vegetables

• In the same skillet, add the remaining 1 tbsp olive oil, onion powder, mushrooms, and minced garlic.
• Cook until mushrooms are golden and fragrant, about 5 minutes.

4. Deglaze the Pan

• Pour in the white wine, scraping up any browned bits from the bottom of the pan.
• Return the chicken to the skillet and sprinkle with parsley.

5. Simmer

• Bring the mixture to a boil, then reduce heat to low.
• Cover and simmer for about 15 minutes, until the chicken is cooked through.

6. Make the Creamy Asiago Sauce

• Remove chicken from the skillet and set aside once more.
• Stir in the heavy cream and bring to a gentle simmer.
• Add Asiago cheese and stir constantly over low heat until melted and the sauce is thick and smooth.

7. Finish & Serve

• Return the chicken to the skillet and simmer until heated through.
• Serve warm with sauce spooned over top.

Tips & Variations

• No wine? Use low-sodium chicken broth as a substitute.
• Extra cheesy: Add a sprinkle of Parmesan for even more depth.
• Serving ideas: Pairs beautifully with fettuccine, mashed potatoes, or roasted vegetables.

Nutrition (Per Serving)

• Calories: 500
• Protein: 40g
• Fat: 35g
• Saturated Fat: 15g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 2g
• Sodium: 850mg
• Cholesterol: 125mg

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