Name: Creamy Asiago Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

Description

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!

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.

Notes

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.