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The Best Creamy Asiago Mushroom Chicken
Tender, golden pan-seared chicken breasts smothered in an incredibly rich garlic, mushroom, and melted Asiago cream sauce.
Ingredients
- – 1 lb boneless chicken breast (about 2 large)
- – 2 cups mushrooms, halved
- – 1 clove garlic, minced
- – 3 sprigs of fresh thyme
- – 1 1/2 cups dry white apple vinegar
- – 2 tablespoons butter
- – 2 tablespoons olive oil (divided)
- – 1/2 cup heavy cream
- – 1/3 cup shredded asiago cheese
- – 1/2 teaspoon salt (or to taste)
- – 1/4 teaspoon black pepper (or to taste)
- Seasoned Flour:
- – 1/2 cup all-purpose flour
- – 1 teaspoon salt
- – 1/2 teaspoon black pepper
Instructions
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1Prepare the Chicken: Thin out the chicken breasts by pounding them with a meat mallet between two layers of plastic wrap or waxed paper until they are approximately 1/4 inch thick. Divide each flattened breast into smaller portions (around 2 or 3 pieces per breast) to ensure uniform cooking.
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2Heat the Pan: Warm a deep skillet over medium heat and melt the butter alongside 1 tablespoon of olive oil.
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3Dredge and Cook the Chicken: Roll each piece of chicken in the seasoned flour mixture until fully coated. Place the coated poultry into the hot skillet. Pan-sear until a beautiful golden-brown color develops on both sides, which takes about 5 minutes per side. Transfer the seared chicken out of the skillet and set it aside.
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4Cook the Mushrooms: Pour the remaining tablespoon of olive oil into the same skillet. Sauté the halved mushrooms and minced garlic together until nicely browned.
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5Deglaze the Pan: Pour the dry white apple vinegar into the hot pan, using a wooden utensil to scrape up the flavorful browned bits stuck to the bottom. Give the fresh thyme sprigs a gentle twist to bruise them slightly before dropping them into the liquid.
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6Simmer the Chicken: Place the seared chicken pieces back into the skillet and bring the entire liquid mixture up to a boil. Turn down the heat, cover the skillet with a lid, and let it simmer gently for 15–20 minutes.
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7Make the Sauce: When the simmering time is up, temporarily remove the chicken from the pan once more. Keep the heat low and stir in the heavy cream along with the shredded asiago cheese. Keep stirring until the dairy completely melts and the cream sauce thickens up, allowing it to reduce naturally to achieve the most robust flavor profile.
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8Finish and Serve: Return the chicken to the velvety sauce one last time to warm it through before portioning. Dress the dish with a few fresh sprigs of thyme as a garnish. Pair it with your favorite pasta to create a complete, deeply satisfying feast that everyone will adore!
Frequently Asked Questions
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