We eat a lot of chicken at our house. Don’t you love how versatile chicken is?! You really can change up the flavor so much. This mushroom creamy asiago chicken is so good, you’ll feel like you’re eating out once you taste it. You could make it for a fancy dinner party or just a week night dinner for your family. Outside of what you choose to serve this chicken dish over, like rice or pasta, this is pretty much a one pot dish. Meaning you will only dirty one pot. Yay for less dirty dishes! Let’s get started.
Here’s the lineup of ingredients, minus the jar of minced garlic that is used in this recipe. I knew I was missing something, dang it! I love gathering all the ingredients together like this before I start. It really helps speed up your prep time while cooking.
Here’s one of my favorite quick tips for pounding chicken flat. Re-use an empty plastic cereal bag. Be sure to wipe it out first. The plastic on those bags is so durable. It’s a great way to contain all the mess of the uncooked chicken too. When you’re done, just throw it out.
Here’s a little of the step by step with the full recipe below.
Mushroom Creamy Asiago Chicken
- 2 pounds chicken breast boneless and skinless (either chicken breasts or chicken tenders)
- 2 cups sliced fresh mushrooms
- 1/2 onion minced fine
- 1½ cups dry white wine
- ½ cup seasoned flour
- 1/4 tsp prepared minced garlic from a jar OR 1 clove fresh garlic, minced
- 1 stick butter
- ½ cup heavy cream
- 1/4 cup shredded asiago cheese
- 1/4 cup shredded parmesan cheese
- 1½ tsp salt
- 1 tsp pepper
- ½ cup all-purpose flour
- Fresh herbs to garnish
Pound all the chicken flat to about 1/4 inch thick. If using chicken breasts, cut into smaller pieces (2 to 3 pieces per breast)
In a shallow glass pie plate, mix the flour with 1 teaspoon salt and one half teaspoon pepper. Dredge each piece of chicken in this seasoned flour . Melt one half of the stick of butter in a big pan. Add the seasoned uncooked chicken to the melted butter in the pan. Saute the chicken until golden on both sides, about 5 minutes per side. Remove all the chicken from the pan and set aside.
Add remaining butter to the same pan. Saute the mushrooms and onions until the mushrooms begin to brown and shrink and the onions are translucent. Remove the mushrooms and onions from the pan.
Add white wine to the pan, scraping up all the browned bits from the bottom of the pan. Add the mushroom and onion mixture back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Add the cream and heat through. Add the asiago and parmesan cheeses, stirring constantly over low heat until the cheese melts into the cream. Continue cooking until sauce reduces. Add the chicken back to the pan and warm through.
Garnish with a fresh herb of your choice. Serve over pasta or rice. We served it over orzo.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I hope you make it for dinner soon!