Savory Chicken in a Creamy Asiago Mushroom Sauce

If you’re looking for the kind of dinner that feels gourmet but comes together without a lot of fuss, Savory Chicken in a Creamy Asiago Mushroom Sauce is exactly what you need. Juicy pan-seared chicken breasts get nestled in a velvety, wine-infused cream sauce packed with earthy mushrooms, fragrant thyme, and the nutty richness of Asiago cheese. The result is a dish that feels restaurant-worthy but is simple enough to whip up on a weeknight.

This recipe is ideal for cozy date nights at home, small dinner parties with friends, or even when you want to treat yourself on a Tuesday. It pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up every last drop of that luscious sauce.

Whether you’re an experienced home cook or just dipping your toes into from-scratch meals, this recipe offers the perfect blend of elegance, comfort, and flavor.

Why You’ll Love This Recipe

• Restaurant-quality flavor at home – Creamy, cheesy, garlicky, and herby all in one dish.
• Simple, straightforward steps – Minimal prep work and one pan needed.
• Versatile pairings – Pairs well with pasta, rice, potatoes, or even roasted veggies.
• Make-ahead friendly – The sauce can be prepped in advance and reheated.
• Crowd-pleasing comfort food – A dish everyone will love at the dinner table.

Ingredients Breakdown

This recipe makes 4 servings. Below, the ingredients are grouped for clarity.

For the Chicken

• 1 lb boneless chicken breast (about 2 large) – Lean, tender, and perfect for pan-searing.
• ½ cup seasoned flour (see recipe below) – Lightly coats the chicken for a golden crust.
• 2 tablespoons butter – Adds richness for browning.
• 2 tablespoons olive oil – Helps the butter cook without burning.

For the Sauce

• 2 cups mushrooms, halved – White button or cremini mushrooms bring earthy depth.
• 1 clove garlic, minced – A little goes a long way for aromatic flavor.
• 3 sprigs of fresh thyme – Adds subtle herbaceous notes.
• 1 ½ cups dry white wine – Sauvignon Blanc, Pinot Grigio, or Chardonnay are ideal.
• ½ cup heavy cream – The base of the creamy sauce.
• ⅓ cup shredded Asiago cheese – Nutty and sharp, it melts beautifully into the sauce.
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

Seasoned Flour (for dredging the chicken)

• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper

Tools & Equipment Needed

• Large skillet or sauté pan (preferably stainless steel or cast iron)
• Tongs for turning chicken
• Wooden spoon or silicone spatula for stirring
• Cutting board & sharp knife
• Measuring cups and spoons
• Cheese grater (for shredding Asiago)

Step-by-Step Instructions

1. Prepare the Seasoned Flour

In a shallow dish, mix the flour, salt, and black pepper. This will be used to lightly coat the chicken, helping it brown beautifully and giving the sauce a slightly thickened base later.

2. Dredge the Chicken

Pat the chicken breasts dry with paper towels, then coat them in the seasoned flour mixture. Shake off any excess flour to prevent clumping.

3. Sear the Chicken

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown. Remove the chicken and set aside. (They will finish cooking in the sauce.)

4. Cook the Mushrooms

In the same skillet, add the halved mushrooms. Sauté for about 5–6 minutes until they release their moisture and begin to brown.

5. Add Garlic and Thyme

Stir in the minced garlic and fresh thyme sprigs. Cook for 30 seconds until fragrant.

6. Deglaze with White Wine

Pour in the white wine, scraping the bottom of the pan to release all the flavorful browned bits. Simmer for 5–7 minutes until the wine reduces by about half.

7. Make the Creamy Sauce

Lower the heat to medium. Stir in the heavy cream and simmer gently for 3–4 minutes. Add the shredded Asiago cheese and stir until melted into a silky sauce. Season with salt and black pepper.

8. Return the Chicken to the Pan

Place the seared chicken back into the skillet, spooning sauce over the top. Cover and let simmer for another 7–10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

9. Serve & Enjoy

Remove the thyme sprigs before serving. Spoon the creamy mushroom sauce generously over the chicken and garnish with extra Asiago or fresh herbs if desired.

Tips & Variations

• Make it vegetarian – Swap chicken for seared tofu or pan-fried gnocchi.
• For extra depth – Add a splash of chicken broth along with the wine.
• Spice it up – Sprinkle in red pepper flakes or smoked paprika.
• Lighter version – Substitute half-and-half for heavy cream.
• Herb swaps – Use rosemary or tarragon instead of thyme.

Flavor Profile & Pairings

This dish is creamy, nutty, and deeply savory, with layers of umami from mushrooms and Asiago balanced by bright acidity from white wine.

Drink Pairings

• Wine: A crisp Sauvignon Blanc or buttery Chardonnay.
• Non-alcoholic: Sparkling water with lemon or iced herbal tea.

Side Dishes

• Creamy mashed potatoes or herbed rice pilaf.
• Roasted asparagus or green beans.
• Fresh Caesar salad or arugula salad.

Nutritional Overview (Per Serving, estimated)

• Calories: ~410
• Protein: 34g
• Carbohydrates: 12g
• Fat: 21g
• Fiber: 1g

Dietary notes: High-protein, gluten-containing (can be adapted with gluten-free flour), nut-free.

Make-Ahead & Meal Prep Tips

• Prep ahead: Dredge and sear the chicken earlier in the day. Store in the fridge until ready to finish cooking.
• Sauce: Make the mushroom sauce in advance; reheat gently and add cream right before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm slowly in a skillet over low heat with a splash of cream or broth.

FAQs

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, boneless skinless thighs work beautifully and stay extra juicy.

Q: Can I skip the wine?
A: Replace it with chicken broth and a squeeze of lemon for acidity.

Q: Does Asiago cheese melt well?
A: Yes, but shred it finely so it melts evenly into the sauce.

Q: Can I freeze this dish?
A: The sauce may separate when frozen, so freezing is not recommended. Refrigeration works best.

Cooking Timeline (At a Glance)

Task	Time
Prep (dredging, chopping)	10 min
Sear chicken	10 min
Cook mushrooms & aromatics	6–7 min
Simmer wine & reduce	7 min
Add cream & cheese	4 min
Finish chicken in sauce	7–10 min
Total Time	~45 min

Serving Suggestions

• Serve family-style straight from the skillet with crusty bread.
• Plate individually with a drizzle of sauce and garnish of fresh thyme.
• Slice the chicken and serve over pasta for a cozy one-bowl meal.

Recipe Variations

• Creamy Asiago Chicken Pasta – Toss cooked pasta directly into the sauce.
• Chicken & Mushroom Rice Bake – Bake with rice and extra broth for a casserole twist.
• Garlic Asiago Mushroom Gnocchi – Swap chicken for pillowy gnocchi.

Ingredient Spotlight: Asiago Cheese

Asiago is an Italian cow’s milk cheese with a slightly nutty, tangy flavor. It comes in two forms: fresh (Asiago Pressato) and aged (Asiago d’Allevo). For this recipe, use the aged version—it melts into sauces beautifully.

Tips:

• Buy a block and shred it yourself for best flavor and meltability.
• Store tightly wrapped in parchment and plastic in the fridge.
• Avoid pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.

Pro Cooking Tips

• Don’t overcrowd the pan – Sear chicken in batches if needed to maintain a golden crust.
• Reduce wine properly – Letting it simmer down intensifies flavor and prevents a “boozy” taste.
• Add cream last – Prevents curdling and ensures a silky sauce.
• Rest chicken briefly – Allow 5 minutes before slicing so juices redistribute.

Storage & Freezing Guide

• Fridge: Store chicken and sauce together in an airtight container for up to 3 days.
• Reheating: Gently warm on the stove with a splash of broth or cream.
• Freezing: Not recommended (cream-based sauces tend to split).

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	~410
Protein	34g
Carbs	12g
Fat	21g
Fiber	1g

Dietary notes: Nut-free, high protein, adaptable for gluten-free diets.

Conclusion

Savory Chicken in a Creamy Asiago Mushroom Sauce is one of those dishes that hits all the right notes comforting, flavorful, and elegant without being fussy. It’s perfect for a cozy dinner at home, a special occasion, or when you simply crave something creamy and satisfying. With its rich sauce, earthy mushrooms, and nutty Asiago, it’s bound to become a regular in your recipe rotation.

Serve it with pasta, potatoes, or crusty bread, and you’ve got a complete meal that feels like it came from a fine-dining restaurant only better, because you made it yourself.

Print