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Creamy Asiago Chicken

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This rich and flavorful creamy Asiago chicken is perfect for a hearty meal. The chicken is cooked until golden brown, then simmered in a creamy sauce with white wine, mushrooms, garlic, and Asiago cheese for an unforgettable dinner!

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 1/2 cups dry white wine
  • 2 cups mushrooms, cut in half
  • 2 tbsp olive oil
  • 1/2 cup heavy cream
  • 2 cloves garlic, minced
  • 1/2 cup flour
  • 3 tbsp butter
  • 1/2 cup shredded Asiago cheese
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Prep the Chicken:
    Place the chicken breasts between plastic wrap and use a meat mallet to pound them to about 1/4-inch thickness. Cut each breast into 3 ‘tender size’ pieces. Dredge the chicken pieces in flour and set aside.
  • Cook the Chicken:
    In a large, deep skillet, heat 1 tbsp olive oil with the butter. Add the dredged chicken and sauté until golden brown on each side, about 4 minutes per side. Remove and set aside.
  • Prepare the Sauce:
    In the same skillet, add the remaining 1 tbsp of olive oil, onion powder, mushrooms, and garlic. Sauté until the mushrooms begin to brown.
  • Deglaze the Pan:
    Pour in the white wine, scraping up the browned bits from the bottom of the pan. Add the chicken back to the skillet and sprinkle with parsley.
  • Simmer:
    Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes.
  • Make the Creamy Sauce:
    Remove the chicken from the pan once again and set aside. Add the heavy cream to the skillet and heat through. Stir in the Asiago cheese, and mix constantly over low heat until the cheese fully melts and the sauce thickens.
  • Finish:
    Add the chicken back to the skillet and heat through. Serve and enjoy!

Notes

  • You can substitute the dry white wine with chicken broth for a non-alcoholic version.
  • For a richer flavor, you can add extra Asiago cheese or a touch of Parmesan.

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