This Asiago Chicken recipe is one of those simple dishes that tastes like it came from a fine-dining restaurant. Juicy, pan-seared chicken breasts are coated in a creamy, garlicky Asiago cheese sauce that clings to every bite. It’s rich without being heavy, flavorful without being fussy, and made with ingredients you probably already have on hand.
Ingredients
2 large boneless skinless chicken breasts (about 1 lb)
½ cup all-purpose flour
1 tsp all-purpose seasoning
1 tsp paprika
2 Tbsp butter
2 Tbsp extra virgin olive oil
2 4 oz cans sliced mushrooms, drained
1 heaping tsp jarred minced garlic
1 cup dry white wine e.g. Chablis
½ cup chicken broth
1 tsp dried thyme
¼ cup grated Asiago cheese
½ cup heavy cream
Method
Prep the Chicken:
Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Pat dry with paper towels.
Dredge the Chicken:
In a shallow bowl, mix the flour, all-purpose seasoning, and paprika. Lightly dredge each chicken piece in the flour mixture, shaking off excess.
Sear the Chicken:
Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and tent with foil.
Sauté the Mushrooms & Garlic:
In the same skillet, add the drained mushrooms and sauté for 2–3 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Deglaze with Wine:
Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for about 3–4 minutes, reducing slightly.
Build the Sauce:
Add the chicken broth and thyme. Simmer for another 2 minutes, then reduce heat to low. Stir in the heavy cream and Asiago cheese until melted and smooth.
Return Chicken to Pan:
Add the chicken back to the skillet, spooning sauce over the top. Simmer for 2–3 minutes to reheat and meld flavors.
Serve:
Serve hot with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Enjoy!
