Description
A rich and comforting one-skillet chicken dinner made with seared chicken breasts in a creamy mushroom and Asiago cheese sauce. Perfect over pasta, potatoes, or a warm slice of crusty bread.
Ingredients
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
3/4 cup grated Asiago cheese
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish
Instructions
1. Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4–5 minutes per side. Remove and set aside.
3. In the same skillet, melt the butter and add sliced mushrooms. Cook for 6–7 minutes, stirring occasionally, until golden and moisture evaporates.
4. Stir in the minced garlic and cook for 1 more minute.
5. Pour in chicken broth and scrape up browned bits.
6. Reduce heat to medium-low, stir in heavy cream, and bring to a gentle simmer.
7. Add Asiago cheese and red pepper flakes; stir until cheese melts.
8. Return chicken to skillet, spoon sauce over, and simmer uncovered for 5–7 minutes until fully cooked and thickened.
9. Garnish with fresh parsley and serve warm.
Notes
Make sure mushrooms are deeply sautéed to boost flavor.
Don’t skip scraping the pan—it builds depth into the sauce.
Add a handful of spinach or kale in the last 5 minutes for a green boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 145mg
Keywords: creamy chicken, mushroom sauce, asiago chicken