Golden pan-seared chicken smothered in a velvety asiago mushroom sauce makes this dish a weeknight favorite and dinner party showstopper. It balances the richness of cheese with the earthy depth of mushrooms and the comforting creaminess that ties it all together. Every bite offers layers of flavor, from the crisp-edged chicken to the umami-packed sauce clinging to each forkful.

Whether you’re cooking to impress or just craving something special after a long day, this savory chicken delivers. It pairs beautifully with mashed potatoes, buttered noodles, or crusty bread to mop up every drop of sauce. Once you try it, it may just become a staple in your kitchen.

What Kind of Mushrooms Work Best in This Recipe?

Baby bella (cremini) mushrooms offer a great balance of flavor and texture, but you can use white button mushrooms for a milder taste or shiitake for deeper umami notes. Avoid canned mushrooms for this recipe—fresh is best to soak in that asiago cream goodness.

Ingredients for the Savory Chicken in a Creamy Asiago Mushroom Sauce

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
8 oz fresh baby bella mushrooms, sliced
3 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream
3/4 cup grated Asiago cheese
1 teaspoon Dijon mustard
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

Savory Chicken in a Creamy Asiago Mushroom Sauce 2

How To Make the Savory Chicken in a Creamy Asiago Mushroom Sauce

Step 1: Sear the Chicken

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through, about 6-7 minutes per side. Transfer to a plate and keep warm.

Step 2: Sauté the Mushrooms and Garlic

In the same skillet, add butter. Once melted, toss in the sliced mushrooms and sauté for 4-5 minutes until browned and tender. Add minced garlic and cook for another 30 seconds.

Step 3: Build the Cream Sauce

Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, asiago cheese, Dijon mustard, and red pepper flakes if using. Simmer for 3-4 minutes until the sauce thickens slightly.

Step 4: Return Chicken to Pan

Nestle the chicken breasts back into the skillet, spoon sauce over the top, and let everything simmer for 2-3 minutes. Sprinkle with chopped parsley before serving.

Serving and Storing Creamy Asiago Mushroom Chicken

This dish is best served hot, straight from the pan, over buttered noodles, rice, or mashed potatoes. It also pairs beautifully with roasted vegetables or a light green salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to keep the sauce creamy and prevent the chicken from drying out.

Frequently Asked Questions

Can I substitute the Asiago cheese?

Yes, you can swap it with Parmesan or Romano, though Asiago offers a sharper, nuttier flavor that really stands out.

Is this dish gluten-free?

Yes, as long as you use gluten-free chicken broth and double-check your Dijon mustard, this recipe is naturally gluten-free.

Can I use chicken thighs instead?

Absolutely! Boneless, skinless thighs work beautifully and may even stay juicier.

What wine pairs well with this dish?

A crisp Chardonnay or a light Pinot Noir will complement the creamy sauce and earthy mushrooms perfectly.

How can I make this dish lighter?

Use half-and-half instead of heavy cream and reduce the amount of cheese slightly. It will still be creamy, just a bit leaner.

Can I freeze this?

It’s not recommended, as the creamy sauce may separate when thawed. Fresh is best for this one.

Want More Creamy Chicken Ideas?

If this Savory Chicken in a Creamy Asiago Mushroom Sauce hit the spot, you might love exploring more of these creamy dinner favorites:

📌 Save this recipe to your Pinterest dinner board so you can find it later when you crave cozy, cheesy comfort food.

And I’d love to know how yours turned out! Did you go with Asiago or another cheese? Add a splash of wine to the sauce? Let me know in the comments—let’s swap ideas and tips to make it even better.

You can also follow along for more daily dishes and ideas on my Pinterest: Nina Dishes.

Savory Chicken in a Creamy Asiago Mushroom Sauce

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings

Print Recipe

Description

Pan-seared chicken breasts are nestled in a luscious, creamy Asiago mushroom sauce that’s rich, savory, and utterly comforting. It’s a gourmet-style meal that’s simple enough for a weeknight but elegant enough for guests.

Instructions

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden and cooked through, about 6-7 minutes per side. Transfer to a plate and keep warm.

2. In the same skillet, add butter. Once melted, toss in the sliced mushrooms and sauté for 4-5 minutes until browned and tender. Add minced garlic and cook for another 30 seconds.

3. Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, Asiago cheese, Dijon mustard, and red pepper flakes if using. Simmer for 3-4 minutes until the sauce thickens slightly.

4. Nestle the chicken breasts back into the skillet, spoon sauce over the top, and let everything simmer for 2-3 minutes. Sprinkle with chopped parsley before serving.