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.
Ingredients
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)
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.
Notes
Use freshly grated Asiago for the smoothest sauce texture.
Chicken thighs can be used for extra juiciness.
For a lighter option, sub in half-and-half for the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 2g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 140mg
Keywords: creamy chicken, asiago sauce, mushroom chicken, skillet dinner