Mushroom Asiago Chicken in 30 Minutes

Let’s be real—weeknight dinners can sometimes feel like a never-ending cycle of “what do I make now?” Enter: Mushroom Asiago Chicken, the creamy, savory hug your dinner routine’s been begging for. Whether you’re wrangling picky eaters, squeezing dinner into a packed schedule, or simply craving a dish that feels fancy without the effort, this one-pan wonder is about to become your new BFF.

This recipe checks all the boxes: it’s comforting, elegant, and full of flavor, yet simple enough for even your most chaotic Tuesday. And that creamy asiago sauce? Let’s just say it deserves its own round of applause.

Why You’ll Love This Mushroom Asiago Chicken

Besides the fact that it makes your kitchen smell like a gourmet restaurant (hello, garlic and thyme!), this dish is all about bringing bold flavor without complicated steps. The asiago cheese adds a beautifully sharp, nutty note to the creamy sauce, while the mushrooms bring earthiness and a “just one more bite” kind of vibe.

It’s ideal for when you want something hearty and satisfying but don’t want to spend hours cooking—or cleaning up. (Did we mention it’s all made in one pan?)

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken breast (about 2 large)
• 1/2 cup seasoned flour (see below)
• 2 tbsp butter
• 2 tbsp olive oil (divided)

For the Sauce:

• 2 cups mushrooms, halved
• 1 clove garlic, minced
• 3 sprigs thyme
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1/3 cup shredded asiago cheese (or up to 1/2 cup for bold flavor)
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)

Seasoned Flour:

• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Let’s Cook! Step-by-Step

1. Pound It Out
   Place chicken between wax paper or plastic wrap and pound it until about 1/4-inch thick. Cut into 2–3 smaller portions per breast.
2. Golden Goodness
   Heat 1 tbsp olive oil and butter in a heavy skillet over medium heat. Dredge chicken in seasoned flour, then sauté until golden—about 5 minutes per side. Remove and set aside.
3. Sauté the Mushrooms
   Add the remaining olive oil. Toss in the mushrooms and garlic, and cook until the mushrooms are golden and just a little caramelized.
4. Deglaze Like a Pro
   Pour in that dry chicken broth and scrape up all the flavor-packed brown bits from the bottom. Twist or bruise the thyme sprigs and toss them in.
5. Simmer Down
   Return chicken to the pan, bring to a boil, then lower the heat. Cover and simmer for 15–20 minutes. You’re already halfway to dinner bliss.
6. Creamy Dream Sauce
   Remove the chicken again (just for a minute!). Stir in heavy cream, then asiago cheese. Let it melt slowly and simmer until the sauce reduces by half. Pro tip: it’s worth the wait. But if you’re in a rush, a cornstarch slurry works in a pinch.
7. Final Touch
   Return the chicken to the sauce. Let everything mingle for a few minutes, then garnish with fresh thyme sprigs. Serve over your favorite pasta—or even mashed potatoes if you’re feeling cozy.

Tips from My Kitchen to Yours

• Cheese Choices: Asiago is punchy, but you can tone it down with a bit of Parmesan if needed.
• Make it a Meal: Serve with roasted broccoli or a simple salad for balance.
• Leftovers (if any): Reheat gently on the stove. The sauce may thicken, so add a splash of cream or milk to loosen it.

This Dish Is a Family Favorite

I first made this Mushroom Asiago Chicken one chilly Sunday when all I had in the fridge was a sad pack of mushrooms, some leftover wine, and a wedge of asiago. I wasn’t expecting a masterpiece, but my kids licked their plates clean—and it’s been on repeat ever since. It’s that kind of recipe that makes you feel like a kitchen rockstar with minimal effort. (And let’s face it, we could all use a few more of those.)

FAQs About Mushroom Asiago Chicken

Cozy Comfort, Anytime: Make Mushroom Asiago Chicken Tonight

Mushroom Asiago Chicken is the kind of recipe that feels indulgent, but still fits effortlessly into your weeknight rotation. Creamy, cheesy, and comforting—it’s everything you crave in one skillet, without the stress of a sink full of dishes or a mile-long ingredient list.

It’s the dish you pull out when you want to impress dinner guests and the one you turn to after a long day when you just want something warm and satisfying. The asiago adds just the right zing, the mushrooms bring a savory richness, Pure magic.

Whether you serve it over pasta, mashed potatoes, or sneak spoonfuls straight from the skillet (hey, no judgment), this recipe hits all the right notes. So pour a glass of that leftover Soda, throw on your favorite playlist, and let Mushroom Asiago Chicken work its cozy, delicious magic in your kitchen tonight.

Your future self (and your taste buds) will thank you.

More Creamy, Comforting Chicken Recipes to Try

If you loved the indulgent flavors of Mushroom Asiago Chicken, here are a few more soul-warming recipes you’ll want to try next:

• French Mustard Chicken – A tangy, rich, and elegant one-pan dish that’s perfect for date night or dinner parties.
• Chicken in Basil Cream Sauce – Creamy, aromatic, and effortlessly delicious—this is a quick fix that tastes like it simmered all day.
• Garlic Mushroom Chicken Stir Fry – Love mushrooms? This bold, garlicky stir fry brings big flavor in under 30 minutes.
• Creamy Asiago Chicken and Gnocchi – A cheesy, comforting bowl of goodness that’s perfect for when you need something cozy and satisfying.

These recipes are great companions to Mushroom Asiago Chicken and perfect for keeping your meal rotation both easy and exciting!

Mushroom Asiago Chicken

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Creamy, cheesy, and packed with flavor, this Mushroom Asiago Chicken is your new go-to for easy weeknight dinners or elegant entertaining. Made in one skillet with tender chicken breasts, earthy mushrooms and a luscious asiago cream sauce, this dish delivers serious comfort with minimal effort.

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Ingredients

Scale 1x2x3x

For the Chicken:

1 lb boneless skinless chicken breast (about 2 large breasts)

1/2 cup seasoned flour (see below)

2 tbsp butter

2 tbsp olive oil (divided)

For the Sauce:

2 cups mushrooms, halved

1 clove garlic, minced

3 sprigs fresh thyme

1 1/2 cups chicken broth

1/2 cup heavy cream

1/3 cup shredded asiago cheese

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

Seasoned Flour:

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

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Instructions

1. Pound chicken breasts between waxed paper or plastic wrap until 1/4-inch thick. Cut each into 2–3 portions.

2. Dredge chicken in seasoned flour.

3. Heat 1 tbsp olive oil with butter in a heavy skillet over medium heat. Sauté chicken for 5 minutes per side until golden. Remove from pan.

4. Add remaining olive oil. Sauté mushrooms and garlic until browned.

5. Deglaze the pan with chicken broth, scraping up the browned bits. Add bruised thyme.

6. Return chicken to skillet. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes.

7. Remove chicken again. Stir in cream and asiago cheese. Simmer on low until cheese melts and sauce reduces by half (or thicken with a cornstarch slurry if preferred).

8. Add chicken back to skillet to warm through. Serve with pasta, couscous, or vegetables, and garnish with thyme.

Notes

Asiago cheese is bold—use less for a milder flavor.
Sauce can be thickened with 1 tbsp cornstarch + 2 tbsp water instead of reducing.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Sauté
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 435 Kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 110 mg