Name: Savory Chicken in a Creamy Asiago Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts or thighs; Salt and black pepper to taste; 1 tbsp olive oil; 2 tbsp unsalted butter; 3 cloves garlic, minced; 8 oz cremini or button mushrooms, sliced; 1/2 cup chicken broth; 1 cup heavy cream; 3/4 cup Asiago cheese, grated; 1 tsp Dijon mustard (optional); 1/4 tsp red pepper flakes (optional); 1 tbsp fresh thyme or parsley, chopped (for garnish)

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This Savory Chicken in a Creamy Asiago Mushroom Sauce is the kind of dinner I crave when I want something rich, comforting, and packed with flavor. Juicy, golden-seared chicken is smothered in a luscious sauce made with garlic, mushrooms, cream, and a generous helping of Asiago cheese. It’s one of those dishes that feels fancy but comes together easily in one skillet—perfect for a cozy night in or impressing at the dinner table.

Why I Love This Recipe

I love how the bold, nutty flavor of Asiago cheese melts into the creamy mushroom sauce, creating a decadent finish that pairs perfectly with the tender chicken. It’s a one-pan wonder that always feels indulgent but doesn’t require much fuss. The mushrooms soak up all that savory goodness, and I always end up scraping every bit of sauce off the plate with some bread or a spoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts or thighs (boneless, skinless)
Salt and black pepper
Olive oil
Unsalted butter
Garlic, minced
Cremini or button mushrooms, sliced
Heavy cream
Asiago cheese, grated
Chicken broth
Dijon mustard (optional for depth)
Fresh thyme or parsley (for garnish)
Red pepper flakes (optional for a bit of heat)

Directions

I start by seasoning the chicken with salt and pepper on both sides.
I heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through. Then I remove it from the pan and set it aside.
In the same skillet, I melt the butter and add the mushrooms, cooking them until they’re soft and browned.
I stir in the garlic and sauté for about 30 seconds until fragrant.
I pour in the chicken broth and let it simmer for a minute to deglaze the pan and lift all the flavor from the bottom.
I lower the heat and stir in the heavy cream, Dijon mustard (if using), and grated Asiago cheese, stirring until the cheese melts and the sauce thickens slightly.
I return the chicken to the pan and spoon the sauce over the top. I let it simmer gently for another 2–3 minutes so everything melds together.
I finish it with a sprinkle of fresh herbs and serve it hot.

Servings and timing

This recipe serves 4 people and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook. It’s perfect for a fast but elegant dinner at home.

Variations

For a sharper bite, I swap half the Asiago with Parmesan or Romano.
I’ve added baby spinach at the end to wilt into the sauce for extra greens.
If I want a bit more tang, I squeeze in a little lemon juice before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. The microwave works too—just use short intervals and stir in between to keep the sauce from separating.

FAQs

What is Asiago cheese, and can I substitute it?

Asiago is a nutty, semi-hard Italian cheese that melts beautifully. If I don’t have it, I use Parmesan, Romano, or even a sharp white cheddar for a similar creamy effect.

Can I make this ahead of time?

Yes, I’ve cooked the chicken and made the sauce ahead. I reheat them gently together just before serving. It tastes just as good the next day.

What’s the best mushroom for this recipe?

I usually go with cremini mushrooms for their rich flavor, but white button mushrooms work too. For a deeper earthy taste, I’ve used a mix of wild mushrooms.

Can I make it lighter?

Yes, I’ve swapped the cream for half-and-half or evaporated milk. The sauce is slightly less rich but still creamy and flavorful.

What should I serve with this dish?

I love it over mashed potatoes, buttered noodles, or rice to soak up the sauce. A side of roasted vegetables or garlic bread completes the meal.

Conclusion

This Savory Chicken in a Creamy Asiago Mushroom Sauce is pure comfort in a skillet—creamy, rich, and loaded with flavor. It’s a go-to dish when I want something quick yet indulgent, and I always get compliments whenever I serve it. Whether I’m cooking for guests or treating myself, this recipe never disappoints.