Description
Indulge in this rich and flavorful Creamy Asiago Chicken, where tender chicken breasts are smothered in a velvety, creamy sauce made with white wine, garlic, mushrooms, and Asiago cheese. Perfect for a comforting dinner that’s both savory and satisfying!
Ingredients
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1 lb boneless skinless chicken breasts
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1 tsp onion powder
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1 tsp parsley
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1½ cups dry white wine
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2 cups mushrooms, cut in half
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2 tbsp olive oil
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½ cup heavy cream
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2 cloves garlic, minced
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½ cup flour
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3 tbsp butter
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½ cup shredded Asiago cheese
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1 tsp salt
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1 tsp pepper
Instructions
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Heat olive oil in a large skillet over medium heat. Season the chicken breasts with onion powder, parsley, salt, and pepper. Cook the chicken in the skillet for 5–7 minutes per side until golden brown and fully cooked through. Remove from the skillet and set aside.
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In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
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Add the mushrooms to the skillet and cook for 3-4 minutes until softened.
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Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes, then slowly pour in the white wine while stirring to prevent lumps.
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Reduce the heat and stir in the heavy cream, allowing the sauce to thicken. Once thickened, add the Asiago cheese and stir until it’s melted and smooth.
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Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes, allowing the chicken to absorb the flavors.
- Adjust seasoning with salt and pepper to taste, then serve the chicken with the creamy sauce on top.
Notes
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You can serve this dish with pasta, rice, or mashed potatoes to soak up the creamy sauce.
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For extra flavor, consider adding fresh thyme or rosemary to the sauce.
- If you don’t have dry white wine, chicken broth can be used as a substitute, though the flavor will be slightly different.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American