Can You Make Creamy Mushroom Asiago Chicken So Quick?
We love how quickly this creamy mushroom Asiago chicken comes together on a busy night, and it’s a great way to get a delicious, satisfying meal on the table without a lot of fuss. The combination of sautéed mushrooms, creamy sauce, and melted Asiago cheese is a winner.
Kitchen Note
One thing to watch out for when making this dish is the texture of the sauce – if it gets too thick, it can quickly become unpleasant. Also, don’t overcook the chicken, as it can become dry. Finally, make sure to not skip the step of deglazing the pan, as it adds a lot of flavor to the dish.
Why this Creamy Mushroom Asiago Chicken works
- The creamy sauce has a rich, velvety texture that complements the chicken and mushrooms perfectly.
- The flavor profile is a great balance of savory, slightly sweet, and umami, making it a very satisfying meal.
- This dish can be prepared in under 30 minutes, making it a great option for a weeknight dinner.
- It’s realistic to make on a weekday because it uses common ingredients and doesn’t require a lot of complicated steps.
- This dish is perfect for a quick dinner, and it’s also a great option for meal prep.
What you’ll need
The ingredients that really make this dish shine are the mushrooms, Asiago cheese, and heavy cream – they add a richness and depth of flavor that’s hard to beat.
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups mixed mushrooms (button, cremini, shiitake)
- 2 cloves garlic
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1/2 cup grated Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked pasta (optional)
Tips for getting this right
- Make sure to cook the mushrooms until they’re tender and lightly browned, as this will bring out their natural sweetness and add depth to the dish.
- A common mistake is to overcook the chicken, which can make it dry and tough – cook it until it’s just done, then let it rest.
- One thing that makes this dish noticeably better is the addition of fresh thyme – it adds a bright, freshness that cuts through the richness of the sauce.
- To tell if the dish is done, check the chicken for doneness and make sure the sauce has thickened to your liking.
- This dish can be made ahead and refrigerated for up to a day, or frozen for up to three months – just reheat it gently until warmed through.
Swaps and substitutions
If you want to make a gluten-free version, you can swap out the all-purpose flour for gluten-free flour. For a protein swap, you can use tofu or shrimp instead of chicken – just adjust the cooking time accordingly. For a vegetarian version, you can use roasted vegetables instead of chicken. For a vegan version, you can use a non-dairy milk and vegan cheese.
Storing and reheating
This dish can be stored in the fridge for up to three days, or frozen for up to three months. To reheat, simply warm it gently in the microwave or on the stovetop until warmed through. It’s also a great candidate for meal prep – just portion it out into individual containers and reheat as needed. One tip for keeping it from turning into a sad leftover is to add a splash of cream or milk when reheating, as this will help to restore the sauce to its former glory.
Common questions
Yes, you can make this dish ahead of time and refrigerate or freeze it until you’re ready to serve. Just reheat it gently until warmed through. You can also make the sauce and chicken separately and combine them just before serving.
This dish can be prepared in under 30 minutes, making it a great option for a weeknight dinner. The sauce can be made in about 10 minutes, and the chicken can be cooked in about 15-20 minutes.
Yes, you can freeze this dish for up to three months. Just portion it out into individual containers and freeze until solid. Then, simply reheat it in the microwave or on the stovetop until warmed through.
Quick Creamy Mushroom Asiago Chicken
🧂 Ingredients
👩🍳 Instructions
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1Slice the chicken breasts into 1-inch thick cutlets and season with salt, pepper, and thyme.
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2In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 5-6 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
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3In the same skillet, add the sliced mushrooms and cook until they release their liquid and start to brown, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
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4Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pan.
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5Prepare the Creamy Mushroom Asiago Sauce: In a blender or food processor, combine the sauce ingredients and blend until smooth.
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6Add the sauce to the skillet with the mushroom mixture and stir to combine. Bring the sauce to a simmer and cook until it thickens slightly, about 2-3 minutes.
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7Stir in the Asiago cheese until melted and smooth. Season the sauce with salt and pepper to taste.
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8Serve the chicken topped with the Creamy Mushroom Asiago Sauce. If desired, serve over cooked pasta.
We hope you enjoy this creamy mushroom Asiago chicken recipe! Let us know in the comments how it turns out for you. We’d love to hear about any substitutions or variations you try, and how they work out.