If you are craving a dish that is both elegant and comforting, this Creamy Asiago Chicken Recipe is sure to become one of your favorites. Tender chicken breasts are seared to perfection and then bathed in a dreamy sauce made from Asiago cheese, white wine, mushrooms, and cream. The flavors marry beautifully, creating a luscious sauce that elevates simple ingredients to restaurant-quality fare without requiring complicated steps. This recipe is a fantastic way to impress family or friends or simply treat yourself to a warm, satisfying meal with rich, layered tastes.
Ingredients You’ll Need
The ingredients for this Creamy Asiago Chicken Recipe are refreshingly straightforward but each plays an important role in building the creamy, savory, and aromatic profile you’ll love. From fresh mushrooms adding earthiness to Asiago cheese bringing a nutty tang, every item is selected to complement and enhance the dish perfectly.
- 1 lb boneless skinless chicken breasts: The star protein of the dish, best patted dry for a nice sear.
- 1 tsp onion powder: Adds a subtle, savory depth without overpowering.
- 1 tsp parsley: Freshness and a mild herbaceous note to balance richness.
- 1 ½ cups dry white wine: Provides acidity and complexity to the sauce base.
- 2 cups mushrooms, halved: Earthy flavor and meaty texture to enrich the sauce.
- 2 tbsp olive oil: For a golden sear on the chicken and sautéing vegetables.
- ½ cup heavy cream: The silky component that makes the sauce irresistibly creamy.
- 2 cloves garlic, minced: Offers aromatic warmth to the dish.
- ½ cup flour: Used to thicken the sauce to luscious perfection.
- 3 tbsp butter: Adds richness and helps build flavor layers in the sauce.
- ½ cup shredded Asiago cheese: The heart of the dish, bringing nutty, sharp creaminess.
- 1 tsp salt: Enhances all the other flavors.
- 1 tsp pepper: Adds a subtle peppery kick for balance.
How to Make Creamy Asiago Chicken Recipe
Step 1: Season the Chicken
Begin by patting your chicken breasts dry to ensure they crisp up when cooked. Season both sides evenly with salt, pepper, onion powder, and parsley. This simple seasoning blend layers in that essential flavor foundation for the dish.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook them for 4 to 5 minutes on each side until they develop a beautiful golden crust and are fully cooked through. Once done, remove the chicken from the pan and set it aside—don’t wash the pan, as that flavorful base will make your sauce outstanding.
Step 3: Sauté Garlic and Mushrooms
In the same skillet, melt the butter, then add the minced garlic and sauté it for about 1 minute until it releases its wonderful aroma. Next, toss in the halved mushrooms and cook them for around 5 minutes, stirring occasionally, until they soften and soak up the buttery garlic goodness.
Step 4: Build the Sauce
Sprinkle the flour over the mushrooms and stir thoroughly to coat everything, cooking for an additional 1 to 2 minutes to eliminate that raw flour taste. Slowly pour in the dry white wine while stirring constantly so your sauce stays smooth and lump-free. Let this simmer gently for about 5 minutes until it begins to thicken beautifully.
Step 5: Finish with Cream and Asiago
Now, stir in the heavy cream and shredded Asiago cheese. Continue cooking the sauce over medium heat until it becomes luxuriously creamy and the cheese melts fully into a velvety finish. This step is where the magic truly happens, transforming simple ingredients into a decadent sauce.
Step 6: Combine and Simmer
Return the chicken breasts back to the skillet, nestling them into the sauce. Spoon the creamy Asiago goodness over each piece, then reduce the heat to low and let everything simmer together for 3 to 5 minutes. This allows the chicken to soak up the sauce flavors while gently reheating to perfect serving temperature.
How to Serve Creamy Asiago Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a lovely pop of color and a bright herbal note that cuts through the richness of the sauce, making each bite irresistible.
Side Dishes
Serve this creamy Asiago chicken over a bed of buttery mashed potatoes, egg noodles, or even creamy polenta to soak up all that luscious sauce. A side of steamed green beans or roasted asparagus rounds out the meal with a fresh, crisp contrast.
Creative Ways to Present
For a special occasion, plate the chicken atop sautéed spinach and garnish with thin shavings of Asiago cheese and a twist of lemon zest. You could also serve it alongside a warm crusty bread basket, perfect for mopping up every last drop of sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Asiago Chicken Recipe in an airtight container and refrigerate for up to 3 days. The sauce will thicken as it chills, but warms back up beautifully with a touch of added cream or milk if needed.
Freezing
This dish can be frozen, but for best results, freeze the chicken and sauce separately if possible. Place cooled portions in freezer-safe containers and store for up to 2 months. Defrost overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers slowly on the stovetop over low heat to gently warm the creamy sauce without curdling. Stir occasionally and add a splash of cream or broth if the sauce has thickened too much. Avoid microwaving at high power to preserve texture and flavor.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! While Asiago adds a distinct nutty flavor, Parmesan or a mild Pecorino Romano can work well too. Just keep in mind these cheeses have different melting properties and flavor intensities, which will subtly change the final sauce.
Is it necessary to use white wine in the sauce?
The white wine adds acidity and depth to the sauce, balancing the creaminess and cheese. If you prefer not to use alcohol, you can substitute with chicken broth and a squeeze of lemon juice, though the flavor profile will be slightly different.
Can I make this recipe dairy-free?
This recipe relies heavily on dairy for the creamy sauce and cheese. To make a dairy-free version, you would need to substitute the heavy cream with a non-dairy creamer and use a dairy-free cheese alternative, but the flavor and texture will vary from the original.
What type of mushrooms work best?
Button mushrooms or cremini mushrooms are great choices because they have a mild flavor and hold up well during cooking. You can also experiment with baby bella or shiitake for a more intense, earthy taste.
Can I prepare this recipe for guests ahead of time?
You can cook the chicken and prepare the sauce a few hours in advance and keep them separate. When ready to serve, combine and gently reheat the components so that the chicken remains tender and the sauce fresh and creamy.
Final Thoughts
This Creamy Asiago Chicken Recipe is truly one of those dishes that feels special yet is surprisingly easy to make. From the golden seared chicken to the rich, cheesy sauce that clings to every bite, it’s comfort food elevated to something a little fancy. I hope you’ll give it a try soon and discover how wonderfully simple ingredients can come together to make an unforgettable meal everyone will ask for again and again.
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Creamy Asiago Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A rich and creamy chicken dish featuring tender boneless skinless chicken breasts cooked in a savory Asiago cheese and white wine sauce with mushrooms and garlic, perfect for a hearty and elegant meal finished in under 40 minutes.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1 tsp pepper
Sauce
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups mushrooms, halved
- ½ cup flour
- 1 ½ cups dry white wine
- ½ cup heavy cream
- ½ cup shredded Asiago cheese
Instructions
- Season Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with salt, pepper, onion powder, and parsley to enhance the flavor.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside to rest.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, infusing the sauce base with flavor.
- Cook Mushrooms: Add the halved mushrooms to the skillet and cook for approximately 5 minutes until they are softened and released their moisture, stirring occasionally.
- Add Flour: Sprinkle the flour over the mushrooms and stir continuously to coat the mushrooms evenly. Cook for 1-2 minutes to remove the raw flour taste and start thickening the sauce.
- Deglaze with Wine: Slowly pour in the dry white wine while stirring constantly to avoid lumps. Allow the mixture to simmer gently for about 5 minutes until the sauce slightly thickens and reduces.
- Add Cream and Cheese: Stir in the heavy cream and shredded Asiago cheese. Continue cooking the sauce until it turns creamy and the cheese has fully melted, creating a rich texture.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 3-5 minutes on low heat to heat the chicken through and let the flavors meld.
- Serve: Plate the chicken and spoon extra sauce on top. Garnish with additional parsley if desired and serve hot for a delicious and comforting meal.
Notes
- For best results, use freshly shredded Asiago cheese instead of pre-shredded for better melting.
- If dry white wine is unavailable, substitute with chicken broth and a splash of white wine vinegar.
- To make it gluten-free, replace all-purpose flour with cornstarch or a gluten-free flour blend.
- Leftovers can be stored refrigerated in an airtight container for up to 3 days.
- This dish pairs well with steamed vegetables, mashed potatoes, or cooked rice to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
