Description
A fast and flavorful pan-seared chicken dish in a creamy Asiago and mushroom sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 8 oz cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1–2 tsp fresh thyme leaves (optional)
- ½ cup shredded Asiago cheese
- ¾ cup heavy cream
- 2 tbsp olive oil or butter
- ½ cup chicken broth
- 1 tsp Dijon mustard (optional)
Instructions
- Prep the chicken: Pound chicken breasts to even thickness and season with salt and pepper.
- Sear the chicken: Heat olive oil/butter in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown. Remove and set aside.
- Cook mushrooms: In the same skillet, sauté mushrooms, garlic, and shallots until soft and golden, about 5–7 minutes.
- Deglaze & build sauce: Pour in chicken broth, scraping browned bits. Reduce heat, add cream and Asiago cheese, stirring until smooth. Season with salt, pepper, and optional Dijon mustard.
- Combine chicken & sauce: Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes.
- Serve & garnish: Plate chicken, pour extra sauce on top, and garnish with fresh parsley or thyme. Serve with sides of choice.
Notes
Browning the chicken first adds deep flavor. Use the pan drippings in the sauce for taste. Let the sauce simmer just enough to melt the cheese. Do not boil the cream hard or it may separate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg