Description
Succulent creamy asiago chicken delivers Italian-inspired comfort with rich, melted cheese and tender chicken breasts. Hearty flavors blend seamlessly, promising a delightful meal you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) boneless skinless chicken breasts
- 2 cups (473 ml) mushrooms, cut in half
- 1/2 cup (120 ml) shredded Asiago cheese
Seasonings and Spices:
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic, minced
Liquid and Thickening Ingredients:
- 1 1/2 cups (355 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) butter
- 1/2 cup (60 grams) flour
Instructions
- Gently flatten chicken breasts between plastic wrap to 1/4-inch thickness using a meat mallet, then slice each breast into three tender-sized portions. Coat the chicken pieces evenly with flour, ensuring a light, uniform layer.
- Heat olive oil and butter in a large, deep skillet over medium-high heat. Carefully place floured chicken pieces into the hot pan, cooking until a golden-brown crust forms on each side, approximately 4 minutes per side. Transfer cooked chicken to a separate plate.
- In the same skillet, add remaining olive oil, then introduce onion powder, sliced mushrooms, and minced garlic. Sauté the mixture until mushrooms develop a rich, caramelized color and release their aromatic essence.
- Deglaze the pan by pouring white wine, using a wooden spoon to scrape up the flavorful browned bits from the skillet’s bottom. Return chicken pieces to the pan and sprinkle with fresh parsley.
- Increase heat to bring the liquid to a gentle boil, then reduce temperature, cover the skillet, and allow the chicken to simmer for roughly 15 minutes, ensuring even cooking and flavor infusion.
- Remove chicken from the pan once more. Pour heavy cream into the skillet, heating thoroughly. Gradually incorporate Asiago cheese, stirring constantly over low heat until the cheese melts completely and the sauce reaches a luxurious, velvety consistency.
- Reintroduce chicken to the creamy sauce, gently warming through to marry the flavors. Plate immediately and serve hot, garnishing with additional parsley if desired.
Notes
- Tenderize chicken evenly to ensure uniform cooking and prevent dry spots by using gentle, consistent mallet strokes.
- Choose low-moisture mushrooms like cremini or white button to create a richer sauce without excess water dilution.
- For gluten-free adaptation, replace wheat flour with cornstarch or almond flour during chicken dredging process.
- Reduce wine’s acidity by selecting a lighter, less tangy white wine like Pinot Grigio for smoother sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 408 kcal
- Sugar: 1 g
- Sodium: 455 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg