Skillet Asiago Chicken and Mushrooms

Looking for a one-pan dinner that’s rich, flavorful, and easy to make? This Skillet Asiago Chicken and Mushrooms recipe is the perfect dish! Juicy chicken breasts are seared until golden, then simmered in a creamy sauce made with earthy mushrooms, garlic, and tangy Asiago cheese. The result is a comforting, restaurant-quality meal that’s simple enough for a weeknight dinner but elegant enough for entertaining.

This dish is versatile and pairs beautifully with a variety of sides, from pasta and rice to mashed potatoes or a light salad. Plus, everything cooks in one skillet, making cleanup a breeze!

Ready to make this cheesy, creamy chicken dinner? Let’s dive into the recipe for Skillet Asiago Chicken and Mushrooms.

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What is "Skillet Asiago Chicken and Mushrooms"?

Skillet Asiago Chicken and Mushrooms is a one-pan dish featuring pan-seared chicken breasts cooked in a creamy, cheesy Asiago sauce with sautéed mushrooms and garlic. Asiago cheese, which has a sharp and nutty flavor, adds richness and depth to the creamy sauce, while the mushrooms provide an earthy complement to the tender chicken. This dish is quick, satisfying, and perfect for anyone who loves creamy, cheesy comfort food.

The entire meal comes together in a single skillet, making it a great option for busy weeknights when you want something indulgent but don’t want to deal with a lot of dishes.

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Ingredients List for Skillet Asiago Chicken and Mushrooms

Here’s what you’ll need to make this delicious Skillet Asiago Chicken and Mushrooms:

For the Chicken:

1. Chicken Breasts (4 boneless, skinless) – Pounded to an even thickness for even cooking.
2. Olive Oil (2 tablespoons) – For searing the chicken.
3. Butter (2 tablespoons) – Adds richness and flavor to the dish.
4. Garlic (3 cloves, minced) – For a savory, aromatic base.
5. Mushrooms (8 oz, sliced) – Cremini or button mushrooms work great for this recipe.
6. Chicken Broth (1 cup) – Adds moisture and helps create the sauce.
7. Heavy Cream (1 cup) – For a rich and creamy sauce.
8. Asiago Cheese (1 cup, grated) – Adds a tangy, nutty flavor to the sauce.
9. Fresh Thyme (1 teaspoon, or ½ teaspoon dried) – For a warm, earthy note.
10. Salt (1 teaspoon) – To season the chicken and the sauce.
11. Black Pepper (½ teaspoon) – Adds a little spice.

Optional Garnishes:

1. Fresh Parsley (chopped) – Adds a pop of color and freshness to the finished dish.
2. Grated Asiago Cheese – For sprinkling on top before serving.

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Substitutions and Variations

This Skillet Asiago Chicken and Mushrooms recipe is easy to customize based on your taste or what ingredients you have on hand. Here are some ideas:

• Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs for a juicier option. Adjust the cooking time as thighs may take a little longer to cook through.
• Cheese Options: If you don’t have Asiago cheese, you can use Parmesan, Pecorino Romano, or Gruyère for a similar nutty flavor.
• Vegetables: Add spinach or kale to the skillet during the last few minutes of cooking for a boost of greens.
• Herb Variations: Fresh thyme adds an earthy flavor, but you can also use rosemary or basil for a different flavor profile.
• Low-Carb Option: Serve the chicken over cauliflower rice or zoodles (zucchini noodles) for a low-carb meal.

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Step-by-Step Cooking Instructions

Here’s how to make this rich and creamy Skillet Asiago Chicken and Mushrooms:

Step 1: Prepare the Chicken

• If your chicken breasts are thick, place them between two sheets of plastic wrap and gently pound them to an even thickness (about ½ inch) using a meat mallet or rolling pin. This helps them cook more evenly.
• Season the chicken breasts generously with salt and black pepper on both sides.

Step 2: Sear the Chicken

• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
• Once the skillet is hot, add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
• Remove the chicken from the skillet and set aside on a plate.

Step 3: Sauté the Mushrooms and Garlic

• In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
• Add the sliced mushrooms and cook for 4-5 minutes until they are golden brown and have released their moisture.
• Stir in the minced garlic and cook for about 1 minute, until fragrant.

Step 4: Make the Creamy Asiago Sauce

• Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let the broth simmer for 2 minutes to reduce slightly.
• Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 2-3 minutes until it begins to thicken.
• Gradually add the grated Asiago cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
• Stir in the fresh thyme and season with more salt and pepper to taste.

Step 5: Return the Chicken to the Skillet

• Return the seared chicken breasts to the skillet, nestling them into the sauce.
• Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors and heat through.

Step 6: Serve

• Garnish the dish with freshly chopped parsley and an extra sprinkle of Asiago cheese, if desired.
• Serve the chicken with the creamy mushroom sauce spooned over the top.

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How to Cook Skillet Asiago Chicken and Mushrooms: A Quick Summary

Here’s a quick recap of the steps to make Skillet Asiago Chicken and Mushrooms:

1. Season and Sear the Chicken: Cook the chicken breasts until golden brown and set aside.
2. Sauté the Mushrooms and Garlic: Brown the mushrooms and cook the garlic until fragrant.
3. Make the Sauce: Deglaze with chicken broth, then stir in heavy cream and Asiago cheese to make a rich sauce.
4. Simmer the Chicken: Return the chicken to the skillet and simmer for a few minutes to absorb the flavors.
5. Serve: Garnish with fresh herbs and enjoy!

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Common Mistakes to Avoid

To ensure your Skillet Asiago Chicken and Mushrooms turns out perfectly, avoid these common mistakes:

• Overcooking the Chicken: Chicken breasts can dry out if overcooked. Make sure to remove the chicken from the skillet once it reaches 165°F (74°C). Letting it simmer too long in the sauce can make it tough.
• Curdling the Cream: When adding the heavy cream, reduce the heat to medium-low to avoid curdling. Cream can separate if the temperature is too high.
• Skipping the Browning Step: Searing the chicken and mushrooms adds depth of flavor to the dish. Don’t skip this step, even if it adds a few extra minutes.

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Serving and Presentation Tips

Once your Skillet Asiago Chicken and Mushrooms is ready, here are a few ideas for serving and presenting it beautifully:

How to Serve Skillet Asiago Chicken and Mushrooms

• With Pasta: Serve the chicken and creamy mushroom sauce over fettuccine or linguine for a complete meal.
• With Rice: Pair the dish with steamed rice, wild rice, or risotto for a hearty and comforting meal.
• With Mashed Potatoes: Spoon the sauce over creamy mashed potatoes for a rich and indulgent pairing.
• With a Light Salad: Balance the richness of the dish with a crisp side salad or roasted vegetables.

Presentation Ideas for Skillet Asiago Chicken and Mushrooms

• Garnish with Fresh Herbs: A sprinkle of chopped parsley or thyme adds a burst of color and freshness to the dish.
• Serve in the Skillet: Present the dish directly in the skillet for a rustic, family-style presentation.
• Extra Cheese on Top: Add an extra sprinkle of grated Asiago or Parmesan cheese right before serving for a cheesy finish.

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Skillet Asiago Chicken and Mushrooms Recipe Tips

Here are a few extra tips to help you master this Skillet Asiago Chicken and Mushrooms recipe:

1. Use a Cast Iron Skillet: If you have a cast iron skillet, use it! Cast iron retains heat well, creating a beautiful sear on the chicken and helping to develop rich flavors in the sauce.
2. Adjust the Thickness of the Sauce: If the sauce becomes too thick, you can thin it out with a little extra chicken broth. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
3. Make It Ahead: You can prepare the sauce ahead of time and reheat it when ready to serve. The chicken can also be seared ahead of time, then reheated in the sauce.

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Frequently Asked Questions (FAQs)

Q: Can I use half-and-half instead of heavy cream?
A: Yes, you can use half-and-half, but the sauce may be slightly less rich and creamy. To thicken it, you can whisk in a teaspoon of cornstarch mixed with a little cold water.

Q: Can I make this dish dairy-free?
A: To make this dish dairy-free, use coconut milk or a plant-based cream for the sauce and substitute a dairy-free cheese for the Asiago.

Q: Can I use pre-grated Asiago cheese?
A: While pre-grated cheese can be convenient, it may not melt as smoothly as freshly grated cheese. If possible, use a block of Asiago and grate it yourself for the best texture.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and sauce gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce thickens too much.

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Conclusion

This Skillet Asiago Chicken and Mushrooms recipe is the perfect way to enjoy a rich, flavorful, and creamy dish without spending hours in the kitchen. With its tender chicken, cheesy sauce, and savory mushrooms, this one-pan meal is sure to become a family favorite. It’s a comforting, restaurant-quality dish that’s easy enough for weeknights but impressive enough for entertaining.

Now that you have the recipe and all the tips, it’s time to gather your ingredients and get cooking. Enjoy!

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