Skillet Asiago Chicken and Mushrooms Recipe

If you’re craving a flavorful, satisfying dinner that’s simple to prepare, this Skillet Asiago Chicken and Mushrooms is the perfect choice. The rich, nutty flavor of Asiago cheese combines with tender chicken and sautéed mushrooms in a creamy sauce that will make your taste buds sing. Best of all, it’s made in just one skillet, meaning less cleanup! Whether you’re cooking for a weeknight meal or looking to impress guests, this recipe delivers restaurant-quality flavor with minimal effort. Keep reading for step-by-step instructions, tips, and variations to make this delicious dish your own!

this Recipe

What is Skillet Asiago Chicken and Mushrooms?

Skillet Asiago Chicken and Mushrooms is a one-pan meal featuring pan-seared chicken breasts, sautéed mushrooms, and a rich, creamy sauce made with Asiago cheese. Asiago, a semi-hard cheese with a bold, nutty flavor, adds depth and richness to the dish. The mushrooms bring an earthy flavor that pairs beautifully with the cheesy, creamy sauce. Everything is cooked in one skillet, making this dish quick, easy, and ideal for busy weeknights or special occasions. Serve it over pasta, rice, or alongside roasted vegetables for a complete meal.

Ingredients List for Skillet Asiago Chicken and Mushrooms

Here’s what you’ll need to make this delicious dish:

For the Chicken and Mushrooms:

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 2 tablespoons olive oil (or butter)
• 1 tablespoon unsalted butter (for extra flavor when cooking)
• 8 oz mushrooms, sliced (cremini, white button, or baby bella mushrooms work well)
• 3 cloves garlic, minced
• ½ cup chicken broth (or white wine for added flavor)

For the Asiago Cream Sauce:

• 1 cup heavy cream (or half-and-half for a lighter option)
• ½ cup grated Asiago cheese (plus extra for garnish)
• ¼ teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon fresh parsley, chopped (for garnish)

Substitutions and Variations

This recipe is flexible and can be customized to suit your taste or dietary preferences. Here are some easy substitutions and variations:

1. Chicken Options: Instead of chicken breasts, you can use chicken thighs for a juicier option, or even swap in pork chops or boneless turkey breasts.
2. Mushrooms: Feel free to use your favorite type of mushrooms, or mix different varieties like shiitake, oyster, or portobello for a more complex flavor.
3. Cheese Choices: While Asiago cheese adds a nutty flavor, you can substitute Parmesan, Pecorino Romano, or even Gruyère if you prefer.
4. Lighter Sauce: For a lighter sauce, substitute the heavy cream with half-and-half or whole milk, though the sauce won’t be as thick and creamy.
5. Vegetarian Option: Omit the chicken and replace it with extra mushrooms or a plant-based protein like tofu or tempeh. The sauce can also be made using vegetable broth.
6. Add Veggies: For a heartier dish, you can add spinach, sun-dried tomatoes, or even roasted red peppers to the skillet when you cook the mushrooms.

Step-by-Step Cooking Instructions

Here’s how to make this Skillet Asiago Chicken and Mushrooms step by step:

Step 1: Season and Sear the Chicken

Start by patting the chicken breasts dry with paper towels. Season both sides of the chicken with garlic powder, onion powder, Italian seasoning, salt, and black pepper. Heat 2 tablespoons 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 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside.

Step 2: Sauté the Mushrooms

In the same skillet, add the sliced mushrooms and sauté for about 4-5 minutes until they’re soft and golden brown. Add the minced garlic and cook for another minute, until fragrant. Season with a pinch of salt and black pepper.

Step 3: Deglaze the Pan

Pour the chicken broth (or white wine) into the skillet to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly and intensify the flavor.

Step 4: Make the Asiago Cream Sauce

Reduce the heat to medium-low and stir in the heavy cream. Let the sauce simmer for 3-4 minutes to thicken slightly, stirring occasionally. Add the grated Asiago cheese and stir until the cheese melts into the sauce. If you like a little heat, sprinkle in red pepper flakes. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Step 5: Return Chicken to the Skillet

Return the cooked chicken breasts to the skillet, nestling them into the sauce. Let them simmer in the sauce for another 2-3 minutes, spooning the sauce over the chicken to ensure it absorbs the flavors.

Step 6: Serve and Garnish

Once the chicken is warmed through and the sauce has thickened, remove the skillet from the heat. Garnish with freshly chopped parsley and extra grated Asiago cheese. Serve immediately!

How to Cook Skillet Asiago Chicken and Mushrooms: A Step-by-Step Guide

Here’s a quick summary of how to make Skillet Asiago Chicken and Mushrooms:

1. Season the Chicken: Season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken: Cook the chicken in olive oil and butter until golden brown, then set aside.
3. Sauté the Mushrooms: In the same skillet, sauté mushrooms and garlic until soft and fragrant.
4. Deglaze the Pan: Add chicken broth or wine to deglaze the pan, scraping up any browned bits.
5. Make the Sauce: Stir in heavy cream and Asiago cheese to create a rich, creamy sauce.
6. Simmer the Chicken: Return the chicken to the skillet and let it simmer in the sauce.
7. Serve: Garnish with parsley and extra cheese, then serve hot!

Common Mistakes to Avoid

• Not Patting the Chicken Dry: Make sure to dry the chicken breasts before seasoning and searing them. This helps achieve a nice golden crust.
• Overcrowding the Skillet: Don’t overcrowd the pan when searing the chicken. Cook the chicken in batches if necessary to avoid steaming it instead of browning.
• Not Deglazing the Pan: Deglazing the pan with chicken broth or wine is crucial for incorporating all those delicious browned bits from the chicken and mushrooms into the sauce.
• Rushing the Sauce: Let the cream sauce simmer gently to thicken. Don’t rush it by turning the heat too high, or you risk curdling the cream.

Serving and Presentation Tips

This dish is rich and comforting, so pairing it with light sides helps balance the meal. Here’s how to serve and present it beautifully:

How to Serve Skillet Asiago Chicken and Mushrooms

• Over Pasta: Serve the chicken and creamy Asiago sauce over fettuccine, linguine, or penne for a complete meal.
• With Rice: Pair it with a side of fluffy rice, or for a healthier option, serve it over cauliflower rice or quinoa.
• With Veggies: Serve alongside roasted vegetables such as broccoli, asparagus, or green beans for a balanced meal.
• With Mashed Potatoes: The creamy sauce goes perfectly with mashed potatoes or polenta.

Presentation Ideas for Skillet Asiago Chicken and Mushrooms

• Garnish with Fresh Herbs: Sprinkle freshly chopped parsley or basil on top for a vibrant color contrast.
• Extra Cheese: Add an extra sprinkle of grated Asiago cheese on top of each plate for a cheesy finish.
• Serve in the Skillet: Bring the skillet straight to the table for a rustic, family-style presentation.

Skillet Asiago Chicken and Mushrooms Recipe Tips

• Make It Ahead: You can cook the chicken and make the sauce ahead of time. Store them separately in the fridge for up to 2 days, then reheat in the skillet before serving.
• Double the Sauce: If you’re serving this over pasta or rice, consider doubling the sauce so you have plenty to coat your sides.
• Add Spinach: For extra greens, stir in a handful of fresh spinach when you add the cream. It wilts down beautifully into the sauce.

Frequently Asked Questions (FAQs)

Q: Can I use milk instead of cream?
A: You can use whole milk or half-and-half instead of heavy cream, but the sauce will be thinner and less rich. To thicken it, you can stir in a bit of cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).

Q: Can I substitute Parmesan for Asiago?
A: Yes, Parmesan works well as a substitute for Asiago. Both cheeses add a nutty, salty flavor, though Asiago has a slightly sharper taste.

Q: Can I make this dish dairy-free?
A: Yes, you can make a dairy-free version by using a plant-based cream alternative, such as coconut cream or cashew cream, and dairy-free cheese.

Q: How do I reheat leftovers without drying out the chicken?
A: To reheat, add a splash of chicken broth or cream to the skillet and heat the chicken gently over low heat, covering the skillet to keep moisture in.

Conclusion

This Skillet Asiago Chicken and Mushrooms is a rich, creamy, and comforting dish that’s easy to make and bursting with flavor. The combination of tender chicken, earthy mushrooms, and a cheesy Asiago cream sauce creates a restaurant-quality meal that’s perfect for busy weeknights or special occasions. Serve it over pasta, rice, or with roasted vegetables for a complete, satisfying meal. With minimal prep and just one skillet, this recipe is a go-to for anyone who loves a delicious, hearty dinner without the fuss. Give it a try and enjoy the irresistible flavors of this simple yet elegant dish!

Print