This creamy skillet asiago chicken with mushrooms is an easy, 30-minute, one-pot dinner! Juicy, tender chicken is simmered in a rich, cheesy, and creamy mushroom sauce with garlic and fresh herbs. It tastes like an expensive restaurant dinner out, but is simple enough for busy weeknights
Why I Love This Easy Skillet Chicken Dinner
Growing up, one-skillet meals were a staple in our household. My mom would always create the most comforting and creamy chicken dishes, and this asiago chicken recipe is a twist on one she made us often. Here’s why I think you will love it too:
- Creamy: Heavy cream, butter, fresh herbs, and savory asiago cheese combine to create an ultra rich and creamy sauce for the chicken.
- Great for weeknights: You only need half an hour before you’re digging in! Bonus: There is minimal cleanup since everything is cooked in one skillet.
- Restaurant quality: This flavor packed chicken tastes like a dish from an upscale restaurant, making it perfect for a date night in or to impress your dinner guests.
- Tender Chicken: Thinly sliced and tenderized chicken breasts cook quickly and stay juicy.
Key Ingredients
The creamy sauce is packed buttery, caramelized, and herby flavors. Below you will find helpful notes for key ingredients used to make this asiago chicken. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken Breasts: Make sure they’re boneless and skinless. I highly recommend thinning the chicken breasts and pounding them with a meat mallet. This helps them to cook quickly and evenly, while staying juicy and tender.
- Mushrooms: I used sliced baby portobello mushrooms, but you can also use cremini or white button mushrooms.
- Green Onions: Sliced green onions are added to the sauce and add a ton of flavor. In a pinch, you can use chives, but they are milder in flavor.
- Thyme: It can be fresh or dried, I used fresh for maximum flavor.
- Heavy Cream: Using full-fat heavy cream will create the creamiest cheese sauce, but half-and-half will work great as well.
- Asiago Cheese: Freshly grated cheese is best as it won’t have any preservatives or anti-caking agents on it that can overly thicken the sauce. Feel free to use pecorino or parmesan cheese instead!
How To Make Asiago Chicken and Mushrooms
Don’t forget to stir the pan and scrape the sides once you start making the sauce. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions!
- Prep the chicken: Slice the chicken in half so that you get two chicken breasts from one original piece. Pound it with a meat mallet. Season it on all sides with garlic powder, onion powder, salt, and pepper.
- Cook chicken: Place the chicken in a hot skillet with butter. Cook on both sides, until golden brown and no longer pink on the inside. Set it aside and cover it with foil to keep it warm.
- Make the sauce: Sautée the garlic, mushrooms, green onions and thyme in the same pan. Add the heavy cream and bring it to a gentle simmer. Stir in the asiago cheese until completely melted.
- Serve: Return the chicken to the pan and spoon sauce on top. Let it heat up again and serve immediately with more thyme, green onions, and cheese on top. Enjoy!
Cook’s Tips & Variations
- Ask the butcher: Buy your poultry at the local butcher’s and ask them to slice and pound the chicken for you. You can do this at some grocery stores as well.
- Even thickness: When pounding the chicken, make sure it’s an even thickness throughout, otherwise some parts will be raw while others will be cooked.
- Swap the cut: Bone-in, skin on (or boneless and skinless) chicken thighs and leg-quarters are great for this recipe too. If they’re skin on, cook them until the skin is slightly browned and crispy.
- More veggies: Stir in fresh spinach or roasted broccoli into the sauce during the last few minutes of cooking for a heartier bite.
- Make it a pasta dinner: Cook 1-2 cups of your favorite short pasta, like fusilli or penne, and cook it according to package instructions. Drain well and mix it into the sauce for a quick chicken-pasta dinner.
- Wine addition: Deglaze the skillet with 1/2 cup white wine before adding the cream for extra depth.
What To Serve With Asiago Chicken and Mushrooms
I always serve this creamy asiago chicken with a side of homemade garlic bread to soak up any leftover sauce!
- Salad: You can’t go wrong with this refreshing strawberry and spinach salad, but I also love this roasted beet salad with goat cheese.
- Starchy sides: Serve it a side of parmesan butter noodles, creamy garlic mashed potatoes, or parmesan garlic rice.
- Vegetable sides: For veggie options, try my parmesan roasted broccoli, easy sautéed zucchini and squash, or add some crunch with these green beans almondine.
Yield: 4 Servings
Skillet Asiago Chicken and Mushrooms
This asiago chicken recipe with tender mushrooms and garlic-thyme cream is a quick weeknight dinner you'll love.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 8 oz sliced mushrooms
- 1 bunch green onions, chopped, reserving the green ends for serving
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1 cup heavy cream, or half and half
- ¾ cup shredded asiago cheese, or parmesan cheese
Instructions
- Slice chicken breasts in half lengthwise to create thin chicken breast pieces (1 chicken breast will become 2 thin chicken breasts). Place chicken on a cutting board and pound the chicken breast on both sides with a meat tenderizer. Season both sides of the chicken with garlic powder, onion powder, salt and pepper. To keep things clean, I cover my chicken breasts with a piece of plastic wrap before pounding it with a tenderizer.
- Heat the butter and oil in a large skillet over medium heat. Carefully place the chicken into the hot skillet, cooking on each side for about 3 minutes until cooked through. (If the chicken is thicker, add another minute or 2.) Remove cooked chicken and place on a plate, cover with foil to keep warm.
- Add the minced garlic, mushrooms, green onions and thyme to the skillet. Sauté for 2 minutes. Stir in the heavy cream in and let simmer for 5 minutes, stirring often so the cream doesn’t stick to the pan.
- Add in the asiago cheese, stirring until the cheese is melted and the sauce thickens up. Season with salt and pepper, to taste.
- Add the cooked chicken back to the skillet, spoon the sauce and mushrooms over the top of the chicken. Serve immediately garnished with fresh thyme, green onions and shredded asiago cheese, if desired.
Notes
Storage: Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. This recipe isn’t freezer-friendly because the cream sauce would split once thawed.
Reheat: Stir in 2 teaspoons cream or milk and microwave it in 20-second increments until warmed through. You can also heat it in a pan (covered) over medium-low heat for 8 to 10 minutes.
Nutrition
Serving: 1 serving, Calories: 553kcal, Carbohydrates: 7g, Protein: 46g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 204mg, Sodium: 857mg, Potassium: 964mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1.392IU, Vitamin C: 7mg, Calcium: 292mg, Iron: 2mg
SO DELICIOUS! I made this for dinner for my family and served it with rice, it was delicious!! It really did taste like it came from a restaurant and it took minimal effort, I will be adding this to my weekly rotation, Thank you!!!