Skillet Asiago Chicken and Mushrooms Recipe
A creamy and savory skillet-cooked Asiago chicken dish with sautéed mushrooms, green onions, and fresh thyme, finished with a rich asiago cheese sauce. This quick and easy recipe yields tender, flavorful chicken perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cooking Fat
- 2 tablespoons butter
- 1 teaspoon olive oil
Sauce and Toppings
- 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)
- 3/4 cup shredded asiago cheese (or parmesan cheese)
Instructions
- Prepare the Chicken: Slice each chicken breast in half lengthwise to create thinner pieces. Place the chicken between plastic wrap and gently pound with a meat tenderizer to flatten evenly. Season both sides with garlic powder, onion powder, kosher salt, and black pepper.
- Cook the Chicken: Heat butter and olive oil in a large skillet over medium heat. Carefully add the chicken pieces and cook approximately 3 minutes per side, or until cooked through. For thicker cuts, add 1-2 more minutes as needed. Remove the chicken and keep warm on a plate covered with foil.
- Sauté Vegetables: Add minced garlic, sliced mushrooms, chopped green onions, and thyme to the same skillet. Sauté for 2 minutes, stirring occasionally.
- Make the Sauce: Pour in the heavy cream and let it simmer gently for 5 minutes, stirring frequently to prevent sticking. Then add shredded asiago cheese and stir until melted and the sauce has thickened. Adjust seasoning with salt and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet, spoon the mushroom and asiago cream sauce over the top. Garnish with reserved green onion ends, fresh thyme, and extra shredded asiago cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute half and half for heavy cream for a lighter sauce.
- If asiago cheese is unavailable, parmesan cheese works well as an alternative.
- To ensure even cooking, pound the chicken breasts to an even thickness.
- Reserve some green onions and thyme for garnish to add freshness and color.
- Adjust salt and pepper to taste after the sauce has thickened.
