This Creamy Asiago Chicken is my top pick whenever I want a filling chicken dinner. I serve this over rice, most of the time mashed potatoes, pasta, or even quinoa. An astounding one-skillet meal with juicy chicken nestled in the most luscious, incredibly flavorful sauce!
Ingredients
1 pound boneless skinless chicken breasts
1 teaspoon onion powder
1 teaspoon parsley
1 1/2 c. dry white wine
2 c. mushrooms, cut in half
2 tablespoons olive oil
1/2 c. heavy cream
2 cloves garlic, minced
1/2 c. flour
3 tablespoons butter
1/2 c. shredded Asiago cheese
1 teaspoon salt
1 teaspoon pepper
How to make Creamy Asiago Chicken
Step 1: Place the chicken between the plastic wrap and pound to about 1/4 thickness using a meat mallet. Then, slice each breast into three tender sizes and coat the pieces of chicken in flour. Set aside.
Step 2: Heat the butter and a tbsp olive oil in a large deep skillet. Once the butter has melted and the oil is hot, add the chicken to the skillet and saute for about 4 minutes until both sides are golden brown. Set the chicken aside when done.
Step 3: Heat the olive oil in the same skillet, then saute the onion powder, mushrooms, and garlic until the mushrooms start to brown. Pour in the wine, scraping any browned bits from the bottom of the pan. Return the chicken to the pan and sprinkle with parsley. Bring the mixture to a boil, then decrease the heat. Cover the pan with the lid and let the sauce simmer for approximately 15 minutes.
Step 4: Take the chicken out of the pan and set it aside for now.
Step 5: To the skillet, add the cream and heat through while mixing. Add in the Asiago cheese and allow it to melt completely over low heat, stirring continuously until the sauce has thickened.
Step 6: Nestle the chicken to the sauce and continue to cook until heated through.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 1/2 c. dry white wine
- 2 c. mushrooms, cut in half
- 2 tablespoons olive oil
- 1/2 c. heavy cream
- 2 cloves garlic, minced
- 1/2 c. flour
- 3 tablespoons butter
- 1/2 c. shredded Asiago cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Step 1: Place the chicken between the plastic wrap and pound to about 1/4 thickness using a meat mallet. Then, slice each breast into three tender sizes and coat the pieces of chicken in flour. Set aside.
Step 2: Heat the butter and a tbsp olive oil in a large deep skillet. Once the butter has melted and the oil is hot, add the chicken to the skillet and saute for about 4 minutes until both sides are golden brown. Set the chicken aside when done.
Step 3: Heat the olive oil in the same skillet, then saute the onion powder, mushrooms, and garlic until the mushrooms start to brown. Pour in the wine, scraping any browned bits from the bottom of the pan. Return the chicken to the pan and sprinkle with parsley. Bring the mixture to a boil, then decrease the heat. Cover the pan with the lid and let the sauce simmer for approximately 15 minutes.
Step 4: Take the chicken out of the pan and set it aside for now.
Step 5: To the skillet, add the cream and heat through while mixing. Add in the Asiago cheese and allow it to melt completely over low heat, stirring continuously until the sauce has thickened.
Step 6: Nestle the chicken to the sauce and continue to cook until heated through.
