Lu-Ann Simon January 9, 2026

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Creamy Asiago Mushroom Chicken Skillet

Name: Creamy Asiago Mushroom Chicken Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: Salt and pepper, to taste; 2 tbsp olive oil, divided; 1 tbsp unsalted butter; 4 boneless, skinless chicken breasts, trimmed; 1 cup Asiago cheese, grated or finely shredded; 8 oz mushrooms, sliced (cremini or button); 3 cloves garlic, minced; 1 cup heavy cream; Optional: splash of chicken broth, fresh parsley, lemon juice

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A warm pan scent fills the kitchen, tender chicken sizzling at the edges, and a velvety Asiago cream sauce slowly bubbling around golden mushrooms. This Creamy Asiago Mushroom Chicken Skillet is the kind of dinner that wraps the whole family in comfort, perfect for chilly weeknights or an easy weekend supper when you want something special, but not fussy. For another creamy, hearty weeknight idea try creamy chicken sausage orzo, which shares the same cozy, rich flavors in a pasta-forward version.

Why This Creamy Asiago Mushroom Chicken Skillet Works

This skillet brings together simple, familiar ingredients into a dish that feels elevated without extra effort. Juicy chicken breasts sear to a golden crust, mushrooms soak up those fond flavors, and Asiago cheese folds into heavy cream to create a sauce that is nutty, tangy, and luxuriously smooth. The result is bold comfort food with clean textures, satisfying richness, and a quick, one-pan cleanup.

Reasons you will love it

Ready in under an hour, great for busy evenings
Uses one skillet for minimal cleanup and maximum flavor
The Asiago adds a savory bite that replaces the need for extra seasoning

What You’ll Need

The ingredients here play clear roles, the chicken brings protein and texture, mushrooms add earthiness, Asiago and cream make the sauce rich, and garlic brightens the flavors. You can swap button mushrooms for cremini or baby bella, and taste the difference between a mild Asiago and a sharper one.

Salt and pepper, to taste
2 tbsp olive oil, divided
1 tbsp unsalted butter
Chicken breasts, boneless and skinless, trimmed
Asiago cheese, grated or finely shredded
Mushrooms, sliced, use cremini or button
Garlic, minced
Heavy cream

Optional notes, but helpful: a splash of chicken broth to loosen the sauce if needed, a handful of fresh parsley to finish, and a squeeze of lemon to brighten the cream.

How to Cook Creamy Asiago Mushroom Chicken Skillet

Season the chicken breasts generously with salt and pepper, pressing the seasoning into both sides so each bite will be flavorful. Let the chicken sit while you heat the skillet, this brings the meat closer to room temperature for even cooking.
In a large skillet, heat 1 tbsp olive oil and the unsalted butter over medium heat until the butter foams and smells nutty. The aroma should be warm and inviting, a sign the pan is ready.
Add the chicken to the skillet, giving each piece space so it can brown, searing until a deep golden crust forms, about 5 to 7 minutes per side depending on thickness. Cook until the chicken reaches 160 F, it will finish cooking in the sauce, then remove to a plate and tent lightly to rest.
In the same skillet, add the remaining 1 tbsp olive oil and the sliced mushrooms, stirring to coat in the browned bits left behind. Sauté until the mushrooms release their liquid and become tender, about 5 to 6 minutes, they will smell richly earthy and slightly sweet.
Add the minced garlic to the mushrooms, cooking just until fragrant, about 30 seconds to 1 minute, stirring constantly so the garlic does not scorch. The kitchen will fill with a toasted, peppery scent.
Stir in the heavy cream and bring the mixture to a gentle simmer, scraping up any caramelized bits from the bottom of the pan, the sauce should begin to thicken and turn glossy. If the sauce seems too thick, add a splash of chicken broth to loosen it.
Nestle the chicken back into the skillet, spooning sauce over the tops, then sprinkle a generous handful of grated Asiago cheese across the pan so it melts into the cream. The cheese will melt into ribbons, thickening and enriching the sauce.
Cook until the cheese has melted and the sauce clings to a spoon, and the chicken reaches an internal temperature of 165 F, about 3 to 5 minutes more. Finish with a sprinkle of chopped parsley and a grind of black pepper, then serve hot, spooning extra sauce over each plate.

Prep ~ 10 minutes, Cook ~ 25 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 610

Make-Ahead and Prep Tips

You can streamline dinner by prepping components in advance. Slice the mushrooms and mince the garlic up to 2 days ahead, storing them in airtight containers in the fridge. Pound or even out the chicken breasts so they cook evenly, then season and keep covered in the fridge for a few hours. You can also assemble the sauce without the cream, storing sautéed mushrooms and any browned bits in a container, then finish on the stove with cream and cheese just before serving.

If you want to go further, fully cook the skillet through the point of adding the Asiago, cool quickly, and store in the fridge for up to 2 days. Reheat gently on low, adding a splash of cream or broth to revive the sauce. For hosting, you can reheat and then finish under a broiler for a minute to refresh the browned edges before serving.

Storing and Reheating, Tips for Freshness

Refrigerate leftovers in an airtight container within two hours of cooking, they will stay good for 3 to 4 days. For longer storage, freeze portions in a freezer-safe container for up to 3 months, but expect a slight change in texture after freezing because cream can separate a little. To reheat, thaw overnight in the fridge, then warm slowly over low heat on the stovetop, stirring gently and adding a splash of cream or broth to restore silkiness. In the microwave, reheat in short bursts at medium power, stirring between intervals to prevent hot spots.

Freshness cue, if the sauce smells off, has an unusual color, or the chicken is slimy, discard it. When reheating, look for a smooth, glossy sauce and a pleasant dairy aroma, those are signs the dish is still great to eat.

What Goes Well with Creamy Asiago Mushroom Chicken Skillet

Buttered egg noodles tossed with parsley for soaking up the sauce
Steamed green beans or roasted asparagus for a bright, crisp contrast
Garlic mashed potatoes for a classic, cozy pairing
A simple mixed greens salad with lemon vinaigrette to cut the richness
Crusty bread for mopping up every last bit of cream and cheese

Make It Your Own, Flavor Twists and Substitutions

Try these variations to fit the mood or pantry, all without using alcohol, wine, pork, or bacon.

Swap the mushrooms for baby portobellos or shiitake for a deeper, woodsy flavor, they hold up well and add meaty texture.
Use chicken thighs instead of breasts for more forgiving cooking and a richer mouthfeel, brown them well for crispy edges.
Add a handful of fresh spinach or baby kale in the final minute to wilt into the sauce for extra color and nutrients.
Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika to add a subtle tang or smoky depth without overpowering the Asiago.
Replace Asiago with Parmesan if you prefer a milder, familiar cheese, remembering that the flavor profile will be a bit creamier and less sharp.
For a lighter version, use half-and-half instead of heavy cream, but expect a slightly thinner sauce that still tastes satisfying.
If you want crunchy contrast, crisp up a few strips of turkey bacon and sprinkle them on top, swap in turkey bacon for a lighter, leaner touch.
Love bold garlic flavors, try the garlic butter chicken bites and creamy parmesan pasta for another weeknight hit that leans into garlic and butter in a similar comforting way.

Pro Tips for Best Results

Pat the chicken dry before seasoning, moisture prevents a good sear and leads to steaming instead of browning.
Give the chicken space in the pan, crowding causes the temperature to drop and the meat will not brown.
Sear until deeply golden for the best flavor, that caramelization is worth the few extra minutes.
Use a thermometer, aim for 165 F internal temperature for safe, juicy chicken.
Finish the sauce on low heat, high heat can break the cream and make it grainy, low and slow keeps it silky.
Taste and adjust salt at the end, Asiago adds salty, tangy notes so you may need less seasoning than expected.

Frequently Asked Questions, Your Questions, Answered

What is Asiago cheese like, is it similar to Parmesan?
Asiago has a nutty, slightly tangy flavor that can range from mild to sharp depending on age, it melts well and adds a distinctive savory character. Compared to Parmesan, Asiago is often creamier and less crystalline when melted, making it perfect for sauces that need a smooth finish.

Can I use boneless skinless chicken thighs instead of breasts?
Yes, thighs are a great swap and are more forgiving if you accidentally overcook them, they also add extra richness. Reduce the cooking time slightly if the thighs are small, and ensure they reach 165 F internally.

How can I make the sauce thicker or thinner?
To thicken, simmer uncovered for a few minutes until some liquid evaporates, or whisk in a small sprinkle of grated Asiago to tighten the texture. To thin, stir in a little warm chicken broth or milk until you reach the desired consistency.

Is there a dairy-free way to make this dish?
You can use a dairy-free cream substitute and a vegan Asiago-style cheese, though the flavor will be different and the sauce may not be as rich. Choose a creamy, unsweetened plant-based cream and a high-quality vegan hard cheese for the best result.

Can I prepare this recipe for a crowd, and how do I scale it?
Yes, multiply the ingredients by the number of servings and cook the chicken in batches to avoid crowding the pan, then combine everything in a larger skillet or baking dish to keep warm. For large gatherings, you can also roast the seasoned chicken in a 400 F oven until nearly done, then finish in a giant skillet with the sauce.

What is the best way to reheat leftovers without drying out the chicken?
Reheat slowly on the stovetop over low heat, adding a splash of cream or broth and covering the pan to retain moisture, stir gently until warmed through. Avoid high heat, which will tighten proteins and dry out the meat.

Final Thoughts

This Creamy Asiago Mushroom Chicken Skillet is a dependable weeknight winner, offering deep, savory comfort with minimal fuss and a one-pan finish. The interplay of golden chicken, tender mushrooms, and a silky Asiago cream sauce makes it feel special enough for guests, yet simple enough for a Tuesday night. Gather the ingredients, warm your skillet, and let the fragrant steam and rich sauce turn an ordinary evening into something warmly memorable, give it a try soon and enjoy the cozy results.

Creamy Asiago Mushroom Chicken Skillet

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

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Description

A cozy and creamy chicken skillet dish with tender chicken, earthy mushrooms, and a rich Asiago cream sauce, perfect for weeknight dinners.

Ingredients

Scale

Salt and pepper, to taste
2 tbsp olive oil, divided
1 tbsp unsalted butter
4 boneless, skinless chicken breasts, trimmed
1 cup Asiago cheese, grated or finely shredded
8 oz mushrooms, sliced (cremini or button)
3 cloves garlic, minced
1 cup heavy cream
Optional: splash of chicken broth, fresh parsley, lemon juice

Instructions

Season chicken breasts with salt and pepper and let sit.
In a skillet, heat 1 tbsp olive oil and butter over medium heat.
Add chicken to the skillet and sear until golden brown, about 5-7 minutes per side, until cooked to 160°F.
Remove chicken and set aside to rest.
In the same skillet, add remaining olive oil and sliced mushrooms, sauté until tender, about 5-6 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Stir in heavy cream, scraping up browned bits, and bring to a gentle simmer.
Nestle chicken back into the skillet and sprinkle with grated Asiago cheese.
Cook until cheese melts and chicken reaches 165°F, about 3-5 minutes more.
Serve hot with sauce spooned over the chicken.