Anastasia Rice January 1, 2026

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Savory Chicken in a Creamy Asiago Mushroom Sauce

Name: Savory Chicken in a Creamy Asiago Mushroom Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb boneless chicken breast, about 2 large; 2 cups mushrooms, halved; 1 clove garlic, minced; 3 sprigs fresh thyme; 1 1/2 cups low-sodium chicken broth; 1/2 cup seasoned flour (see below); 2 tablespoons butter; 2 tablespoons olive oil; 1/2 cup heavy cream; 1/3 cup shredded asiago cheese; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper

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A warm pan, the soft sizzle of butter and olive oil, the earthy perfume of mushrooms mingling with nutty asiago, this dish feels like a cozy dinner at home and also elegant enough for guests. Savory Chicken in a Creamy Asiago Mushroom Sauce is the kind of comfort food that turns a regular weeknight into something a little special. If you want a few extra tips on nailing juicy, tender chicken breasts every time, check this guide to a melt-in-your-mouth chicken breast while you read on.

Why This Savory Chicken in a Creamy Asiago Mushroom Sauce Works

This recipe hits a satisfying balance of textures and flavors, with golden seared chicken that stays tender, mushrooms that add an earthy bite, and a creamy asiago sauce that wraps everything in a rich, savory blanket. It is simple enough for a weeknight, yet layered enough to feel indulgent when you want to celebrate an ordinary day.

What You’ll Need

Before you begin, take a moment to gather your ingredients, and note how each plays a role. The seasoned flour gives a light crust and helps thicken the sauce, the asiago brings a nutty, tangy richness, and chicken broth replaces wine to deglaze the pan without alcohol.

Ingredients

1 lb boneless chicken breast, about 2 large
2 cups mushrooms, halved
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups low-sodium chicken broth
1/2 cup seasoned flour, recipe below
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/3 cup shredded asiago cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Seasoned Flour:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Optional notes, use them as you like: choose brown or cremini mushrooms for a deeper flavor, or white button mushrooms for a milder result. If you prefer a lighter sauce, use half-and-half instead of heavy cream, understanding the sauce will be a bit thinner.

How to Cook Savory Chicken in a Creamy Asiago Mushroom Sauce

Prepare the Chicken, Pound each breast between two sheets of plastic wrap until the meat is about 1/4 inch thick, then cut each breast into 2 or 3 smaller pieces for even cooking and quicker searing. You will feel the chicken give under the mallet, and it will cook more evenly when thin.
Heat the Pan, Melt the butter with 1 tablespoon of olive oil in a deep, heavy skillet or sauté pan over medium heat, watch for gentle bubbling and a glossy sheen that signals the pan is ready.
Dredge and Cook the Chicken, Coat each piece in the seasoned flour mixture, shake off excess, then add the chicken to the hot pan and sauté until each side is golden brown, about 5 minutes per side, the surface should look crisp and lightly speckled. Once done, remove the chicken from the pan and set aside on a plate, tent with foil to keep warm.
Cook the Mushrooms, Add the remaining tablespoon of olive oil to the skillet, then sauté the mushrooms and minced garlic until they are nicely browned and their edges caramelize, this should perfume the kitchen with a savory, toasty aroma. The mushrooms will reduce in volume and develop glossy brown patches.
Deglaze the Pan, Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan to deglaze it, these fond bits hold a lot of concentrated flavor. Lightly bruise the thyme by twisting it or pressing it with the back of a knife, then add it to the mushroom and broth mixture, the herb will release its fragrant oils.
Simmer the Chicken, Return the chicken to the pan, bring the mixture to a gentle boil, then reduce the heat, cover the pan, and let it simmer for 15 to 20 minutes so the chicken finishes cooking through and absorbs mushroom flavors. You may notice a subtle steam and the sauce will smell herbaceous and comforting.
Make the Sauce, Once the chicken is cooked through, remove it from the pan again and set aside, Stir in the heavy cream, then add the shredded asiago cheese, keep the heat low to prevent curdling and stir constantly until the cheese melts into the sauce and it begins to thicken. Continue to simmer gently until the sauce has reduced by about half, or thicken with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water for a faster result, but slow reduction yields a richer taste.
Finish and Serve, Return the chicken to the pan to warm through and spoon the glossy, creamy sauce and mushrooms over the pieces, garnish with fresh thyme sprigs for a bright herbal note. Serve over pasta, rice, or a bed of mashed potatoes, the sauce should coat whatever you choose, offering a lush, velvety texture.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 4, Kcal ~ 470 per serving

Prepare in Advance

If you like to plan ahead, you can do several components early to save evening time. Pound and cut the chicken, then store it in an airtight container in the refrigerator for up to 24 hours. Make the seasoned flour mix ahead and keep it in a jar on the counter for up to a week, ready for dredging. The mushrooms can be sliced a day ahead and kept cold in a sealed container.

You can also prepare the sauce base through the simmering stage, cool it, and refrigerate for up to 48 hours. When ready to finish, gently reheat the sauce in the skillet, add the cheese off heat to melt smoothly, then return the seared or reheated chicken to warm through. For busy evenings, fully cooked chicken can be stored separately from the sauce to prevent it from becoming overly soft when reheating.

Storing and Reheating

Refrigerate leftover Savory Chicken in a Creamy Asiago Mushroom Sauce in an airtight container for up to 3 to 4 days. If you have a lot of sauce, store it separately from rice or pasta to keep textures optimal. For freezing, place cooled portions in freezer-safe containers and freeze for up to 2 months, leaving some headspace because cream sauces can expand slightly when frozen.

To reheat from the fridge, warm gently in a skillet over low heat, add a splash of chicken broth or water if the sauce seems thick, and stir frequently until steaming, avoid high heat to prevent the cream from separating. From frozen, thaw overnight in the refrigerator, then reheat gently as above. A simple freshness cue, if the sauce smells sour or the chicken texture feels slimy, discard the leftovers.

Perfect Pairings

Buttered pappardelle or fettuccine to catch every drop of sauce
Light lemony salad with arugula, shaved Parmesan, and toasted pine nuts for contrast
Mashed potatoes with a bit of olive oil instead of butter for a silky bed
Roasted asparagus or broccolini, tossed with lemon zest for brightness
Crusty bread to soak up the rich, creamy pan sauce

If you want to transform leftovers into something new, consider shredding the cooled chicken and folding it into a wrap or quesadilla recipe inspired by a high-protein, low-calorie cheesy buffalo chicken burritos, swapping the buffalo sauce for a touch of warmed asiago sauce and mushrooms.

Make It Your Own

Add greens, fold baby spinach into the sauce at the end until just wilted for color and a mild vegetal flavor.
Swap mushrooms, try shiitake or oyster mushrooms for a more meaty texture and deeper umami.
Make it lighter, use half-and-half or whole milk plus a tablespoon of flour whisked in to thin the cream, noting the sauce will be less rich but still comforting.
Add roasted garlic, replace the single clove with several cloves of roasted garlic mashed to add sweet, caramelized depth.
Turn it into a skillet bake, after simmering, top with grated asiago and breadcrumbs, then bake briefly until golden for a crisp topping.
Boost herb flavors, finish with chopped parsley and a squeeze of lemon to lift the richness.
Make it spicy, add a pinch of red pepper flakes while cooking the mushrooms to give the sauce a warm kick.
Use turkey bacon, if you crave a smoky element, crisp small pieces of turkey bacon and sprinkle them over the finished dish, this swaps in a lighter, leaner touch without changing the character of the sauce.

Always ensure substitutions do not introduce alcohol, pork, or traditional bacon, and keep the focus on fresh herbs and quality cheese for maximum flavor.

Pro Tips for Best Results

Preheat the pan thoroughly so the chicken sears and forms a golden crust, this locks in juices and prevents sticking.
Don’t overcrowd the skillet, leave space between pieces so they brown instead of steaming, work in batches if needed.
Use fresh thyme sprigs, they offer a floral, savory lift that packaged dried thyme cannot match in this sauce.
Keep the heat low when adding cream and cheese, high heat can make the dairy separate, stirring constantly gives a silky finish.
Check chicken doneness with a thermometer, aim for 160 to 165 F, then rest a few minutes as residual heat finishes cooking.
Let the sauce reduce slowly, patience here concentrates flavor and yields a clingy texture that coats pasta or potatoes.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work well and add a bit more richness, they also tolerate longer simmering without drying out. Adjust cook time slightly, thighs may need a few extra minutes to reach doneness.

• Can I make this dairy free? To make a dairy free version, use full-fat coconut milk or a creamy dairy-free alternative and omit the asiago, or use a dairy-free cheese that melts well. The flavor will be different, leaning more tropical with coconut milk, so balance with extra mushrooms and thyme.

• Is there a non-stove method for this recipe? Yes, you can brown the chicken and mushrooms on the stovetop, then transfer everything to a baking dish, pour in the broth and cream, and bake at 350 F until the chicken is cooked through and the sauce is bubbling, about 20 to 25 minutes. Finish under the broiler if you want a lightly browned top.

• How do I prevent the sauce from separating? Keep heat low when adding cream and grated asiago, stir constantly, and do not let it boil vigorously. If separation begins, remove from heat and whisk in a splash of warm broth to bring it back together.

• Can I make this recipe gluten free? Yes, swap the seasoned flour for a gluten-free flour blend or rice flour for dredging. Check that your cornstarch slurry or thickeners are certified gluten free if necessary, and proceed as directed.

• What is the best way to thicken the sauce quickly? If pressed for time, mix 1 tablespoon cornstarch with 2 tablespoons cold water, whisk into the simmering sauce and cook until it thickens, about 1 to 2 minutes. For the creamiest texture, allow the sauce to reduce slowly instead.

• How can I tell when the mushrooms are done? The mushrooms should be browned with caramelized edges and reduced in size, they should feel tender to the bite and give off a fragrant, roasted aroma. If they still taste raw, continue cooking until their moisture has mostly evaporated.

• Could I grill the chicken instead of pan searing? Yes, grill the thin cutlets for a smoky char, then prepare the sauce separately in a pan. Return the grilled chicken to the sauce to warm through for an outdoor-friendly variant.

Final Thoughts

Savory Chicken in a Creamy Asiago Mushroom Sauce is a comforting classic that earns a place in your weekly rotation, delivering rich flavors with a homey, satisfying feel. It is forgiving, adaptable, and scales well for family dinners or a relaxed dinner party. The bright herb notes and nutty asiago keep the dish interesting, while simple techniques lead to an impressive result. I hope you try this soon and enjoy the cozy, savory comfort it brings to your table.