Creamy Asiago Chicken Skillet (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb boneless skinless chicken breasts
02 -
1/2 cup flour (for dredging)
03 -
1 tsp salt
04 -
1 tsp pepper
→ For the Sauce
05 -
3 tbsp butter
06 -
2 tbsp olive oil
07 -
2 cloves garlic, minced
08 -
2 cups mushrooms, cut in half
09 -
1 tsp onion powder
10 -
1 tsp dried parsley
11 -
1 1/2 cups dry white wine
12 -
1/2 cup heavy cream
13 -
1/2 cup shredded Asiago cheese
# Instructions:
01 -
Place chicken breasts between two sheets of plastic wrap and gently pound to about 1/4-inch thickness with a meat mallet. Cut each flattened breast into 3 strips to create tender-sized pieces. Season both sides with salt and pepper, then lightly coat in flour, shaking off any excess.
02 -
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. Once the butter is melted and bubbling, add the chicken pieces without overcrowding. Cook until golden brown, about 4 minutes per side. Transfer to a plate and set aside.
03 -
In the same skillet, add the remaining tablespoon of olive oil. Toss in the mushrooms, minced garlic, and onion powder. Cook until the mushrooms start to brown and release their moisture, about 3-4 minutes, stirring occasionally.
04 -
Pour the white wine into the skillet, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. Bring to a gentle simmer and let the wine reduce slightly for about 2 minutes.
05 -
Return the browned chicken to the pan, nestling the pieces into the wine and mushroom mixture. Sprinkle with dried parsley. Cover the skillet, reduce heat to low, and simmer for about 15 minutes until the chicken is fully cooked and tender.
06 -
Remove the chicken to a clean plate. Increase heat to medium and pour the heavy cream into the skillet, stirring to combine with the wine sauce. Once the sauce starts to bubble, add the shredded Asiago cheese a handful at a time, stirring constantly until completely melted and the sauce is silky smooth.
07 -
Return the chicken to the skillet to warm through in the sauce for about a minute. Spoon the creamy mushroom sauce over the chicken when serving. Pairs wonderfully with pasta, roasted potatoes, or a side of vegetables.
# Notes:
01 -
This dish reheats well the next day, making it perfect for meal prep or leftovers.
02 -
For a non-alcoholic version, substitute the white wine with chicken broth and a splash of white wine vinegar for acidity.
03 -
The sauce can be made even richer by adding a tablespoon of cream cheese or a touch of grated parmesan along with the Asiago.