If you're looking for a rich, creamy, and indulgent one-pan meal, this Skillet Asiago Chicken and Mushrooms recipe is perfect. It combines tender, seared chicken breasts with a savory mushroom cream sauce and a generous topping of melted Asiago cheese. Ready in just about 30 minutes, this dish is simple enough for a weeknight dinner but elegant enough to serve when you're hosting guests. The rich, cheesy sauce paired with the earthy mushrooms and juicy chicken makes this dish a true comfort food classic.
In this article, we’ll guide you through the ingredients, step-by-step instructions, and helpful tips to make a delicious Skillet Asiago Chicken and Mushrooms. Let’s dive in!
What is Skillet Asiago Chicken and Mushrooms?
Skillet Asiago Chicken and Mushrooms is a creamy, cheesy chicken dish cooked entirely in a skillet. The chicken breasts are first seared to golden brown perfection, then simmered in a rich cream sauce with mushrooms, garlic, and Asiago cheese. The cheese adds a sharp, nutty flavor that elevates the dish to gourmet status. This is a versatile meal that pairs wonderfully with pasta, rice, or mashed potatoes.
Ingredients List for Skillet Asiago Chicken and Mushrooms
Here are the ingredients you’ll need to make Skillet Asiago Chicken and Mushrooms:
For the Chicken:
- 4 boneless, skinless chicken breasts: You can also use chicken thighs for a juicier option.
- 1 teaspoon garlic powder: For seasoning the chicken.
- 1 teaspoon Italian seasoning: Adds a blend of herbs for extra flavor.
- Salt and pepper to taste: Essential for seasoning.
- 2 tablespoon olive oil: For searing the chicken.
For the Mushroom Sauce:
- 2 tablespoon butter: Adds richness to the sauce.
- 8 oz mushrooms, sliced: Cremini or button mushrooms work well, but feel free to use your favorite variety.
- 3 garlic cloves, minced: For aromatic, savory flavor.
- 1 cup chicken broth: Forms the base of the sauce.
- 1 cup heavy cream: Makes the sauce rich and creamy.
- 1 cup grated Asiago cheese: Adds a sharp, nutty flavor to the sauce.
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme: Adds a herby, earthy note to the sauce.
- Salt and pepper to taste: For seasoning the sauce.
Optional Garnishes:
- Fresh parsley, chopped: For a fresh pop of color.
- Grated Parmesan cheese: For extra cheesy goodness.
Substitutions and Variations
This recipe is flexible, and you can make several substitutions based on your preferences or what you have on hand:
- Chicken alternatives: You can use boneless, skinless chicken thighs instead of chicken breasts for a juicier option.
- Mushroom varieties: Feel free to use any type of mushrooms, such as portobello, shiitake, or wild mushrooms, to add more depth of flavor.
- Cheese options: Asiago cheese has a sharp, nutty flavor, but you can substitute it with Parmesan, Gruyère, or even Pecorino Romano.
- Lighter version: Use half-and-half or whole milk instead of heavy cream for a lighter sauce. The sauce will be slightly less thick, but still flavorful.
- Gluten-free: This recipe is naturally gluten-free, but make sure your chicken broth is gluten-free if you're following a strict gluten-free diet.
Step-by-Step Cooking Instructions

Follow these easy steps to make this flavorful Skillet Asiago Chicken and Mushrooms:
Step 1: Season and Sear the Chicken
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
- Sear the chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook for about 5-6 minutes on each side, or until golden brown and almost cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Mushrooms
- Sauté the mushrooms: In the same skillet, add 2 tablespoons of butter. Once the butter melts, add the sliced mushrooms. Sauté the mushrooms for 5-6 minutes until they are golden brown and softened.
- Add garlic: Add the minced garlic to the mushrooms and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3: Make the Creamy Sauce
- Deglaze with chicken broth: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. These bits add incredible flavor to the sauce.
- Add heavy cream: Stir in the heavy cream and bring the mixture to a simmer. Let it cook for about 3-4 minutes until it thickens slightly.
- Melt in Asiago cheese: Gradually stir in the grated Asiago cheese until it melts and combines into the sauce. Add the fresh or dried thyme and season the sauce with salt and pepper to taste.
Step 4: Combine Chicken with the Sauce
- Return the chicken to the skillet: Place the seared chicken breasts back into the skillet, nestling them into the creamy mushroom sauce.
- Simmer until cooked through: Simmer the chicken in the sauce for about 5-7 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking.
Step 5: Serve and Garnish
- Garnish and serve: Garnish the dish with freshly chopped parsley and an extra sprinkle of Asiago or Parmesan cheese, if desired. Serve the chicken with the creamy mushroom sauce over pasta, rice, or mashed potatoes.
How to Cook Skillet Asiago Chicken and Mushrooms: A Step-by-Step Guide
Here’s a quick guide to ensure your Skillet Asiago Chicken and Mushrooms turns out perfectly every time:
- Season and sear the chicken: Season the chicken generously and sear it until golden brown for maximum flavor.
- Sauté the mushrooms: Cook the mushrooms until golden and fragrant for a deep, earthy flavor in the sauce.
- Make the cream sauce: Simmer the cream, chicken broth, and Asiago cheese until thick and luscious.
- Simmer the chicken in the sauce: Return the chicken to the skillet and simmer until the chicken is cooked through and the sauce thickens.
Common Mistakes to Avoid
Here are a few mistakes to avoid when making this dish:
- Not searing the chicken properly: Be sure to sear the chicken until golden brown. This adds flavor and keeps the chicken juicy.
- Overcooking the chicken: Chicken breasts can dry out if overcooked. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Using low-fat cream: While you can substitute half-and-half or milk for heavy cream, the sauce may not thicken as much. If you prefer a rich, thick sauce, stick with heavy cream.
- Not scraping the pan: After searing the chicken, be sure to scrape up the browned bits when adding the broth. These bits add depth and flavor to the sauce.
Serving and Presentation Tips
Once your Skillet Asiago Chicken and Mushrooms is ready, here are a few tips for serving and presentation:
- Serve over pasta or rice: This creamy chicken dish is perfect served over cooked pasta, rice, or mashed potatoes to soak up the delicious sauce.
- Garnish with fresh herbs: Add a sprinkle of fresh parsley or thyme to brighten up the dish and add a pop of color.
- Serve with crusty bread: Offer slices of crusty bread on the side for dipping into the creamy sauce.
- For a balanced meal: Serve with a side of steamed vegetables, such as broccoli, green beans, or sautéed spinach, to add some freshness and balance.
How to Serve Skillet Asiago Chicken and Mushrooms
Here are some delicious ways to serve Skillet Asiago Chicken and Mushrooms:
- Over pasta: Serve the chicken and sauce over fettuccine, linguine, or penne for a hearty pasta dish.
- With mashed potatoes: Creamy mashed potatoes are perfect for soaking up the rich mushroom sauce.
- With rice: Serve the dish over white, brown, or wild rice for a complete meal.
- With vegetables: Serve alongside roasted or steamed vegetables like asparagus, green beans, or sautéed spinach for a balanced meal.
Presentation Ideas for Skillet Asiago Chicken and Mushrooms
- Rustic serving: Serve the chicken straight from the skillet for a rustic, family-style meal.
- Individual servings: Plate each chicken breast individually with a generous spoonful of sauce and a sprinkle of fresh parsley or thyme.
- Top with extra cheese: Garnish the dish with a little extra grated Asiago or Parmesan cheese for a final touch of flavor and visual appeal.
Skillet Asiago Chicken and Mushrooms Recipe Tips
- Make ahead: You can make the sauce and sear the chicken ahead of time. Store them separately in the fridge, then reheat and finish cooking when ready to serve.
- Reheating: To reheat leftovers, warm them gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. You can also reheat in the microwave.
- Thickening the sauce: If you prefer a thicker sauce, simmer it a little longer after adding the cream, or add an extra tablespoon of Asiago cheese.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well in this recipe. They are juicier and may take a few extra minutes to cook through.
2. Can I make this dish ahead of time?
Yes! You can prepare the sauce and chicken ahead of time. Store them separately and reheat when you’re ready to serve.
3. Can I substitute the Asiago cheese?
If you don’t have Asiago, you can use Parmesan, Gruyère, or Pecorino Romano for a similar flavor.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
5. How can I thicken the sauce?
If the sauce is too thin, simmer it for a few more minutes to reduce it, or add a little extra grated Asiago cheese to help thicken it.
Conclusion
This Skillet Asiago Chicken and Mushrooms recipe is the perfect blend of creamy, cheesy, and savory flavors, making it a comforting, flavorful dish that’s sure to become a favorite. With tender chicken, earthy mushrooms, and a rich Asiago cheese sauce, it’s an easy one-pan meal that’s perfect for busy weeknights or impressing guests. Serve it over pasta, rice, or with mashed potatoes, and enjoy a delicious, hearty dinner that’s ready in just 30 minutes!
PrintSkillet Asiago Chicken and Mushrooms
This Skillet Asiago Chicken and Mushrooms recipe features tender chicken breasts and sautéed mushrooms in a rich, creamy Asiago cheese sauce. It's a simple, one-pan dish packed with flavor, perfect for a quick and delicious weeknight dinner. Serve over pasta, rice, or with crusty bread to soak up the cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American-Italian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Asiago cheese, grated
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add butter and sauté mushrooms for 4-5 minutes until browned. Add garlic and cook for another minute.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens.
- Stir in grated Asiago cheese, cooking until melted and smooth.
- Return the chicken breasts to the skillet, spooning sauce over them. Simmer for another 2-3 minutes to heat through.
- Garnish with chopped parsley and serve with your choice of side.
Notes
- You can substitute Parmesan or Gruyère for Asiago if needed.
- For added depth, deglaze the pan with ¼ cup white wine before adding the cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 720mg
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