There’s something magical about the combination of tender chicken, earthy mushrooms, and the rich, nutty flavor of Asiago cheese. This Mushroom Asiago Chicken recipe is the ultimate comfort food, perfect for cozy family dinners or when you’re entertaining guests.
I first discovered this dish during a dinner party at a friend’s house and was instantly smitten. After tweaking the recipe to make it even easier and more flavorful, it’s become a staple in my household. Let me show you why this recipe will be a hit at your table, too.
Why You’ll Love This Mushroom Asiago Chicken
Get ready to add a new favorite to your dinner rotation. Mushroom Asiago Chicken has it all—easy preparation, rich flavors, and a crowd-pleasing appeal.
First, this dish is a breeze to make. It comes together in under an hour, making it ideal for weeknights when you don’t have much time to spend in the kitchen but still want something special.
Second, the flavors are truly exceptional. The combination of golden-browned chicken, sautéed mushrooms, and creamy Asiago cheese sauce creates a dish that feels restaurant-quality but is surprisingly simple to make at home.
Another reason to love this recipe? It’s versatile. You can serve it over pasta, rice, or mashed potatoes, depending on what you’re craving. It’s also easy to customize with additional vegetables or even a touch of white wine for extra depth.
Finally, it’s a one-pan wonder. With just one skillet, you can create a meal that’s easy to cook and even easier to clean up—a win-win for busy evenings.
Ingredients Notes

The beauty of Mushroom Asiago Chicken lies in its straightforward ingredients, each chosen to bring out the best in this dish.
Chicken Breasts are the star of the show. Opt for boneless, skinless chicken breasts and pound them to an even thickness to ensure they cook evenly and stay tender.
Mushrooms add an earthy depth to the dish. I love using baby Bella mushrooms for their robust flavor, but white button mushrooms work well too if that’s what you have on hand.
Asiago Cheese is the key to the sauce’s creamy, nutty richness. Grate it fresh for the best results—pre-grated varieties often lack the same flavor intensity.
Heavy Cream creates a luscious sauce that ties everything together. If you prefer a lighter option, half-and-half can be substituted, though the sauce will be slightly less rich.
Garlic and Shallots provide a fragrant base that enhances every bite. Make sure to mince them finely so they blend seamlessly into the sauce.
You’ll also need some pantry staples like olive oil, chicken broth, and seasonings to complete the dish. A large skillet with a lid will make the cooking process seamless.
How To Make This Mushroom Asiago Chicken

Creating this savory, comforting meal is easier than you might think. Follow these steps for a perfectly executed Mushroom Asiago Chicken.
Start by preparing the chicken. Pound the chicken breasts to an even thickness, then season them generously with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add a touch more olive oil and sauté the mushrooms until they’re browned and have released their moisture. This step deepens their flavor and ensures they don’t water down the sauce later.
Add the minced garlic and diced shallots to the skillet. Cook until fragrant and translucent, about 2 minutes. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits—they’re packed with flavor.
Lower the heat and stir in the heavy cream and grated Asiago cheese. Stir continuously until the cheese melts into the sauce, creating a silky consistency. Taste and adjust the seasoning with salt and pepper as needed.
Return the chicken to the skillet, spooning the sauce over each piece. Cover the skillet with a lid and let the chicken simmer gently in the sauce for about 10 minutes, ensuring it’s fully cooked and infused with the sauce’s flavors.
Serve hot, garnished with fresh parsley for a burst of color and freshness.
Storage Options
If you’re lucky enough to have leftovers, Mushroom Asiago Chicken stores beautifully. Transfer cooled chicken and sauce to an airtight container and refrigerate for up to 3 days.
To reheat, warm the dish gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid overheating to keep the chicken tender and the sauce smooth.
For longer storage, you can freeze the dish for up to 2 months. Thaw in the refrigerator overnight before reheating as above.
Variations and Substitutions
This recipe is incredibly adaptable, making it easy to tweak based on your preferences or what you have available.
For a tangy twist, add a splash of white wine to the sauce before stirring in the cream and cheese. It adds a sophisticated depth of flavor.
Want to up the veggie content? Add spinach, asparagus, or sun-dried tomatoes to the sauce. They pair beautifully with the existing flavors and add a pop of color.
If you’re looking for a gluten-free option, serve the chicken over cauliflower rice or mashed potatoes instead of traditional pasta or rice.
Prefer a slightly lighter dish? Swap the heavy cream for half-and-half and reduce the Asiago cheese slightly. The sauce will still be deliciously creamy.
Feeling adventurous? Try substituting Parmesan or Gruyère for the Asiago cheese for a different flavor profile. Both work wonderfully in this recipe.
This Mushroom Asiago Chicken recipe is perfect for impressing guests or simply elevating your weeknight dinner. The rich, creamy sauce and tender chicken make it a dish you’ll want to make again and again.
PrintMushroom Asiago Chicken Recipe
This Mushroom Asiago Chicken recipe is a delightful combination of tender chicken, savory mushrooms, and creamy Asiago cheese. Perfect for a quick dinner or an indulgent treat, this one-pan recipe is bursting with rich flavors and easy-to-make steps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat, and cook chicken until golden on both sides. Remove and set aside.
- In the same skillet, sauté mushrooms and garlic until tender.
- Add heavy cream and thyme, simmer for 2 minutes.
- Stir in Asiago cheese until melted and creamy.
- Return chicken to the skillet and simmer until fully cooked.
- Serve warm with sauce drizzled on top.
Notes
- Pair with mashed potatoes, pasta, or roasted vegetables for a complete meal.
- Substitute Asiago with Parmesan if desired.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 450mg
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