Mushroom Asiago Chicken 30 Minutes Easy Delicious
By Imani Walsh
Prep
10 min
Cook
19 min
Total
30 min
Servings
4
Level
Easy
Thirty minutes and one pan are needed to cook a dish that requires little cleanup․ Thin chicken breasts cooked in the same pan are topped with a spoon-tender garlic and mushroom Asiago cream sauce․ I often serve this dish instead of plain chicken because of the sauce․
Slice each breast in half lengthwise․ Flatten the slices․ Seasoning the slices can prevent the thinner front and back portions from overcooking․ Thicker portions may still be pink inside․ Each breast half should be cooked for about 3 minutes on each side․ Ask your butcher to slice and flatten the breast for you․
I like to use shredded Asiago cheese․ Shredded cheese sold in packages often has other ingredients added to prevent clumping that change the sauce's consistency․ When making sauces with cream‚ stir often and near the edges of the pan․ Add cheese after the mushrooms and onions have had their 2 minutes in the pan․
Return the chicken to the pan once the sauce has thickened․ Sprinkle the mushrooms over the chicken and serve․ Sprinkle additional thyme and chopped green onion tops and Asiago cheese into the hot sauce in the pan․
Why you'll love this recipe
- Making dinner requires 30 minutes․ Chicken and sauce are cooked together in the same skillet for 30 minutes․
- Lean chicken is easier to prepare and quicker to eat after a workday․
- The sauce includes ingredients readily available in most refrigerators․ Asiago cheese can be added to the cream sauce in the same pan․
- Little prep time is required‚ especially if the butcher helps you slice and pound the chicken before buying it․
- One pan means less cleanup․ Flavor from mushrooms and onions will soak up browned chicken flavors․
- It feeds four people and has enough sauce to serve over cooked chicken at the table․
Ingredients
- •1 ½ pounds boneless, skinless chicken breasts
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •½ teaspoon kosher salt
- •½ teaspoon black pepper
- •2 tablespoons butter
- •1 teaspoon olive oil
- •1 tablespoon garlic (minced)
- •8 oz sliced baby portobello mushrooms
- •1 bunch green onions (chopped, reserve green ends for serving)
- •1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- •1 cup heavy cream (or half-and-half)
- •¾ cup asiago cheese (shredded, or parmesan cheese)
Instructions
- 1
Slice the chicken breasts in half lengthwise to make thin pieces.
- 2
Cover the chicken with plastic wrap and pound both sides with a meat tenderizer on a cutting board.
- 3
Season both sides of the chicken with the garlic powder, onion powder, salt, and pepper.
- 4
Heat the butter and olive oil in a large skillet over medium heat.
- 5
Cook the chicken for about 3 minutes on each side, until cooked through. If the chicken is thicker, add another minute or 2.
- 6
Move the cooked chicken to a plate and cover it with foil to keep warm.
- 7
Add the minced garlic, mushrooms, green onions, and thyme to the skillet, then sauté for 2 minutes.
- 8
Stir in the heavy cream and simmer for 5 minutes, stirring often so the cream doesn't stick to the pan.
- 9
Stir in the Asiago cheese until melted and the sauce thickens, then season with salt and pepper to taste.
- 10
Return the chicken to the skillet and spoon the sauce and mushrooms over the top.
- 11
Serve immediately with fresh thyme, green onions, and shredded Asiago cheese, if desired.
FAQ
Nutrition (per serving)
Calories
553
Protein
46g
Fat
38g
Carbs
7g
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