Creamy Asiago Chicken
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Creamy Asiago Chicken is an indulgent dish that turns a simple weeknight dinner into a gourmet experience. With tender chicken breasts enveloped in a luscious, cheesy sauce, it’s perfect for impressing guests or treating yourself after a long day. Every bite is a burst of flavor, thanks to the earthy notes from mushrooms and the richness of Asiago cheese. If you’re ready to elevate your dinner game, this recipe is sure to deliver satisfaction on a plate.
Reasons to try it
What sets Creamy Asiago Chicken apart is its unique blend of flavors and textures that come together quickly, making it the perfect choice for busy nights or special occasions.
- Quick and Simple: This recipe is straightforward and takes less than 45 minutes, making it an excellent option for a weeknight meal.
- Kid-Approved: The creamy sauce and tender chicken are appealing to both kids and adults alike.
- Impressive Yet Affordable: It feels fancy enough for a dinner party but uses common ingredients that won’t break the bank.
“I made this for my family, and they couldn’t get enough! The sauce was creamy and full of flavor, and they all went back for seconds.” – Happy Home Cook
Preparing Creamy Asiago Chicken!
This recipe is a breeze and consists of just a few simple steps. You’ll start by prepping your chicken and dredging it in flour for a perfect golden-brown crust. After sautéing, you’ll deglaze the pan with white wine, stirring up all those fantastic flavors. Finally, you’ll incorporate the cream and Asiago cheese, creating a drool-worthy sauce that wraps around the chicken. With a little bit of patience, you’ll have a restaurant-quality dish in no time!
What you’ll need
To prepare this delicious meal, gather the following ingredients:
- 1 lb boneless skinless chicken breasts
- 1 tsp onion powder
- 1 tsp parsley
- 1 1/2 cups dry white wine
- 2 cups mushrooms (cut in half)
- 2 tbs olive oil
- 1/2 cup heavy cream
- 2 cloves garlic (minced)
- 1/2 cup flour
- 3 tbs butter
- 1/2 cup shredded asiago cheese
- 1 tsp salt
- 1 tsp pepper
Substitution note: If you don’t have Asiago cheese, Parmesan works in a pinch, although the flavor will differ slightly.
Step-by-step instructions
- Start by placing your chicken breasts between plastic wrap. Use a meat mallet to pound them out to about 1/4-inch thick.
- Cut each breast into three tender-sized pieces, then dredge them in flour and set aside.
- In a large, deep skillet, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once hot, add the dredged chicken and sauté until golden brown on each side, approximately 4 minutes per side. Remove the chicken and set it aside.
- In the same skillet, add the remaining tablespoon of olive oil, along with the onion powder, mushrooms, and minced garlic. Sauté until the mushrooms begin to brown.
- Pour in the white wine, scraping up the bits at the bottom of the pan. Then, return the chicken to the skillet and sprinkle with parsley.
- Bring the mixture to a boil; reduce the heat, cover, and simmer for about 15 minutes.
- Remove the chicken once again and set aside. Add the heavy cream to the skillet and allow it to heat through.
- While mixing, gradually add the shredded Asiago cheese, stirring constantly over low heat until the cheese melts completely.
- Continue cooking until the sauce thickens. Once you’re at the right consistency, return the chicken to the pan and heat through.
- Serve and ENJOY!
Best ways to enjoy it
To create a well-rounded meal, serve Creamy Asiago Chicken over a bed of fluffy rice or fettuccine pasta to soak up that exquisite sauce. Roasted vegetables or a crisp green salad would pair beautifully alongside for a fresh contrast. For a comforting touch, add some garlic bread on the side to enjoy every last drop of the creamy sauce!
How to store
To keep leftovers fresh, allow the Creamy Asiago Chicken to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. If you want to save it for longer, you can freeze the chicken in a freezer-safe container for up to 3 months. When it’s time to enjoy your leftovers, reheat gently in a skillet over low heat or in the microwave until warmed through.
Helpful cooking tips
- Pounding the Chicken: Ensure even cooking and tenderness by pounding the chicken breasts to a uniform thickness.
- Don’t Rush the Sauce: Allow the cream and cheese to meld over low heat; this ensures a rich flavor and smooth texture.
- Taste and Adjust: Always taste your sauce before serving. A pinch of salt or a dash of pepper can elevate your dish to perfection.
Creative twists
Feel free to experiment with different ingredients. For a spicy kick, add red pepper flakes to the sauce. You can also introduce a touch of lemon juice or zest for a refreshing citrus note. If you prefer a lighter option, substitute half-and-half for the heavy cream, or make it vegetarian with portobello mushrooms instead of chicken.
Your questions answered
What is the prep time for Creamy Asiago Chicken?
Prep time is about 15 minutes, while cooking takes another 30 minutes, making a total of 45 minutes for the dish.
Can I substitute the chicken with another protein?
Yes! This recipe is versatile enough to use shrimp or tofu if you prefer a different protein source.
Is Creamy Asiago Chicken gluten-free?
This specific recipe isn’t gluten-free due to flour, but you can easily substitute with a gluten-free flour mix for dredging.
By following these detailed steps and tips, you’re well on your way to mastering a delightful dish that’s as flavorful as it is comforting. Enjoy your cooking adventure with Creamy Asiago Chicken!
Creamy Asiago Chicken
Ingredients
Method
- Place chicken breasts between plastic wrap and pound them to about 1/4-inch thick.
- Cut each breast into three tender-sized pieces and dredge in flour; set aside.
- In a large skillet, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
- Add the dredged chicken and sauté until golden brown on each side, approximately 4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, onion powder, mushrooms, and minced garlic; sauté until mushrooms are browned.
- Pour in white wine, scraping up bits from the bottom of the pan. Return chicken to skillet and sprinkle with parsley.
- Bring to a boil; reduce heat, cover, and simmer for about 15 minutes.
- Remove chicken and set aside. Add heavy cream to skillet and heat through.
- Gradually add shredded asiago cheese, stirring constantly over low heat until melted.
- Continue cooking until sauce thickens, then return chicken to pan and heat through.
- Serve and enjoy!
