Creamy Asiago Chicken
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A Delicious Creamy Dream: Asiago Chicken Awaits!
I remember the first time I indulged in Creamy Asiago Chicken—the moment the creamy, cheesy sauce hit my palate, I knew I had stumbled upon something special. This dish is an enticing blend of tender chicken, savory mushrooms, and rich Asiago cheese, all harmonized in one skillet. It’s perfect for a quick weeknight dinner or a sophisticated dish for entertaining guests. With its creamy texture and robust flavors, it’s a surefire hit that will have everyone asking for seconds.
Reasons to Try This Recipe
Why should you roll up your sleeves and make this dish tonight? For starters, Creamy Asiago Chicken is incredibly quick to whip up, making it a great choice for busy weeknights when you want a satisfying meal without the fuss. Plus, the rich flavors and creamy sauce transform humble ingredients into something truly delicious. It’s kid-approved and pairs beautifully with your favorite sides, ensuring everyone at the table will be pleased.
"This recipe is a game-changer! Quick to make but tastes gourmet. My family can’t get enough!"
Preparing Creamy Asiago Chicken: The Cooking Process Explained
Let’s dive straight into the cooking process, breaking down how this delightful dish comes together. Here’s how you’ll transform simple ingredients into a stunning dinner in just a few steps. You’ll start with prepping your chicken, then sautéing, simmering, and finishing with that oh-so-creamy sauce—each element building on the last to create an irresistible dish.
What You’ll Need
Here’s a simple list of ingredients you’ll need to gather for this dreamy dish:
- 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 tbsp olive oil
- 1/2 cup heavy cream
- 2 cloves garlic (minced)
- 1/2 cup flour
- 3 tbsp butter
- 1/2 cup shredded Asiago cheese
- 1 tsp salt
- 1 tsp pepper
You can easily substitute chicken breasts with thighs for a juicier bite, and feel free to experiment with different types of cheese if you’re looking for an alternative to Asiago.
Step-by-Step Instructions
Follow these steps to prepare your mouthwatering Creamy Asiago Chicken:
Prep the Chicken: Place the chicken breasts between plastic wrap and use a meat mallet to pound them to about 1/4 inch thick. Slice each breast into three tender-sized pieces and dredge them in flour. Set aside.
Sauté the Chicken: In a large deep skillet, heat 2 tbsp of butter with 1 tbsp of olive oil. Add the dredged chicken pieces and sauté until golden brown, about 4 minutes per side. Once done, remove them from the skillet and set aside.
Cook Mushrooms and Garlic: In the same pan, add the remaining olive oil along with onion powder, mushrooms, and garlic. Sauté until the mushrooms start to brown.
Deglaze with Wine: Pour in the dry white wine, scraping up all the tasty browned bits from the bottom of the skillet.
Simmer the Chicken: Return the chicken to the skillet, sprinkle with parsley, and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes.
Make the Cream Sauce: Remove the chicken again and set aside. Stir in the heavy cream, then add the shredded Asiago cheese, mixing over low heat until the cheese completely melts and the sauce thickens.
Final Touches: Once the sauce is ready, return the chicken to the skillet, allowing it to heat through in the delicious sauce.
Serve and Enjoy: Your Creamy Asiago Chicken is now ready to be enjoyed!
Best Ways to Enjoy It
When serving Creamy Asiago Chicken, think about what will complement those rich flavors. A side of garlic mashed potatoes is a classic choice, while steamed broccoli adds a splash of color and nutrition. If you’re feeling fancy, consider a fresh green salad or a crusty baguette to soak up that luscious sauce.
Keeping Leftovers Fresh
To store your leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop or in the microwave, adding a splash of cream if the sauce thickens too much. For longer storage, consider freezing portions in a freezer-safe container for up to 3 months.
Helpful Cooking Tips
- Pound Evenly: When pounding the chicken, aim for an even thickness to ensure it cooks uniformly.
- Don’t Rush the Browning: Let the chicken develop a nice golden-brown crust; this adds depth and flavor to the dish.
- Cheese Beautifully Melts: Stir continuously as you add the Asiago cheese to avoid clumping and achieve a silky sauce.
Creative Twists
Feeling adventurous? You can add spinach for a pop of color and extra nutrients, or swap the white wine for chicken broth for a non-alcoholic version. Love a little heat? A sprinkle of red pepper flakes can elevate the flavor profile significantly.
Common Questions Answered
How long does it take to prepare this dish?
From start to finish, you can have this creamy treat ready in about 30-40 minutes, making it a fantastic option for busy weeknights.
Can I use a different type of cream?
You can opt for half-and-half for a lighter version, but keep in mind that the sauce may not be as rich.
Is this recipe suitable for freezing?
Yes! Just ensure the meal is cooled before freezing. Thaw overnight in the refrigerator and reheat gently before serving.
Now that you have all the insights and steps, it’s time to get cooking! Enjoy every creamy bite of your Asiago chicken masterpiece!
Creamy Asiago Chicken
Ingredients
Method
- Place the chicken breasts between plastic wrap and pound them to about 1/4 inch thick. Slice each breast into three tender-sized pieces and dredge them in flour. Set aside.
- In a large deep skillet, heat 2 tbsp of butter with 1 tbsp of olive oil. Add the dredged chicken pieces and sauté until golden brown, about 4 minutes per side. Once done, remove them from the skillet and set aside.
- In the same pan, add the remaining olive oil along with onion powder, mushrooms, and garlic. Sauté until the mushrooms start to brown.
- Pour in the dry white wine, scraping up all the tasty browned bits from the bottom of the skillet.
- Return the chicken to the skillet, sprinkle with parsley, and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes.
- Remove the chicken again and set aside. Stir in the heavy cream, then add the shredded Asiago cheese, mixing over low heat until the cheese completely melts and the sauce thickens.
- Once the sauce is ready, return the chicken to the skillet, allowing it to heat through in the sauce.
- Your Creamy Asiago Chicken is now ready to be enjoyed!
