Creamy Asiago Chicken
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I first learned this creamy Asiago chicken at a dinner party and immediately wrote down the steps—it’s one of those recipes that feels fancy but comes together fast. Thin pounded chicken, a quick mushroom-white-wine simmer, and a silky Asiago cream sauce make a weeknight feel special. If you want a reliable, restaurant-style dish you can replicate at home, this is it — and for another variation, check out this alternate take on creamy Asiago chicken.
Why you’ll love this dish
This recipe hits multiple home-cooking sweet spots: it’s fast (about 30–40 minutes active time), uses everyday ingredients, and delivers a rich, savory sauce without complicated techniques. The Asiago adds tangy, nutty depth that pairs beautifully with mushrooms and garlic. Because the chicken is pounded thin, it cooks quickly and stays tender — perfect for busy weeknights or a simple dinner party.
"Comfort-food richness without the fuss — this creamy Asiago chicken is my go-to when I want something impressive but easy."
Reasons to try it:
- Quick prep and fast cooking.
- Uses pantry basics plus one specialty cheese for big flavor.
- Versatile — pairs with pasta, rice, or roasted vegetables.
- Kid-friendly textures but adult-level flavor.
Step-by-step overview
Before you start, here’s the process in plain terms so you know what to expect:
- Pound the chicken thin and cut into smaller pieces for even cooking.
- Dredge in seasoned flour and brown quickly in butter + olive oil.
- Sauté mushrooms and garlic in the same pan to build flavor.
- Deglaze with dry white wine, return the chicken, and simmer to finish cooking.
- Remove chicken, stir in heavy cream and shredded Asiago until the sauce thickens.
- Rewarm the chicken in the sauce and serve.
This overview helps you multitask: while the wine reduces you can prep the Asiago and set out sides. For another simple method that keeps the sauce extra-smooth, see this alternate recipe with a different cooking order.
What you’ll need
- 1 lb boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp dried parsley (or 1 tbsp fresh chopped)
- 3 tbsp butter
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 cups mushrooms, halved (cremini or button)
- 1 1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1/2 cup heavy cream
- 1/2 cup shredded Asiago cheese (freshly grated melts best)
Substitutions/notes:
- Wine: use low-sodium chicken broth if you prefer no alcohol; increase simmer time slightly to concentrate flavor.
- Cheese: Asiago gives a distinct tang. If unavailable, a mix of Parmesan and Pecorino is the closest substitute but changes flavor profile.
- Light cream: half-and-half will work but produce a thinner sauce — add a teaspoon of cornstarch slurry if you want thicker sauce.
Step-by-step instructions
- Lay chicken breasts between two pieces of plastic wrap. Pound with a meat mallet to about 1/4-inch thickness.
- Cut each breast into three “tender-size” pieces. Season with salt and pepper.
- Place flour in a shallow dish. Dredge each chicken piece in flour and shake off excess. Set aside.
- Heat 2 tbsp butter and 1 tbsp olive oil in a large deep skillet over medium-high heat.
- Add the dredged chicken. Sear until golden, about 4 minutes per side. Work in batches if needed. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tbsp olive oil. Add mushrooms, minced garlic, and onion powder. Sauté until the mushrooms brown and release their liquid, about 4–5 minutes.
- Pour in the white wine, scraping up the browned bits from the pan bottom with a wooden spoon. Bring to a brief boil.
- Return the chicken to the skillet and sprinkle with parsley. Reduce heat to low, cover, and simmer about 15 minutes until chicken is cooked through.
- Remove the chicken again and set aside. Increase heat to medium-low and stir in heavy cream. Warm through.
- While stirring constantly, add the shredded Asiago. Keep stirring over low heat until cheese fully melts and the sauce thickens to coat the back of a spoon.
- Return chicken to the pan and heat through for 1–2 minutes. Taste and adjust seasoning. Serve immediately.
Best ways to enjoy it
- Over cooked egg noodles or fettuccine to soak up the sauce.
- Spooned over creamy mashed potatoes or polenta for comfort-food vibes.
- With a crisp green salad and crusty bread to balance richness.
- Roasted asparagus, sautéed spinach, or garlic green beans make bright vegetable sides.
For a streamlined weeknight plate, serve with steamed broccoli and buttered pasta. If plating for guests, arrange chicken on a bed of buttered noodles and spoon sauce around, finishing with extra shaved Asiago and chopped parsley.
Storage and reheating tips
- Refrigerate: Cool to room temperature then store in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if it’s tightened. Avoid high heat to prevent the cream from separating.
- Freezing: You can freeze portions for up to 2 months, but note cream-based sauces can change texture. Thaw overnight in the fridge and reheat gently with a little added liquid.
- Food safety: Chicken should reach 165°F (74°C) when reheated. Don’t refreeze previously thawed cooked chicken.
Pro chef tips
- Dry the chicken well before dredging; moisture prevents a good sear.
- Use freshly grated Asiago — pre-shredded cheese contains anti-caking agents and won’t melt as smoothly.
- Don’t rush the wine reduction; it concentrates flavor and removes harsh alcohol.
- If the sauce looks grainy, remove from heat and whisk in a splash of warm cream — high heat can make dairy separate.
- For an extra gloss, finish with 1 tbsp cold butter whisked in off the heat.
Try this technique when you want perfectly sauced chicken; for alternative seasoning and technique ideas, you may like this related variation that swaps herbs and finishing steps.
Creative twists
- Mushroom-forward: add a mix of cremini, shiitake, and oyster mushrooms for deeper umami.
- Lemon-Asiago: stir in 1 tsp lemon zest at the end for brightness.
- Gluten-free: use rice flour or a gluten-free all-purpose mix for dredging.
- Lighter version: substitute half-and-half and reduce the amount of butter, but consider a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.
- Add greens: stir in baby spinach during the final minute to wilt into the sauce.
Common questions
Q: How long does this recipe take from start to finish?
A: About 35–45 minutes total: 10–15 minutes prep and 20–30 minutes cooking, depending on pan size and how many batches of chicken you sear.
Q: Can I skip the wine?
A: Yes — use low-sodium chicken broth plus a squeeze of lemon to mimic acidity. The wine adds depth, but broth keeps the dish non-alcoholic.
Q: Why did my sauce separate or become grainy?
A: Overheating dairy or cooking cheese at high heat can make the sauce break. Always melt cheese over low heat and remove from direct high flames. Whisk in a little warm cream to bring it back together.
Q: Can I use chicken thighs instead?
A: Boneless thighs work well and are more forgiving; adjust simmer time until they reach 165°F (74°C).
Q: Is Asiago the same as Parmesan?
A: No. Asiago is nuttier and slightly tangy. Parmesan is saltier and sharper. Both melt well, but flavor will differ.
Conclusion
This creamy Asiago chicken recipe is a reliable go-to when you want something quick, comforting, and a little elegant. For extra inspiration and variations, you can compare methods with the Creamy Baked Asiago Chicken Breasts Recipe or see the original inspiration on Creamy Asiago Chicken! – My Incredible Recipes. If you’re exploring mushroom-forward versions, check out this take on Mushroom Asiago Chicken – The Midnight Baker for more ideas.
Creamy Asiago Chicken
Ingredients
Method
- Lay chicken breasts between two pieces of plastic wrap. Pound with a meat mallet to about 1/4-inch thickness.
- Cut each breast into three 'tender-size' pieces. Season with salt and pepper.
- Place flour in a shallow dish. Dredge each chicken piece in flour and shake off excess. Set aside.
- Heat 2 tbsp butter and 1 tbsp olive oil in a large deep skillet over medium-high heat.
- Add the dredged chicken. Sear until golden, about 4 minutes per side. Work in batches if needed. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tbsp olive oil. Add mushrooms, minced garlic, and onion powder. Sauté until the mushrooms brown and release their liquid, about 4–5 minutes.
- Pour in the white wine, scraping up the browned bits from the pan bottom with a wooden spoon. Bring to a brief boil.
- Return the chicken to the skillet and sprinkle with parsley. Reduce heat to low, cover, and simmer about 15 minutes until chicken is cooked through.
- Remove the chicken again and set aside. Increase heat to medium-low and stir in heavy cream. Warm through.
- While stirring constantly, add the shredded Asiago. Keep stirring over low heat until cheese fully melts and the sauce thickens to coat the back of a spoon.
- Return chicken to the pan and heat through for 1–2 minutes. Taste and adjust seasoning. Serve immediately.
