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–+ servings

Creamy Asiago Chicken

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A rich and comforting dish featuring tender chicken breasts in a creamy sauce enhanced with asiago cheese, mushrooms, and garlic, perfect for weeknight dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 tsp onion powder
  • 1 tsp parsley Chopped, for garnish.
  • 1.5 cups dry white wine
  • 2 cups mushrooms (cut in half)
  • 2 tbsp olive oil
  • 0.5 cup heavy cream At room temperature.
  • 2 cloves garlic (minced)
  • 0.5 cup flour For dredging.
  • 3 tbsp butter
  • 0.5 cup shredded asiago cheese Can substitute with parmesan or pecorino.
  • 1 tsp salt
  • 1 tsp pepper

Method
 

Preparation
  1. Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/4-inch thick. Cut each breast into three "tender sizes".
  2. Coat each piece of chicken in flour, shaking off any excess. Set aside.
Cooking
  1. In a large skillet, heat 2 tbsp of butter with 1 tbsp of olive oil over medium heat. Add the floured chicken and cook for about 4 minutes on each side until golden brown. Remove and set aside.
  2. In the same skillet, add the remaining tbsp of olive oil, onion powder, halved mushrooms, and minced garlic. Sauté until the mushrooms brown.
  3. Pour in the white wine, scraping the browned bits from the pan. Return the chicken to the skillet and sprinkle with parsley.
  4. Bring everything to a boil, reduce to a simmer, cover, and let cook for about 15 minutes.
  5. Take the chicken out of the pan, add heavy cream, and stir over low heat until heated through. Gradually mix in the asiago cheese and keep stirring until it melts and the sauce thickens.
  6. Return the chicken to the skillet, heat through, and serve.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 30gProtein: 40gFat: 28gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g

Notes

Serve with mashed potatoes or fettuccine. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. For a low-carb option, use almond or coconut flour and serve over zoodles or cauliflower rice.
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