Creamy Asiago Chicken is insanely delicious and packed with sensational flavor!
I am so excited to bring you all this new recipe!
Its all done in ONE PAN! Whats better than that???
I have to be honest, I add mushrooms to my recipes but I actually only like the flavor of them, so I literally remove mine from my plate! (strange little fact, but true lol)
Asiago cheese is the star of this dish, though you could substitute for another high quality cheese of your choice!
The wine in the sauce is cooked down and reduced, which creates an incredible flavor!
Yes, I know I like to add a bunch of photos, but I’m so proud of the pics that I feel the need to add a bunch!
Trust me, there are wayyy more than just these lol 😉
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I saw this recipe on one of my awesome friends, Judith, from Midnight Baker! She has one of the BEST BLOGS and you need to check out her recipes!!
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You can serve this over rice, mashed potatoes, pasta or even quinoa!
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Creamy Asiago Chicken!
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
Instructions
- Take your chicken and place between plastic wrap, use a meat mallet to pound it out to about 1/4 thickness.
- Cut into 3 'tender size' pieces per breast.
- dredge the chicken pieces in flour, set aside.
- In a large deep skillet, heat butter with only one of the TBs of olive oil, then add the dredged chicken & saute until golden brown on each side, roughly 4 minutes per side. Remove & set aside.
- In the same hot skillet, add the olive oil, onion powder, mushrooms and garlic & saute until mushrooms begin to brown.
- Add the white wine to skillet, scraping up all the browned bits that are at the bottom of the pan, then add the chicken back & sprinkle with the parsley.
- Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
- Remove chicken from pan once again and set to the side.
- Add the cream to the skillet and heat through.
- While mixing, add in the asiago cheese
- Stirring constantly over a low heat until cheese completely melts.
- Continue cooking until sauce is thickened
- Add chicken back and heat through.
- ENJOY!
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Comments & Reviews
Danniele says
What would be a good replacement for the wine. I absolutely despise alcohol in my food.
Shirley Haven says
Wonderful…….Family loved it. I used chicken broth instead of wine, and 8 oz asiago . I used a little less salt to make up for the extra cheese. Mushrooms are a must for taste even if you don’t like them and pick them out.
Michelle Luck says
Usually you would use chicken broth in place of wine. Use the same measurement.
Judy Wylie says
chicken stock
Jeanette says
Chicken stock could replace the wine.
Carrollyn says
For most of the recipes I see they say to substitute chicken broth for the wine.
Tammy says
Me too! I usually substitute chicken broth for wine. Am going to give that a try.
Michele Shaw says
You can always use chicken broth.
jayme says
Chicken broth is what I use.
andy says
use FRE” non alcohol wine still gives it the tang with no alcohol
Cathy says
Just use chicken broth, that way you will get flavor!
fuzz ball says
Grapefruit juice
GildaRose MacIntyre says
I am going to try either white wine or apple cider vinegar. Gives it thay tang without using the alcohol.
Lynda McDonald says
You are so funny….I am the same way about mushrooms…they add a rich flavor…but I can’t stand eating them…so I also pick them out! :0)
Lisa M. says
lol! I am not alone! that makes me feel better 😉
Betty says
Can’t wait to make this…looks delish!
elaine mounce says
What kind of wine do you use….I do not use wine much in cooking
Jill ian says
Can I use cooking wine?
Kathi says
Never us a wine that you would not drink. Cooking wine is horrible.
Julie umana says
Yes! I used cooking wine and It was perfect. We don’t have wine in our house other than the cooking wine.
Hailey says
I made this dish and loved it. I used one cup of 6 month aged asiago instead of half a cup. Thanks so much it was delish and one of my favorite recipes
Diane says
Are you using fresh (soft) Asiago or the aged stuff which is harder and more like parmesan?
Maureen Cowie says
I can not use wine. Substitue?
kathy ohler says
What a amazing dish thank you :-)♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Jan says
Sounds awesome – my Mom made a similar, more simplified version. But … OMG it’s like the same gd photo over & over & OVER!!!!! STOP!!!!!!!!!!!
Barbara says
Flavor was great & I used Parmesan cheese instead of Asagio. The cheese didn’t melt but just gloved up. Could it be the cheese or maybe too high of flame? I stirred constantly Also I used 1/2&1/2, not heavy whipping cream.
Kristine says
Loved it! Beautiful recipe ~ I did add a artichoke hearts & sun dried tomatoes ~ they added a nice compliment to this already delicious recipe
Zoe says
Made this tonight for dinner, wow! Delicious!
Janet McEuen says
Can’t hardly wait to try this. What type of cheese would you substitute with?
Monica says
Never use cooking wine as it’s nasty, just buy a bottle of reasonably priced Sauvignon Blanc. If you don’t like wine in your food, use same amount of chicken broth or apple juice.
Angie says
What is asiago cheese? I normally use Parmesan or mozzarella, are they ok substitutes?
Linda Brown says
If you cook the mushrooms down in butter/oil, and have thinly sliced they get crispy and aren’t rubbery. Try it. You might love them. Also, have to use fresh mushrooms
Mary Ellen Scialabba says
Made this tonight for Sunday dinner.
Delicious!!! Used boneless thighs and did add a bit more cheese at the end.
Love the tang of the wine in the sauce. Makes the dish I think?
GildaRose MacIntyre says
This looks amazing. I think I will change the mushrooms (because I don’t have any) to fire roasted red peppers and the wine (because i don’t have any white wine) to a splash of apple cider vinegar.
I do have an abundance of asiago cheese for some reason?? This sounds like a great way tp use up some of it!!
barbie says
chicken stock or chicken broth in place of the wine?
Babette says
I just found this recipe and it looked so delicious, I had to try it!
It was delicious, but it took 1 1/2 hours to make!
Toni says
Only 1lb of chicken – is that a typo??
Incredible Recipes says
not a typo 🙂
Aaron Borchers says
Late to the game here but made this tonight for the wifey. Used fresh parsley, added capers and boiled farfalle pasta 3/4 done and finished in the sauce (little extra heavy cream too). Then topped after cooking with a sprinkle of fresh parsley and squeeze of 1/4 lemon. Recommend trying it that way. Very good thanks for the recipe!
Emily Symons says
If I want to make this for company can you think of a good way to have it ready in advance a bit? (just 30 min or so?)
Maybe make it in a dutch oven and then keep warm in the oven for 30 minutes while we have a drink/app first?
Do you think that would dry it out or make the sauce goopy in a weird way?
Thanks for your advice!
K says
She knew what she was doing, though it was a bit fast
Terri L Still says
This household of three loves chicken, mushrooms, and asiago cheese. Perfect, delicious recipe for us.