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Delightful Creamy Asiago Chicken

Featured in Juicy chicken done your way.

This creamy Asiago chicken recipe turns plain chicken breasts into a delightful, restaurant-worthy dish. The magic lies in its velvety cheese sauce, made with melted Asiago, sautéed mushrooms, and a splash of white wine. The flattened chicken ensures it cooks evenly and stays juicy, while lightly coating it in flour creates a golden crust that seals in all the flavors. Mushrooms bring earthy undertones to the sauce, and garlic adds a subtle aroma. It's an elegant yet easy-to-make recipe that’ll wow your guests or elevate your weeknight dinner.
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alicia in the kitchen
Updated on Thu, 06 Mar 2025 01:01:55 GMT
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Creamy Asiago Chicken | Tasteofsavor.com

Creamy Asiago Chicken transforms simple ingredients into an elegant restaurant-quality dish. The velvety sauce combines rich cream with the complex, salty notes of Asiago cheese, perfectly coating each tender piece of chicken for a truly memorable meal.

This recipe became an instant favorite after serving it at a dinner party. The enthusiastic response from guests made it my go-to dish for special occasions.

Key Ingredients and Selection Tips

  • Chicken breasts: Choose fresh, firm breasts from quality poultry for best flavor
  • Asiago cheese: Select fresh, young Asiago that melts smoothly
  • Heavy cream: Use cream with at least 30% fat content for a stable sauce
  • Mushrooms: Fresh button mushrooms provide better texture than canned
  • Garlic: Pick firm, aromatic cloves
  • White wine: A Chardonnay or Chablis adds subtle fruit notes

Step-by-Step Instructions

1.
Carefully pound chicken breasts between plastic wrap until evenly thin, working from center outward.
2.
Season flour well with salt and pepper. Coat chicken pieces evenly, gently tapping off excess.
3.
Heat pan until butter is just foaming. Place chicken pieces without crowding, allowing them to develop a golden crust.
4.
Brown mushrooms over medium-high heat, stirring occasionally. Add garlic near the end to prevent burning.
5.
Deglaze with warm wine, scraping up browned bits with a wooden spoon.
6.
Gradually stir in cheese over low heat until sauce is smooth and glossy.

Temperature control is crucial throughout cooking. Too high heat can break the sauce, while too low won't develop proper flavors.

This dish pairs perfectly with fresh linguine, which captures every bit of the creamy sauce.

A perfect sauce should coat the back of a spoon and leave a clean line when you run your finger through it.

Creamy Asiago Chicken Recipe Pin it
Creamy Asiago Chicken Recipe | Tasteofsavor.com

This signature dish proves that with proper technique and patience, restaurant-quality meals can be created at home.

Frequently Asked Questions

→ Can I swap Asiago cheese for something else?
Sure, you can use Parmesan or Pecorino Romano as substitutes.
→ Which type of white wine works best here?
A dry white like Chardonnay or Pinot Grigio is a great pick.
→ Can this dish be made ahead of time?
It’s best enjoyed fresh, but reheating it gently with some added cream works well.
→ What sides go well with this dish?
Fresh pasta, rice, or mashed potatoes pair perfectly with the sauce.
→ How do I keep the sauce from splitting?
Cook over low heat and stir frequently when adding the cheese.

Creamy Asiago Chicken

Tender chicken covered in a creamy Asiago cheese sauce with mushrooms. An Italian-inspired comfort meal full of flavor.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary: ~

Ingredients

→ For the chicken

01 1 teaspoon of black pepper
02 1 teaspoon of salt
03 500g of boneless, skinless chicken breasts
04 1/2 cup of all-purpose flour

→ For the sauce

05 1.5 cups of dry white wine
06 1/2 cup of grated Asiago cheese
07 1/2 cup of heavy cream
08 2 garlic cloves, finely chopped
09 2 cups of halved mushrooms
10 1 teaspoon of onion powder
11 1 teaspoon of parsley

→ Fat sources

12 3 tablespoons of butter
13 2 tablespoons of olive oil

Instructions

Step 01

Place the chicken breasts between two sheets of plastic wrap and pound them until they’re about 0.5 cm thick. Cut each piece into three smaller chunks.

Step 02

Dredge each chicken piece in flour, making sure they’re well covered. Set aside for later.

Step 03

Heat 1 tablespoon of olive oil and the butter in a large, deep skillet. Add the floured chicken pieces and cook them for around 4 minutes per side, or until golden on the outside. Remove the chicken and set it aside.

Step 04

Using the same skillet, add the remaining olive oil, garlic, mushrooms, and onion powder. Sauté everything until the mushrooms start to turn golden.

Step 05

Pour the wine into the skillet, scraping up any browned bits stuck on the bottom. Put the chicken back into the pan, sprinkle the parsley over everything, bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes.

Step 06

Take the chicken out again and set it aside. Stir the heavy cream into the skillet, warming it up. Gradually mix in the Asiago cheese while keeping the heat low, stirring until the cheese melts completely and the sauce thickens.

Step 07

Put the chicken back into the skillet to warm it through. Serve the dish hot and enjoy!

Notes

  1. Can be refrigerated for up to 3 days.
  2. Reheat the sauce gently over low heat.

Tools You'll Need

  • Large, deep skillet
  • Plastic wrap for flattening the chicken

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 28 g
  • Total Carbohydrate: 15 g
  • Protein: 35 g