There's nothing quite like the aroma of creamy Mushroom Asiago Chicken filling your kitchen. This elegant yet easy dish features juicy chicken breasts, sautéed mushrooms, and a luscious Asiago cheese sauce that’s nothing short of indulgent.

I remember the first time I made this recipe on a rainy evening, looking for comfort in a meal that felt fancy but wasn’t fussy. The result? A dish that immediately became a staple, perfect for cozy nights in or impressing guests without breaking a sweat.
Why You’ll Love This Mushroom Asiago Chicken
Get ready to discover your new favorite dinner that balances gourmet flavors with easy weeknight execution. Mushroom Asiago Chicken is the definition of comfort food, with some standout benefits that you’ll fall in love with.
First and foremost, this dish is incredibly simple to prepare. With only one pan needed, cleanup is a breeze, making it a lifesaver on busy evenings. The entire recipe can be made in under 40 minutes, so you won’t be stuck in the kitchen for long.
The flavor profile is absolutely irresistible. The Asiago cheese adds a nutty sharpness that complements the earthy mushrooms beautifully, while the sauce ties everything together with a velvety, rich texture. If you love creamy dishes, this one is guaranteed to satisfy.
This recipe is versatile enough to serve over pasta, rice, or with crusty bread for sopping up the sauce. Plus, it’s a hit with everyone, including picky eaters who can't resist the creamy, cheesy sauce. And if you're entertaining, it gives the impression of a high-end meal with minimal effort.
Ingredients Notes

The magic of Mushroom Asiago Chicken lies in the quality and combination of its ingredients. Here’s a breakdown of what makes each component essential and a few options to customize to your liking.
The star of the show is, of course, chicken breasts. For this recipe, I prefer boneless, skinless breasts, pounded to an even thickness to ensure quick and even cooking. You can also use chicken thighs for a juicier option if you prefer.
Mushrooms bring a deep, savory flavor to the dish. I recommend using cremini or baby Bella mushrooms for a heartier texture and robust taste. White button mushrooms work as well if that's what you have on hand, though they’ll be slightly milder.
Asiago cheese is what makes the sauce truly special. Its bold, nutty flavor elevates the entire dish. Be sure to grate it fresh for the best texture and meltability. If you’re in a pinch, Parmesan can be used, but you’ll miss out on that distinctive Asiago bite.
The creamy base is made using heavy cream, which gives the sauce its luxurious feel. You can substitute half-and-half to lighten it up a bit, but keep in mind the sauce won't be as thick or rich. Adding a bit of chicken broth helps to balance out the cream and provides a savory backbone.
Finally, for an extra flavor punch, don’t skip the garlic. Freshly minced garlic infuses the sauce with just the right amount of warmth and depth. A splash of white wine can also be added to deglaze the pan and enhance the flavor.
How To Make This Mushroom Asiago Chicken

Creating this mouthwatering dish is simpler than it sounds. Let’s walk through each step to make sure you get perfect results every time.
Start by seasoning your chicken breasts with salt and pepper. Heat a large skillet over medium-high heat, and add a drizzle of olive oil. Once the oil shimmers, add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
Next, in the same pan, add a bit more olive oil and toss in your sliced mushrooms. Sauté them until they release their liquid and become beautifully browned, about 5-7 minutes. Make sure to stir occasionally to get even caramelization.
Add the minced garlic to the mushrooms and cook for an additional minute, just until fragrant. At this point, if you’re using white wine, pour it in to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it simmer for a couple of minutes to reduce slightly.
Now, it’s time to make the sauce. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and let it thicken for a few minutes. Once the sauce has reached a creamy consistency, stir in the grated Asiago cheese, allowing it to melt smoothly. Season with additional salt and pepper to taste.
Finally, return the cooked chicken to the pan, spooning the sauce over each piece. Let everything simmer together for a minute or two, so the flavors meld beautifully. The dish is ready to serve, garnished with chopped parsley for a touch of freshness.
Storage Options
If you have leftovers (lucky you!), here’s how to keep your Mushroom Asiago Chicken tasting delicious.
Store the cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Microwaving works too, but the stovetop method keeps the sauce creamier.
For freezing, place the chicken and sauce in a freezer-safe container and store for up to 2 months. Defrost in the refrigerator overnight before reheating. Keep in mind that the sauce may separate slightly after freezing, but a good stir will help bring it back together.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is. Here are some fun ways to make it your own:
- For a lighter version, swap the heavy cream for half-and-half or use coconut cream for a dairy-free alternative. You can also skip the cheese or use nutritional yeast for a vegan twist.
- Add extra vegetables to the mix! Spinach or sun-dried tomatoes make fantastic additions, adding color and flavor to the sauce.
- If you want to make this gluten-free, serve the chicken over a bed of zucchini noodles or cauliflower rice instead of traditional pasta or bread.
- Love a bit of heat? A pinch of red pepper flakes in the sauce adds a nice, subtle kick. You can also top the finished dish with a drizzle of hot honey for a sweet-spicy balance.
Experiment with this recipe and make it your own. Whether you follow it to the letter or put your own spin on it, Mushroom Asiago Chicken is guaranteed to be a crowd-pleaser that you'll want to make again and again. Enjoy!
PrintMushroom Asiago Chicken Recipe
This Mushroom Asiago Chicken recipe features tender chicken breasts in a rich, creamy mushroom sauce with melted Asiago cheese. A perfect one-pan dinner that’s simple yet bursting with flavor, ideal for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Asiago cheese
- ½ teaspoon dried thyme
- Fresh chopped parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add sliced mushrooms and cook until softened. Stir in minced garlic and cook for another minute.
- Reduce heat to medium and pour in the heavy cream. Add Asiago cheese and thyme, stirring until the cheese melts and the sauce thickens.
- Return the chicken breasts to the skillet, spoon the sauce over the chicken, and simmer for 2-3 minutes.
- Garnish with fresh parsley and serve warm
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to use Parmesan cheese if Asiago isn’t available.
- This dish pairs well with rice, mashed potatoes, or crusty bread.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 2g
- Sodium: 580mg
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