How To Make Creamy Asiago Chicken
I am always on the hunt for new chicken dishes. Non-boring chicken dishes. We tried Creamy Asiago Chicken a few years back and now it’s a family favorite.
Creamy Asiago Chicken is a tasty and easy chicken recipe that is perfect for a weeknight meal. Mushrooms, shallots and thyme flavor this delicious dish.
Creamy Asiago Chicken was originally published by the Midnight Baker by the name of Mushroom Asiago Chicken. It went super viral on Pinterest and then on to win a first place award by Meredith publications and even be published in Better Homes & Gardens.
This recipe packs loads of flavor with limited effort and time, which is why it is no surprise that Asiago Chicken was such a winner to us all. It has certainly won over my home.
I’ve been making Creamy Asiago Chicken for several years now. It is one of my go-tos for having guests over, however my version has a few adaptations from the original.
The main difference is that I added shallots. I loved the taste of garlic, but wanted some more from the onion family. Shallots can vary in strength of flavor, just like other onions, so take a quick taste before adding if you don’t want a strong onion flavor. If it is onion-y, cut the amount in half.
Adding garlic powder to the flour mixture for dredging also adds a little more pizzazz.
I increased the amount of butter, asiago cheese and mushrooms, feeling that it needed a little more to justify being asiago chicken. And let’s face it, I just like mushrooms and wanted more in my sauce.
Instead of fresh thyme, I use dry thyme leaves. The cream sauce comes together so fast, that I wasn’t finding much thyme flavor from fresh.
I have also made this recipe with boneless pork chops with rave reviews, so don’t limit yourself to just chicken! I can also see if being excellent with veal or even ground beef patties, like a salisbury steak, but with creamy asiago sauce.
Do you know why your meat mallet has two sides, one with little spikes and one flat? The spiky side is for tenderizing, which softens the muscle, making it easier to cut and chew.
The flat side is just for pounding, which is good for making uniform thickness. Chicken will cook evenly instead of the thin end being all dry and and the thicker part being undercooked.
Just by force, pounding chicken with the flat side will still tenderize your chicken, just not as much. Too much and the chicken will just fall apart.
Creamy Asiago Chicken is a tasty and easy chicken recipe that is perfect for a weeknight meal. Mushrooms, shallots and thyme flavor this delicious dish.
Creamy Asiago Chicken was originally published by the Midnight Baker by the name of Mushroom Asiago Chicken. It went super viral on Pinterest and then on to win a first place award by Meredith publications and even be published in Better Homes & Gardens.
This recipe packs loads of flavor with limited effort and time, which is why it is no surprise that Asiago Chicken was such a winner to us all. It has certainly won over my home.
I’ve been making Creamy Asiago Chicken for several years now. It is one of my go-tos for having guests over, however my version has a few adaptations from the original.
The main difference is that I added shallots. I loved the taste of garlic, but wanted some more from the onion family. Shallots can vary in strength of flavor, just like other onions, so take a quick taste before adding if you don’t want a strong onion flavor. If it is onion-y, cut the amount in half.
Adding garlic powder to the flour mixture for dredging also adds a little more pizzazz.
I increased the amount of butter, asiago cheese and mushrooms, feeling that it needed a little more to justify being asiago chicken. And let’s face it, I just like mushrooms and wanted more in my sauce.
Instead of fresh thyme, I use dry thyme leaves. The cream sauce comes together so fast, that I wasn’t finding much thyme flavor from fresh.
I have also made this recipe with boneless pork chops with rave reviews, so don’t limit yourself to just chicken! I can also see if being excellent with veal or even ground beef patties, like a salisbury steak, but with creamy asiago sauce.
Do you know why your meat mallet has two sides, one with little spikes and one flat? The spiky side is for tenderizing, which softens the muscle, making it easier to cut and chew.
The flat side is just for pounding, which is good for making uniform thickness. Chicken will cook evenly instead of the thin end being all dry and and the thicker part being undercooked.
Just by force, pounding chicken with the flat side will still tenderize your chicken, just not as much. Too much and the chicken will just fall apart.
Ingredients
- 2-3 large boneless skinless chicken breast
- 3/4 cup flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 3 tablespoon butter
- 2 tablespoon olive oil
- 16 ounces cremini mushrooms , sliced
- 2 cloves garlic , minced
- 1 large shallot , thinly sliced
- 1 teaspoon dried thyme
- 1 1/2 cups dry white wine or champagne
- ½ cup heavy cream
- 3/4 cup asiago cheese , shredded
Instructions
- Place chicken breast between two sheets of wax paper or plastic wrap. Pound each breast with the flat side of a meat mallet until approximately 1/2 inch thick.Cut each in half to make them more manageable.
- Combine flour with fine sea salt, ground black pepper and garlic powder. Dredge all chicken in flour mixture and set aside.
- Heat butter and olive oil in large skillet over medium high heat. Working in batches, brown chicken on each side until fully cooked, approximately 3-4 minutes per minutes.
- Set aside, leaving all the browned bits in the pan. There should still be a little residual butter or oil in the pan. If not, add an additional tablespoon of butter.
- Add mushrooms, garlic and shallot, sauteing until mushrooms shrink in size and shallots soften.
- Add dried thyme, dry white wine and heavy cream over medium heat.
- When hot, add shredded asiago cheese, stirring until it thickens and fully combines.
- Add chicken back to the mixture, coating and reheating for 2 minutes.
- If you liked this recipe, come back and let us know how it was!
more instructions please visit: https://www.savoryexperiments.com/creamy-asiago-chicken/
