Name: One Pan Mushroom Asiago Chicken
Cook time: 25 min
Total time: 25 min
Ingredients: 1 lb Boneless skinless chicken breast or chicken tenders; 2 cups Sliced mushrooms; ½ tsp Minced garlic; 3 Sprigs thyme; 1 ½ cups Chicken broth; ½ cup Seasoned flour; 1 tsp Salt; ½ tsp Black pepper; 2 tbsp Butter; 2 tbsp Olive oil; ½ cup Heavy cream; ¼ to ⅓ cup Shredded asiago cheese; ½ tsp Salt; ¼ tsp Pepper

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Our recipe features Asaigo cheese. Asiago is a cheese made from cow’s milk with Italian origins. You can buy fresh Asiago or aged Asiago. When fresh, Asiago has a mild flavor and creamy texture. When it is aged over nine months, Asiago develops a harder texture and a more tangy, bold flavor.

For this recipe, nothing is better than Asiago cheese, but if you cannot find it, a good substitute is Romano or even Parmesan cheese. This recipe is best with aged Asiago cheese.

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One Pan Mushroom Asiago Chicken

April Freeman

With the earthy goodness of mushrooms and the tangy flavor of Asiago cheese, this recipe for One Pan Mushroom Asiago Chicken smells incredible and tastes even better. If you are looking for a recipe that will impress your guests, this is one that everyone will enjoy. While it seems like one that will take a long time to make, it actually comes together pretty quickly with very simple cooking techniques.

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Cook Time 25 mins

Total Time 25 mins

Equipment

Meat mallet/Rolling pin
Skillet
Pan

Ingredients

1 lb Boneless skinless chicken breast or chicken tenders
2 cups Sliced mushrooms
½ tsp Minced garlic
3 Sprigs thyme
1 ½ cups Chicken broth
½ cup Seasoned flour
1 tsp Salt
½ tsp Black pepper
2 tbsp Butter
2 tbsp Olive oil
½ cup Heavy cream
¼ to ⅓ cup Shredded asiago cheese
½ tsp Salt
¼ tsp Pepper

Instructions

If you are using thick chicken breasts, sandwich the meat between two sheets of plastic wrap and pound them with a meat mallet or rolling pin to thin them out. You want them to be about ¼ inch thick. Cut the whole breasts in half to make 4 pieces.
You can leave chicken tenders whole.
Put one tablespoon of the butter and one tablespoon of the olive oil into a skillet and heat it over medium heat until the butter melts and the oil sizzles.
Put the ½ cup of flour onto a plate and sprinkle the 1 teaspoon of salt and ½ teaspoon of pepper on the flour, using a fork to stir them together.
Roll the chicken into the seasoned flour. Add the chicken to the skillet when the oil is hot and bubbly. Saute the chicken for 4 or 5 minutes or until it is golden brown. Flip the chicken with tongs to cook the other side. Remove the chicken to a plate.
Add the rest of the olive oil and butter to the skillet. When they are hot, add the mushrooms and garlic until the mushrooms begin to turn golden brown.
Add the chicken broth to the skillet, scraping the bottom of the pan to get all of the browned bits off of the pan. Shred the thyme leaves into the pan, adding them to the mixture in the skillet.
Add the chicken to the pan and bring the liquid to a boil. Reduce the heat to a simmer and cover the pan with a lid. Cook the mixture at a simmer for 15 to 20 minutes.
Use tongs to take the chicken from the pan and put it onto a clean plate. Add the cream to the skillet and warm the mixture. Add the cheese, tasting the mixture as you do. Asiago is a strongly flavored cheese, so you may want to add it a little at a time, tasting the mixture as you add it. Cook the mixture on low heat until the cheese melts. Continue cooking and stirring occasionally until you have reduced the broth by half.
Taste the sauce and add the salt and pepper as needed. Add the chicken back to the pan and heat it through. Garnish the pan with sprigs of fresh thyme. Serve the chicken and mushroom sauce over rice or pasta.

Notes

If you buy a wedge of Asiago for this recipe, you should use it within about 6 weeks. If you don’t think that you will use it in that time period, you can shred the cheese and store it in a zip-top freezer bag with all of the air pressed out for up to a year. Once you thaw the frozen cheese, you should use it within two or three days. Frozen Asiago cheese will not have such a pungent flavor as it originally did, and it will be a bit drier. However, the cheese will be perfect for our recipe for Mushroom Asiago Chicken since it melts well into the creamy, delicious, flavorful sauce.

You can use any kind of mushrooms for this recipe that you have available. We used basic white button mushrooms for this recipe. However, if your store has baby bella mushrooms on hand, you can use those. If you have some portobello mushrooms in the fridge, just slice those mushrooms up and toss them in the pan. This recipe is versatile enough that any of these will still be tasty.

The recipe makes an incredibly flavorful and creamy sauce. To sop up those sauces, you can serve the mushrooms and chicken over rice. However, if you do not care for rice or you don’t have any in your pantry, you can serve it over pasta as well.

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