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Chicken and Mushroom Skillet in a Creamy Asiago

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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

8 oz (225g) cremini or button mushrooms, sliced

1 tbsp olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup (240ml) chicken broth

1 cup (240ml) heavy cream

1 cup (100g) grated Asiago cheese

1 tsp dried thyme

1 tsp dried Italian herbs

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.

    Cook the Mushrooms: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the garlic and cook for another minute. Then, add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.

      Make the Creamy Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, letting the mixture reduce slightly for about 3-4 minutes.

        Add Cheese and Herbs: Stir in the grated Asiago cheese and Italian herbs, mixing until the cheese has melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.

          Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Let them simmer in the sauce for about 2-3 minutes to soak up the flavors.

            Serve: Garnish with freshly chopped parsley before serving. Enjoy your Creamy Asiago Chicken and Mushroom Delight with pasta, rice, or a side of crusty bread to soak up the delicious sauce!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4