Mushroom Asiago Chicken

There are few things more satisfying than a skillet dinner that brings together bold flavors and comforting textures—especially when it involves mushrooms and a rich, cheesy sauce. This Mushroom Asiago Chicken has quickly become a go-to in my kitchen for good reason. Whether I’m planning a relaxed weeknight dinner or having a couple of friends over for a cozy evening, this dish never fails to impress.

What makes it so special? It’s that perfect balance: golden, pan-seared chicken paired with earthy sautéed mushrooms and a velvety Asiago cream sauce that practically begs to be spooned over mashed potatoes, pasta, or even a hunk of crusty bread. And the best part? It’s surprisingly easy to make, even if you don’t consider yourself much of a cook.

I remember the first time I made this dish on a chilly fall evening. I’d been craving something warm and indulgent but didn’t want to spend hours in the kitchen. I had mushrooms in the fridge and a wedge of Asiago cheese that needed using, and this recipe was born out of that little moment of inspiration. It turned out so good, my husband asked if I’d ordered takeout from our favorite bistro. Win!

Let’s dive in and get this creamy, flavorful dinner on your table.

Ingredients You’ll Need

Here’s everything you need to make this delicious Mushroom Asiago Chicken:

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt and pepper, to taste

• ½ tsp garlic powder

• ½ tsp onion powder

For the Sauce:

• 2 tbsp butter

• 8 oz mushrooms, sliced (cremini or button work great)

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated Asiago cheese

• ½ tsp black pepper

• Salt, to taste

• 1 tbsp chopped parsley (optional, for garnish)

STEP 1: Season and Cook the Chicken

The key to juicy, flavorful chicken starts with a good sear. First, pat your chicken breasts dry with a paper towel—this helps them brown better in the pan. Season both sides with salt, pepper, garlic powder, and onion powder. You want those simple seasonings to create a nice base flavor.

Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook them for about 6 to 7 minutes per side. You’re looking for a beautiful golden crust on the outside and fully cooked centers (internal temp should hit 165°F). Once done, transfer the chicken to a plate and set it aside—you’ll bring it back to the party soon.

STEP 2: Sauté the Mushrooms

Without cleaning the skillet (because all those bits stuck to the bottom are flavor gold), drop in your butter and let it melt over medium heat. Then add your sliced mushrooms. Sauté them for 5 to 7 minutes, stirring occasionally until they’re browned and tender.

Cremini mushrooms bring a slightly deeper flavor, but white button mushrooms will work just as well. Make sure not to overcrowd the pan—you want the mushrooms to brown, not steam. You’ll know they’re ready when they’ve released their moisture and started to get that lovely caramelized edge.

STEP 3: Add the Garlic

Once your mushrooms are looking golden and delicious, toss in the minced garlic. Stir it in and cook for just about a minute, until fragrant. Be careful not to let it burn—garlic turns bitter fast if left unattended.

At this point, your kitchen should be smelling absolutely amazing. We’re building a rich base of flavor for the sauce that’s coming next, and this simple step adds a ton of depth.

Now that your chicken is beautifully seared and your mushrooms are golden and fragrant, it’s time for the real star of this recipe—the creamy, cheesy Asiago sauce. This sauce is what takes this dish from simple skillet dinner to something that feels just a little bit fancy. It’s rich, velvety, and packed with flavor from the garlic, mushrooms, and sharp Asiago cheese.

One thing I love about this recipe is how seamlessly it all comes together in the same skillet. You don’t need to dirty a bunch of pans or prep anything overly complicated. With just a few more steps, you’ll have a comforting, restaurant-quality dinner ready to go.

Let’s pick up right where we left off.

STEP 4: Make the Sauce

With your mushrooms and garlic ready in the skillet, it’s time to pour in the heavy cream and chicken broth. Stir everything together, scraping up any flavorful bits from the bottom of the pan. These little browned bits (also known as fond) add so much depth to the sauce.

Bring the mixture to a gentle simmer over medium-low heat. This should take about 1 to 2 minutes. You don’t want a rolling boil—just enough heat to start melding the ingredients together and slightly thicken the sauce.

As the sauce simmers, it starts taking on the earthy flavor of the mushrooms and the sweet warmth from the garlic. This is where the magic happens.

STEP 5: Add the Asiago Cheese

Now for the best part—cheese. Stir in the grated Asiago cheese and continue to stir until it’s fully melted and the sauce is silky smooth. This will take about 1–2 minutes.

Asiago cheese has a sharp, nutty flavor that pairs perfectly with the mushrooms and garlic, and it melts beautifully into the cream sauce. If you’ve never cooked with Asiago before, get ready to fall in love. It adds richness without overpowering the other flavors.

At this point, season the sauce with black pepper and taste it. Depending on the saltiness of your cheese and broth, you might want to add a pinch or two of salt here. Don’t skip the taste test—this is your moment to adjust it just how you like it.

STEP 6: Return the Chicken to the Pan

Now it’s time to bring the chicken back into the skillet. Nestle those golden breasts into the creamy sauce and spoon some of the mixture over the top to coat them.

Let the whole thing simmer together for 2 to 3 minutes. This helps the chicken reheat and soak up all that flavor from the sauce. You’ll notice the sauce thickening just slightly as it sits—it’s exactly what you want.

This step also gives the cheese and cream a final chance to meld with the juices from the chicken, creating a luxuriously rich consistency that clings to every bite.

STEP 7: Garnish and Serve

You can absolutely serve this Mushroom Asiago Chicken just as it is straight from the skillet. But if you want to dress it up a little, sprinkle a bit of chopped fresh parsley over the top before serving. It adds a nice pop of color and a bit of freshness to balance out the richness of the sauce.

As for what to serve it with? You’ve got options. Here are some of my go-to sides that pair perfectly with this creamy chicken dish:

• Buttery mashed potatoes – The sauce is practically begging to be spooned over a fluffy pile.

• Pasta (fettuccine or pappardelle work great) – This turns it into a comforting Italian-inspired dinner.

• Steamed rice or wild rice – Soaks up the sauce without overpowering it.

• Roasted veggies or a light green salad – Helps balance out the richness and add some texture to your plate.

Tips for Success

Before we move into the FAQ section in Part 3, here are a few quick tips that can help you get the best possible results with this recipe:

• Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated Asiago will give you a creamier, more flavorful sauce.

• Don’t overcook the chicken: Overcooked chicken can be dry, even in a cream sauce. Make sure to check that it’s cooked through (165°F internal temp) but not more.

• Let the sauce simmer gently: High heat can cause cream-based sauces to separate. Keep things at a gentle simmer to maintain a smooth texture.

• Customize it: Want to sneak in some greens? Add a handful of fresh spinach or chopped kale to the sauce before returning the chicken. They’ll wilt beautifully into the dish.