June 12, 2024

Best Asiago Mushroom Chicken Breast: 30 Minute Meal

Name: Best Asiago Mushroom Chicken Breast: 30 Minute Meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Chicken Breasts ((cut into 6 cutlets)); 1/2 cup Flour; 2 Tsp Cajun seasoning; 2 Tbsp Butter; 2 Tbsp Olive oil; 5 Cloves Garlic ((minced)); 1 lb. Mushrooms ((sliced)); 1 Tsp Thyme ((dried)); 1 Cup White Wine ((dry)); 1 Cup Heavy cream; 1 Cup Asiago cheese ((shredded)); 1/2 tsp Salt; 1/4 tsp Black Pepper

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Welcome to a new flavor adventure with our Asiago Mushroom Chicken Breast: 30 Minute Meal. This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce, creating a rich and comforting meal that’s perfect for any occasion. Whether you’re cooking for a busy weeknight or hosting a special dinner, this recipe offers a delightful balance of savory mushrooms and bold Asiago cheese, bringing a gourmet taste right to your kitchen. Quick to prepare and incredibly satisfying, it’s sure to become a favorite in your recipe collection. Let’s dive in and make this deliciously creamy chicken dish together!

Asiago Mushroom Chicken will be a family favorite:

Rich and Creamy Sauce: The sauce made with Asiago cheese, mushrooms, and heavy cream is full of rich, comforting flavors that make each bite tasty and satisfying.
Easy to Customize: You can easily change up the cheese, mushrooms, and seasonings in this recipe, so it’s simple to adjust to what your family likes or needs.
Simple Preparation: Even though it tastes fancy, this recipe is easy to make with basic steps and ingredients, making it great for busy families to enjoy a delicious meal without a lot of hassle.

INGREDIENTS YOU’LL NEED:

Chicken Ingredients:

3 Chicken Breasts (cut into 6 cutlets): Chicken breasts are a lean, white meat that is tender and mild in flavor.
1/2 cup Flour: All-purpose flour is used to coat the chicken cutlets before they are sautéed.
2 Tsp Cajun Seasoning: Cajun seasoning, a spicy and aromatic blend typically made from paprika, cayenne pepper, garlic powder, onion powder, and oregano, brings a robust and bold flavor to the chicken.
2 Tbsp Butter: Butter, particularly unsalted, adds a rich, creamy flavor and a silky texture to the dish.
2 Tbsp Olive Oil: Extra virgin olive oil, known for its high smoke point and subtle fruitiness, is used alongside butter to sauté the chicken.

Sauce Ingredients:

5 Cloves Garlic (minced): Fresh garlic cloves, minced to release their full flavor, provide a strong, aromatic base for the sauce.
1 lb. Mushrooms (sliced): Mushrooms add a meaty texture and a rich, umami flavor.
1 Tsp Thyme (dried): Dried thyme, with its warm, slightly minty aroma and peppery taste, adds a subtle herbal note to the sauce.
1 Cup White Wine (dry): Dry white wine, such as Sauvignon Blanc or Chardonnay, is used to deglaze the pan, lifting the browned bits from the bottom and incorporating them into the sauce.
1 Cup Heavy Cream: Heavy cream, known for its high-fat content and luxurious texture, forms the base of the sauce.
1 Cup Asiago Cheese (shredded): Asiago cheese, shredded for easy melting, brings a nutty and tangy flavor to the sauce.
1/2 tsp Salt: Kosher or sea salt, used here at ½ teaspoon, is crucial for enhancing and balancing the flavors of the sauce.
1/4 tsp Black Pepper: Freshly ground black pepper, at ¼ teaspoon, provides a mild heat and a hint of sharpness.

HOW TO PREPARE ASIAGO CHICKEN?

Time needed: 30 minutes

Prepare the Chicken Breast:

Slice the Chicken Breasts: Slice each of the 3 chicken breasts horizontally to create 6 thinner cutlets.

Season the Flour: In a shallow dish, combine ½ cup flour with 2 tsp Cajun seasoning. Mix well to ensure distribution of the seasoning.

Dredge the Chicken:

Coat the Chicken: Dredge each chicken cutlet in the seasoned flour mixture, shaking off any excess.

Brown the Chicken Cutlets:

Heat the Pan: Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet over medium-high heat until the butter is melted and bubbling.

Cook the Chicken: Add the floured chicken cutlets to the hot skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.

Prepare the Sauce:

Sauté the Garlic and Mushrooms: In the same skillet, add the minced 5 cloves of garlic and the sliced 1 lb. mushrooms. Sauté over medium heat for about 5-7 minutes, or until the mushrooms are browned and have released their moisture. Stir frequently to prevent burning the garlic.
Finish the Sauce:

Deglaze with Wine: Pour in 1 cup of dry white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let it simmer for about 3-4 minutes, or until the wine is reduced by half.

Add Thyme: Stir in 1 tsp dried thyme and cook for an additional 1 minute to release its flavor.

Incorporate Cream: Reduce the heat to medium-low and add 1 cup of heavy cream to the skillet. Stir well to combine.

Melt Asiago Cheese: Gradually add 1 cup of shredded Asiago cheese, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.

Season the Sauce: Season the sauce with ½ tsp salt and ¼ tsp black pepper. Taste and adjust seasoning if necessary.
Return Chicken to Skillet:

Place the cooked chicken cutlets back into the skillet, spooning some of the sauce over the top. Let the chicken simmer in the sauce for about 2-3 minutes to heat through and absorb the flavors.
Serve:

Transfer the chicken cutlets to serving plates, spooning additional sauce and mushrooms over the top.

FAQ – FREQUENTLY ASKED QUESTIONS:

How do you ensure the chicken cutlets stay moist and juicy?

To keep the chicken cutlets moist, ensure they are not overcooked by slicing them into even pieces for uniform cooking. Sauté them over medium-high heat until golden brown but not fully cooked through initially; they will finish cooking in the sauce, which keeps them juicy. Additionally, covering the chicken with foil after browning helps retain moisture.

What type of mushrooms work best for this recipe?

Cremini (baby bella) mushrooms or white button mushrooms are commonly used due to their mild flavor and availability. For a richer, earthier taste, you can also use portobello or shiitake mushrooms.

How do I thicken the sauce if it’s too runny?

If the sauce is too runny, let it simmer uncovered for a few more minutes to reduce and thicken. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the sauce and cook until it thickens.

Is this recipe gluten-free?

The recipe can be made gluten-free by using a gluten-free flour blend instead of all-purpose flour for dredging the chicken. Ensure that any substitutions you make for other ingredients are also gluten-free.

ASIAGO CHICKEN BREAST RECIPE SUBSTITUTIONS AND VARIATIONS:

Cheese Substitutions: If you can’t find Asiago cheese, try Parmesan instead. It’s sharp and nutty, like Asiago, so it’s a good substitute. For a tangier flavor, you could use Romano cheese. Mozzarella is another option; it’s milder and creamier, giving the dish a different taste. And if you’re feeling adventurous, try Gruyère cheese. It’s rich and nutty and melts nicely into the sauce, making it even tastier.
Mushroom Substitutions: If you want to use different mushrooms, there are a few options to try. Cremini mushrooms have a richer flavor than regular white button mushrooms. Portobello mushrooms are bigger and meatier, giving your meal a heartier texture and earthy taste. Shiitake mushrooms have a strong umami flavor that can make your dish taste even better. And if you prefer a milder flavor, classic button mushrooms work well and go nicely with the sauce.
Dairy Substitutions: If you want to make the sauce lighter, you can use half-and-half instead of heavy cream. Greek yogurt is another option; it’s tangy and creamy, giving the sauce a different taste. If you don’t want any dairy, you can try coconut cream.
Wine Substitutions: If you don’t have white wine, you can use chicken broth instead. It adds a savory flavor to the dish without the alcohol. For a vegetarian option, you can swap the white wine with vegetable broth.
Seasoning Variations: If you want to add some extra flavor to your dish, you can try different herbs. Italian seasoning is a mix of herbs that makes the dish taste richer and smell nice too. Herbs de Provence are another option; they add a flowery smell and make the flavor more interesting. If you prefer fresh herbs, you can use thyme, rosemary, or parsley.

WHAT DO YOU SERVE WITH CREAMY MUSHROOM CHICKEN?

You have different ways to serve Asiago Mushroom Chicken, depending on what you like to eat and what’s good for you. One way is over pasta like fettuccine or penne, which makes it a filling meal. Or you can have it with steamed rice or rice pilaf, which soaks up the creamy sauce and tastes great. If you want something comforting, creamy mashed potatoes are a good choice. For a healthier option, you can try zucchini noodles or cauliflower rice, which are low in carbs. Each way of serving gives you a different experience and works for different diets.

HOW DO YOU STORE LEFTOVER MUSHROOM CHICKEN BREAST?

To store leftover Asiago Mushroom Chicken Breast, ensure it’s cooled to room temperature before refrigerating. Place the chicken in an airtight container or wrap it tightly in aluminum foil or plastic wrap to prevent it from drying out and absorbing other odors in the fridge. It’s best to consume the leftovers within 3-4 days to maintain optimal freshness and flavor. When reheating, gently warm the chicken in the microwave or oven until heated through, being careful not to overcook it to retain its juiciness. Alternatively, you can incorporate the leftover chicken into salads, sandwiches, or pasta dishes for a delicious meal the next day.

CAN LEFTOVER CHICKEN BREAST BE FROZEN FOR LATER CONSUMPTION?

Yes, leftover Asiago Mushroom Chicken can be frozen for later consumption. To freeze it, wrap the chicken tightly in plastic wrap or aluminum foil, or place it in an airtight container. Ensure it’s cooled completely before freezing because ice crystals could form. Properly stored, Asiago Mushroom Chicken Breast can be frozen for up to 2-3 months. When ready to eat, thaw the chicken overnight in the refrigerator. Reheat it thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.

LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!

Easy Mongolian Chicken Recipe: 30 Minute Meal: Packed with tender chicken, savory soy sauce, and a hint of sweetness, this dish is ideal for busy weeknights or whenever you need a fast, yet delicious, dinner.

Bacon Chicken Mushroom Pasta in Creamy Parmesan Sauce: This dish combines tender chunks of chicken breast and crispy bacon, enveloped in a velvety sauce made with rich heavy cream, savory Parmesan cheese, and aromatic garlic.

Honey Garlic Sticky Chicken Recipe: This dish strikes the perfect balance between sweet and savory, with succulent chicken pieces coated in a luscious glaze that will leave you craving for more. The tender, juicy chicken is marinated in a harmonious blend of honey, garlic, and select spices, then baked to perfection,

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5 from 1 vote