Description
Tender chicken breasts smothered in a rich, creamy sauce made with earthy mushrooms and nutty Asiago cheese.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add mushrooms and cook until softened and browned, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Reduce heat to low, pour in heavy cream, and stir in Asiago cheese and thyme. Simmer until cheese is melted and sauce thickens slightly, about 3-4 minutes.
- Return chicken to the skillet, spooning sauce over the top. Heat for 2 minutes, garnish with parsley, and serve immediately.
Notes
You can customize the seasonings to taste.