Chicken and Mushrooms in Asiago Cream Sauce A Cozy One Pan Skillet

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Chicken and Mushrooms in Asiago Cream Sauce

There’s something timeless about a skillet dinner that brings together tender chicken, earthy mushrooms, and a luxurious, cheesy cream sauce. This Chicken and Mushrooms in Velvety Asiago Cream Sauce recipe manages to feel both elevated and comforting, ideal for both weeknight meals and special occasions. With minimal prep and one-pan simplicity, it delivers bold flavor and creamy texture without the fuss.

At the heart of this dish is the Asiago cheese, which adds a rich, nutty depth and effortlessly melts into a smooth, indulgent sauce. Unlike more commonly used cheeses like Parmesan, Asiago offers a slightly tangier and creamier finish that coats the chicken and mushrooms beautifully. For a deeper look at this flavorful cheese and how it enhances sauces, see Wikipedia’s article on Asiago cheese, which explores its origins and culinary applications.

This skillet recipe also draws on layers of flavor from garlic, onion, Italian seasoning, and a splash of chicken broth, all simmered into a rich cream base. If you’re looking to build more comforting, cheesy meals like this one, explore Pinterest’s Asiago cheese recipes, where savory bakes and creamy skillets showcase this underrated ingredient in all its glory.

Chicken and Mushrooms in Asiago Cream Sauce A Cozy One Pan Skillet

This Chicken and Mushrooms in Velvety Asiago Cream Sauce is an elegant yet comforting one-pan meal that features golden seared chicken, earthy mushrooms, crispy turkey bacon, and a luxurious Asiago cheese sauce. Simmered to creamy perfection and finished with fresh herbs, this dish is perfect over pasta, rice, or mashed potatoes.
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Ingredients Notes

Ingredients
  

  • For the chicken:
  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 4 slices turkey bacon chopped
  • For the sauce:
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 8 oz 225g cremini or white mushrooms, sliced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ¾ cup freshly grated Asiago cheese
  • ½ tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Season the chicken with salt pepper, and garlic powder. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes per side or until golden brown and fully cooked. Remove and set aside.
  • In the same skillet add chopped turkey bacon and cook until crispy. Remove and set aside.
  • Melt butter in the skillet then sauté the chopped onion for 2–3 minutes until softened.
  • Add garlic and mushrooms and cook for another 4–5 minutes until mushrooms are golden and tender.
  • Pour in the chicken broth and heavy cream stirring to combine. Let it simmer for 3–4 minutes.
  • Add grated Asiago cheese and Italian seasoning and stir until melted and the sauce becomes creamy. Season with salt and pepper to taste.
  • Return chicken and turkey bacon to the pan spooning the sauce over the top. Let everything simmer together for 2–3 minutes to absorb the flavors.

Notes

  • Use freshly grated Asiago for best melt and flavor
  • Chicken breasts or thighs both work well
  • Sauté mushrooms until golden to build umami
  • Simmer cream gently to avoid separation
  • Add a splash of broth when reheating leftovers
  • Serve with pasta, polenta, or roasted veggies
  • Can be prepped ahead and stored for up to 3 days
  • Garnish with parsley and cracked black pepper for presentation

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