Some dinners just hit every comfort-food note at once, and this creamy mushroom Asiago chicken is one of those unforgettable plates. From the first sizzle in the pan to the final spoonful of garlic-infused sauce, the aroma alone promises something special. Tender chicken, earthy mushrooms, and a luxuriously creamy Asiago sauce come together in a way that feels restaurant-worthy but is completely doable at home. It’s the kind of meal that makes an ordinary evening feel like a treat.

Creamy Mushroom Asiago Chicken Recipe with Garlic Sauce

What makes this dish shine is its flexibility. Fresh thyme adds a beautiful herbal note, but dried thyme works just as well when that’s what you have on hand. Asiago brings a nutty, slightly sharp flavor that melts perfectly into the sauce, creating the signature richness found in many Asiago Chicken Recipes. No Asiago? Finely grated Romano or Parmesan steps in nicely without sacrificing that creamy finish. That adaptability is why Chicken Asiago Recipes remain a favorite for home cooks.

This recipe delivers everything you want from a comforting skillet dinner. Juicy chicken is smothered in mushrooms and cheese, making it a standout Chicken Asiago dish that feels both hearty and elegant. Fans of a true Creamy Chicken Asiago Mushroom Recipe will love how the garlic sauce clings to every bite. It’s a classic Asiago Cheese Chicken Recipe that proves simple ingredients can create bold flavor.

Whether you’re craving Chicken With Mushrooms And Asiago Cheese or looking for a reliable Asiago Mushroom Chicken idea to add to your rotation, this Mushroom Asiago Chicken Recipe checks all the boxes. Cozy, creamy, and deeply satisfying, it’s one you’ll come back to again and again.

Creamy Mushroom Asiago Chicken Recipe with Garlic Sauce

Ingredients

1 lb boneless, skinless chicken breasts (about 2 large)
2 cups mushrooms, halved
1 garlic clove, finely minced
3 sprigs fresh thyme
1½ cups dry white wine
2 tablespoons butter
2 tablespoons olive oil, divided
½ cup heavy cream
⅓ cup shredded Asiago cheese
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste

Seasoned Flour

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper

Instructions

Place chicken breasts between two sheets of plastic wrap or wax paper and pound to an even thickness of about ¼ inch. Cut into 2–3 serving-size pieces per breast.
In a shallow bowl, mix flour, salt, and black pepper to create the seasoned flour.
Heat butter with 1 tablespoon olive oil in a deep skillet over medium heat. Dredge chicken in the seasoned flour and cook until golden on both sides, about 5 minutes per side. Remove chicken and set aside.
Add remaining olive oil to the skillet. Cook mushrooms and garlic until mushrooms soften and begin to brown.
Pour in the white wine, scraping the browned bits from the pan. Lightly bruise the thyme sprigs and add them to the skillet.
Return chicken to the pan and bring to a gentle boil. Reduce heat, cover, and simmer for 15–20 minutes.
Remove chicken again. Stir in the cream and warm through. Add Asiago cheese and cook over low heat, stirring constantly, until melted and smooth. Continue cooking until sauce reduces by about half.
Add chicken back to the skillet and heat through. Garnish with fresh thyme and serve over pasta if desired.