Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup dry white wine (like Sauvignon Blanc) for deglazing
- Chopped fresh parsley for garnish
If you don’t have Asiago cheese on hand, Parmesan is a lovely substitute, though Asiago’s slightly sharper tang gives this sauce its signature flavor. For a lighter option, you can swap heavy cream for half-and-half, but I recommend sticking with the cream for that luscious texture Mama Lou always insisted on. And if mushrooms aren’t your favorite, baby bella or shiitake work just as well.
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. This simple step brings out the chicken’s natural flavor, just like Mama Lou taught me.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook about 5-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set aside on a warm plate.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms. Stir occasionally, cooking until they’re golden and soft—about 6-8 minutes. Watching the mushrooms caramelize always reminds me of those quiet moments in Mama Lou’s kitchen when the aroma filled the whole house.
- Add the minced garlic and thyme to the mushrooms, cooking for another minute until fragrant. If you’re using white wine, pour it in now to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it simmer until mostly evaporated, about 2-3 minutes.
- Pour in the chicken broth and heavy cream, stirring gently to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Lower the heat and stir in the grated Asiago cheese until melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper as needed. My sister Ouma always says this is where the magic happens—when the cheese melts in, the sauce becomes truly irresistible.
- Return the cooked chicken breasts to the pan, spooning sauce over them. Let everything warm together for 2-3 minutes to marry the flavors.
- Garnish with chopped fresh parsley and serve immediately, savoring each bite like a memory of a family meal shared long ago but still alive in your heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International