Chicken with Mushrooms & Asiago Cream Sauce

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Chicken with Mushrooms and Asiago Cream Sauce

–chicken with mushrooms & asiago cream sauce–

We eat chicken at least 3 times per week, so when I find a new recipe that is this good, I want to shout it from the roof top!

(is anyone out there?  are you listening? it’s getting a bit chilly up here…)

5/6 of our family loves mushrooms, and the 1/6 that doesn’t is a pro at picking them out.  I have been using the baby bella mushrooms a lot lately,  I love the richness of them. Of course it’s rare I meet a mushroom I disapprove of!

Chicken with Mushrooms and Asiago Cream Sauce

The recipe has a pretty presentation, and comes together easily.  I served mine over penne pasta with a side of asparagus. Personally, I think this would be really good over rice, too.

So, without further ado, here it is!

Chicken with Mushrooms and Asiago Cream Sauce

Yield: serves 6

Chicken with Mushrooms & Asiago Cream Sauce

close up of Chicken with Mushrooms and Asiago Cream Sauce

Rich Asiago Cream sauce over chicken and baby Bella mushrooms. Serve over pasta or over rice.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 4 boneless chicken breasts
  • 16 ounce package of Baby Bella mushrooms, rinsed and halved
  • 3 teaspoons garlic puree (or 3 cloves fresh minced garlic)
  • 1/2 teaspoon oregano
  • 2 cups chicken stock
  • 1 Tablespoon Lemon juice
  • 1/2 cup white wine (not sweet)
  • 1/2 cup flour, seasoned with salt and pepper
  • 1/2 stick of butter
  • 1 Tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup Asiago cheese, shredded
  • Additional Salt & Pepper for seasoning, to taste


Pound chicken breasts with a meat mallet until about 1/2" thick. Cut into bite sized pieces.

Dredge chicken pieces in the seasoned flour.

Heat the butter and the olive oil in your skillet, add chicken to the skillet and saute over medium heat, stirring occasionally. When chicken is golden on all sides, remove it from the pan.

In the drippings, saute mushrooms and garlic, until mushrooms begin to brown.

Add wine to pan, and stir for a couple of minutes. Add chicken stock, lemon juice, and oregano to pan.

Add the chicken back in and cook on medium-low for about 15 minutes.

Add the cream, stir, add the cheese, stir, cook on low while cheese melts and sauce thickens.

Salt and pepper to taste. Serve over your choice of pasta or rice.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 540Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 154mgSodium: 536mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 35g

Nutrition isn't always accurate.

Chicken Recipes are abundant here at my place.  Take a moment to browse the collection.

Here is a great weeknight one for 5 ingredient Chicken Parmesan or here find over 20+ Family Favorite Chicken Recipes in one spot.

this recipe adapted from the midnight baker

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