Description
This Savory Chicken in a Creamy Asiago Mushroom Sauce is an inviting experience perfect for any occasion.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- 8 oz cremini or baby bella mushrooms sliced
- 4 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- ½ cup dry white wine or substitute with broth
- 1 cup chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated Asiago cheese
- ½ teaspoon onion powder
- Salt and pepper to taste
- Cooked egg noodles, mashed potatoes, rice, or bread for serving (optional)
- Fresh thyme or parsley for garnish (optional)
Instructions
- To begin, take each chicken thigh and pat it dry using paper towels. This step is crucial as it helps the skin crisp up beautifully when seared. Generously sprinkle salt and freshly ground black pepper on both sides of the chicken to enhance its flavor.
- In your skillet, heat the olive oil and butter over medium-high heat. Once the butter melts and begins to bubble, carefully place the seasoned chicken thighs into the pan, skin-side down. Sear the chicken for about 5–6 minutes on each side, allowing it to develop a golden-brown crust. Once done, remove the chicken from the pan and place it aside to rest.
- Using the same skillet, add the sliced cremini mushrooms and let them cook for approximately 6–8 minutes, stirring occasionally, until they become nicely browned. The residual flavor from the chicken will infuse the mushrooms with added depth.
- Next, add the minced garlic and thyme to the mushrooms, stirring them in for about 1–2 minutes until the garlic is fragrant. This step elevates the flavor profile even further and sets the foundation for your sauce.
- Pour the dry white wine into the skillet to deglaze it, scraping the bits stuck to the bottom of the pan with a wooden spoon. Allow the wine to reduce for about 2–3 minutes; this will concentrate the flavors.
- After the wine has reduced, add the chicken broth and onion powder to the pan. Then stir in the heavy cream, bringing the mixture to a gentle simmer. Once simmering, gradually stir in the freshly grated Asiago cheese until it melts smoothly into the sauce. This will create a rich and creamy base that perfectly complements the chicken.
- Carefully return the seared chicken thighs to the skillet, placing them skin-side up. Cover the pan and let it simmer on low heat for 15–20 minutes. This will allow the flavors to meld and ensure that the chicken cooks through to a juicy perfection.
- Once the chicken is fully cooked, uncover the pan and allow the sauce to thicken for an additional 2–3 minutes. This step is essential for achieving the right consistency, making it perfect for coating your chosen side dish.
- Lastly, garnish your beautiful dish with fresh herbs like thyme or parsley before serving. This final touch adds color and a burst of freshness that elevates your plate.
Notes
Ensure that the chicken is cooked to an internal temperature of 165°F for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: Varies based on broth and seasoning used
- Protein: 35 grams