Creamy Asiago Chicken Skillet (Print Version)
# Ingredients:
→ Chicken
01 -
1.5 pounds of chicken breasts without bones or skin
02 -
1 teaspoon of onion powder
03 -
1 teaspoon of garlic powder
04 -
Half a teaspoon of coarse salt
05 -
Half a teaspoon of ground black pepper
→ Sauce
06 -
8 oz of mushrooms, sliced up
07 -
1 tablespoon of finely minced garlic
08 -
1 bunch of green onions, chopped (save the green parts for topping)
09 -
1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme instead)
10 -
2 tablespoons of butter
11 -
1 teaspoon of olive oil
12 -
¾ cup of grated parmesan cheese or asiago
13 -
1 cup of heavy cream or substitute with crème liquide entière
# Instructions:
01 -
Cut the chicken breasts in half horizontally so they're thinner (one breast becomes two). Put the chicken on a cutting board and lightly pound each side with a meat mallet. Sprinkle garlic powder, onion powder, salt, and pepper on both sides of the chicken. To keep it tidy, put plastic wrap over the chicken before pounding it.
02 -
In a large frying pan, heat up the olive oil and butter over medium heat. Carefully add some chicken, letting it cook for about 3 minutes on each side until it's done. If your chicken pieces are a bit thicker, let them cook 1-2 minutes longer. Once they’re cooked, transfer them to a plate and cover with aluminum foil to keep warm.
03 -
Toss the garlic, mushrooms, green onions, and thyme in the same skillet. Stir them around for 2 minutes. Pour in the cream, reduce the heat, and simmer for around 5 minutes, stirring here and there to stop the cream from burning.
04 -
Mix in the grated parmesan or asiago cheese and stir until it melts and the sauce thickens. Taste the seasoning and adjust salt and pepper as you like.
05 -
Return the chicken to the pan and spoon the creamy mushroom sauce over the pieces. Serve right away topped with sliced green onions, parmesan, or thyme if you’d like.
# Notes:
01 -
Pop any leftovers into a sealed container and place in the fridge—they'll be good for 4 days.
02 -
Don’t freeze this dish though—the cream sauce won’t hold up when defrosted.
03 -
For reheating, add a little (like 2 teaspoons) of cream or milk and microwave in short bursts of 20 seconds until warm.
04 -
Alternatively, warm it over low heat in a covered pan for about 8-10 minutes.