Mushroom Asiago Chicken

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces fresh mushrooms, sliced (such as cremini or button mushrooms)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded Asiago cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Fresh parsley, chopped (for garnish)

Instructions

1. Start by seasoning the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes, until soft and browned.
4. Add the minced garlic to the mushrooms and cook for an additional minute.
5. Pour in the chicken broth and bring to a simmer. Cook for about 3-4 minutes to reduce slightly.
6. Stir in the heavy cream, dried thyme, and dried basil. Continue to simmer for another 2-3 minutes, allowing the sauce to thicken.
7. Gradually stir in the shredded Asiago cheese until melted and fully incorporated, adjusting seasoning with salt and pepper as needed.
8. Return the chicken breasts to the skillet, spooning the creamy mushroom sauce over the top. Simmer for 2-3 minutes to reheat the chicken.
9. Remove from heat and garnish with freshly chopped parsley before serving.