Make this easy chicken recipe for date night, family dinner, or yourself when you need something to distract you from the snow. This Lightened Up Mushroom Asiago Chicken is a crowd pleaser and can be made all in the same pan!
I know some a-hole out there is going to say “this looks like my cat’s throw-up,” and I can’t necessarily disagree … but this recipe is too good not to post.
Do you ever get nervous cooking for other people? I’m always the most self critical when I’m feeding people something I made. Maybe because typically I’m only cooking for myself. Or maybe because people expect me to be good at it since I blog about it? Regardless, my home cooking standards are at their highest when I’m feeding others.
Point being … I made this for a person … and they liked it!!!! Or they just told me they liked it to be nice. But either way, I liked it! So that means it was a great success. Are you following?
The first time around I used the Mushroom Asiago Chicken recipe from The Midnight Baker. It was so good that I decided to make it again, but see if I could lighten it up.
With a little help from my friend plain Greek yogurt, I DID IT. Although it didn’t quite taste as good as the real buttery, heavy creamy version (I mean, let’s be honest, it’s all give and take), it still tastes amazing! The Asiago cheese adds great flavor to the chicken and yogurt adds creaminess without any heavy whipping cream.
If you really want to treat yourself, head over to The Midnight Baker and follow her recipe. But if you want a lighter (yet still amazing) recipe, try this Lightened Up Mushroom Asiago Chicken.
Save RecipeIngredients
- 2 large boneless skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 clove garlic, minced
- 3 springs fresh thyme
- 1 1/2 cups dry white wine
- 1 tablespoon butter
- 3 tablespoons olive oil, divided
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded asiago cheese
- 1 tablespoon cornstarch + 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Using a meat mallet (or if you're me, the edge of a frying pan), pound out chicken to about 1/4 inch thickness. Cut into small pieces, or cut each breast into thirds for serving. Sprinkle with salt and pepper.
- Over medium heat, heat butter and 1 tablespoon oil. Saute chicken in oil until brown on both sides - about 5 minutes per side. Remove and set aside.
- Add remaining oil to the pan. Saute mushrooms and garlic until mushrooms begin to brown. Add wine to the skillet and use a whisk or spatula to scrape the sides of the pan (deglaze). Add thyme to the mushroom mixture.
- Add chicken back into the pan, bring to a boil, then reduce to a simmer, cover and let cook for 15-20 minutes.
- Add yogurt and cheese and stir until both are melted. Dissolve cornstarch in water, add it to the pan, and bring back to a boil until it thickens. Season with more salt and pepper to taste. Enjoy!
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