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Asiago Chicken + Mushrooms

Active Time: 35 minutes
Total Time: 50 minutes
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Big Kids Plate
Toddler Plate

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Why we love it:

My step-mom brought this recipe to life and has been making it for years. Its classic flour dredged chicken with a creamy cheese sauce, and you will be lining up for seconds. She made this for me when my first child was only a few days old and it’s one of my favorite meals of my life. Make this for someone you love!


  • 1 pound Chicken Tenders (boneless, skinless)
  • 1 teaspoon Kosher Salt (divided)
  • 12 teaspoon Black Pepper
  • 12 cup Flour (all-purpose)
  • 4 Tablespoons Unsalted Butter (divided)
  • 1 pound Button Mushrooms (sliced)
  • 3 cloves Garlic
  • 1 pound Yukon Gold Potatoes (or baby red or yellow potatoes)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 12 cup White Wine (or 1 lemon)
  • 34 cup Chicken Stock
  • Fresh Thyme (2 sprigs)
  • 4 cups Spring Mix Salad Greens
  • 3 Tablespoons Salad Dressing
  • 12 cup Heavy Cream
  • 12 cup Asiago Cheese (grated)

Cooking Instructions

  • 1. CHICKEN

    Lightly season each tender on both sides with salt and pepper. Toss in a large bowl and dredge with flour; lift chicken out and shake off excess.


    Place a large skillet over medium-high heat and melt about 2 Tablespoons unsalted butter. Add chicken to fill the skillet, but don’t overcrowd the pan. Sauté for about 5 minutes until golden brown on the first side, then flip and cook for 1 additional minute. Remove the chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets, add some butter as needed.


    Meanwhile, slice the mushrooms. When all of the chicken is cooked and set aside, add remaining Tablespoon or so of butter to the skillet along with the mushrooms and ½ teaspoon salt. Cook for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and become softened. Mince and add garlic; cook for an additional 2 minutes.


    Wash potato skins well and slice into small cubes. Place in a pot and cover with water. Add 1 teaspoon of salt and boil until tender - about 10 minutes. When done, drain and return to pot. Mash the potatoes with a bit of olive oil and salt to taste. You could add some butter but the sauce is rich you don’t need much. Cover until ready to serve.

  • 5. DEGLAZE

    Pour white wine (or juice of 1 lemon) into the skillet and stir to scrape up anything that is sticking to the bottom of the pan. Once the wine has nearly all evaporated, add ¾ cup chicken stock and thyme sprigs. Bring the mixture to a boil, reduce heat to medium and cook for 10 - 15 minutes at a rapid simmer until the liquid is reduced by half. Don’t rush, if you don’t reduce here the sauce will be runny.

  • 6. SALAD

    Wash and dry lettuces and toss with your favorite dressing.


    Reduce heat to medium-low and stir in heavy cream. In small batches, sprinkle the grated Asiago cheese over the top of the sauce and stir constantly until the cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has slightly thickened, about 2 minutes.

  • 8. SERVING

    Serve chicken over potatoes and with salad on the side.

Check out our new features!


    dust chicken with a teaspoon of cornstarch instead of flour
    omit asiago and use coconut or cashew milk for the cream, the sauce will thicken and have a nice texture but the flavor is a bit different. Add some nutritional yeast for the umami of cheese
    tenders are easily portioned but you can use whole breast and slice them into cutlets. Or look for cutlets at the butcher counter
    gruyere or jarlsberg would be a good sub
    great over pasta, noodles, or rice too

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Slice chicken into smaller pieces, try to serve without thyme on it (green! ah!) and without too much sauce
  • Offer potatoes with a bit of butter, yogurt or sour cream
  • Add steamed or a roasted green veggie if salad isn’t a hit

For Toddlers

  • Slice or dice the chicken. Offer a bit of shredded or diced asiago or another cheese. Or remove cheese and offer yogurt
  • Fill plate with fruit and some potatoes

For Choosy Eaters

  • Offer fully cooked pieces of chicken before simmering in the sauce. While cooking, pop into the oven to finish cooking. Some sauce could go on the side like dip
  • Fill plate with raw veggies, fruit, and a roll

Prep Ahead & Use It Up

  1. Make the mashed potatoes ahead fully, and reheat to serve
  2. You can slice mushrooms, grate asiago ahead
  3. The whole dish leftover tastes great but like any cream sauce, it’s unmatched to the day you make it
  4. Leftovers can be warmed in a pan or the microwave
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