Creamy Asiago Chicken

This Creamy Asiago Chicken with white wine & mushrooms is the perfect keto-friendly one-pan dish for a fairly fast dinner that’s bursting with flavors to give boring chicken breast meat a real oomph.

INGREDIENTS

3 tablespoons butter
1 lb boneless skinless chicken breasts
2-3 tablespoons oat fiber (optional)
4-8 ounces mushrooms by weight, sliced
2 tablespoons olive oil, divided
2 tablespoons diced onion
2 cloves garlic, chopped
1 teaspoon thyme, chopped (or 1/2 teaspoon dry)
1/4 bunch fresh (or 1 teaspoon dried parsley leaves)
1/4 cup dry white wine or chicken broth (I used a cheap Sauvignon Blanc)
plus + 1/2 cup chicken broth
1/2 cup heavy cream
1 tablespoon Dijon mustard
1/2 cup shredded Asiago cheese
Salt & pepper to taste

DIRECTIONS

Wash and pat dry the chicken. Place breasts between sheets of plastic or in a large zippered plastic bag, and pound each breast to about 1/4″ thick, using a meat mallet.

Slice each pounded breast into about 3″ pieces. Optionally, lightly dredge the chicken pieces in the oat fiber, shaking off any excess.

Melt the butter and half of the olive oil in a large skillet set to medium heat. Add the chicken once the fat is sizzling, and sauté until golden brown, about 4-5 minutes each side. Remove the chicken and set aside. It may be under-cooked yet, and that’s fine. It will cook completely later in the recipe.

While the skillet is still hot, add the remaining olive oil, onions, garlic, mushrooms, and saute until the mushrooms’ liquids evaporate, about 8-10 minutes.

Add the white wine and chicken broth. Using a wooden spoon or silicone spatula, scrape up all the browned bits from the bottom of the pan, then nestle the pieces of chicken among the mushroom & broth mixture and sprinkle the parsley and thyme over the top.

Bring to a boil, reduce heat, cover and simmer for about 5-10 minutes.

When you lift off the cover of the pan, this is the point at which your kitchen will smell amazing.

Remove chicken from pan once again and set aside.

Add the cream and mustard to the skillet and whisk gently, keeping the heat low. Stir constantly to keep from sticking.

Once the cream has incorporated into the hot broth mixture and is heated all the way through, stir in the Asiago cheese gently

Stirring constantly over a low heat until cheese completely melts. Continue cooking until sauce is thickened

Add chicken back and heat through. Serve.

Makes 4 servings, though I split it into two and basically one plate of that was my OMAD for the day.

NOTES:

Since this dish tastes best with chicken that has been cooked perfectly brown and slightly crisped on all sides, if you have a smaller skillet, it’s best to brown the chicken in batches. You don’t want to overcrowd the pan, which will cause the chicken to steam and become rubbery.

If not using wine for this recipe, use the 3/4 cup of broth.

If using the oat fiber for dredging, I found that with just under 1 lb of meat, I had used almost all of 3 tablespoons of it when dredging in a wide, shallow bowl. I made this dish twice, and skipped the oat fiber dredging step when I last made it, didn’t notice much difference.

A word on leftovers: I would strongly recommend not making this dish in advance for leftover meals or for meal prep purposes. It tasted incredible when served fresh, but not very good at all when I had it the next day. For best results, I’d suggest either halving the recipe to fit less servings, or making it all and being sure you are able to serve it all immediately.