Creamy Asiago Mushroom Chicken With Crispy Shallot Thyme Crumble

Looking for a restaurant-quality meal you can easily make at home? This Creamy Asiago Mushroom Chicken with Crispy Shallot Thyme Crumble is a showstopper! Tender, pan-seared chicken breasts are smothered in a rich and savory Asiago mushroom cream sauce, then topped with a delightful, crunchy crumble. It’s the perfect balance of textures and flavors – comforting, elegant, and surprisingly simple to prepare. This recipe is guaranteed to impress your family and friends, and quickly become a new weeknight favorite. Get ready to experience a symphony of taste!

What You’ll Need

• Boneless, Skinless Chicken Breasts (2, ≈300g / 10oz): We’re using chicken breasts for their lean protein and versatility. Patting them dry before searing is crucial for achieving a beautiful golden-brown crust. Aim for breasts of similar size for even cooking.
• Olive Oil (2 tbsp, 30ml): Extra virgin olive oil provides a fruity flavor and healthy fats. We’ll use it for searing the chicken and creating the base for our sauce. One tablespoon is for the initial sear, and another for the thyme-infused drizzle.
• Salt and Freshly Ground Black Pepper: Essential seasonings! Don’t be shy with the pepper – it complements the mushrooms and Asiago beautifully. Seasoning at multiple stages builds layers of flavor.
• Cremini Mushrooms (200g / 7oz), sliced: Also known as baby bellas, cremini mushrooms have a mild, earthy flavor that’s perfect for creamy sauces. Slicing them ensures they cook evenly and release their delicious juices.
• Shallots (2, finely sliced, ≈50g / 1.75oz): Shallots offer a delicate onion-like flavor that’s more subtle and refined than yellow onions. Finely slicing them allows them to melt into the sauce and add a lovely sweetness.
• Garlic (2 cloves, minced): Freshly minced garlic is a must! It adds a pungent aroma and flavor that elevates the entire dish.
• Low-Sodium Vegetable Broth (120ml / ½ cup): Using low-sodium broth allows you to control the saltiness of the sauce. It provides a flavorful liquid base for deglazing the pan and building the creamy texture.
• Heavy Cream (240ml / 1 cup): The key to a truly decadent sauce! Heavy cream provides richness and a velvety smooth consistency.
• Grated Asiago Cheese (100g / 3½oz): Asiago cheese has a nutty, slightly sharp flavor that pairs wonderfully with mushrooms and chicken. Freshly grated cheese melts more smoothly and has a better flavor than pre-grated.
• All-Purpose Flour (1 tbsp / 15g / 0.5oz): Used to create a roux, which thickens the sauce and gives it body.
• Unsalted Butter (1 tbsp / 15g / 0.5oz), divided: Butter adds richness and flavor. We’ll use half a tablespoon for sautéing the shallots and mushrooms, and the other half for the crispy shallot-thyme crumble.
• Panko Breadcrumbs (2 tbsp / 30g / 1oz): Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a crispier crumble.
• Fresh Thyme Leaves (1 tbsp / 6g / 0.2oz), chopped, plus extra for garnish: Fresh thyme adds a fragrant, earthy flavor that complements the mushrooms and Asiago beautifully.
• Optional: Fresh Parsley Leaves: For a pop of color and freshness as a garnish.

Substitutions & Variations

Don’t have Asiago cheese? Parmesan cheese makes a great substitute, though it will have a slightly different flavor profile. You can also use a blend of Parmesan and Pecorino Romano. If you don’t have heavy cream, you can use half-and-half, but the sauce won’t be as rich. For a gluten-free version, use a gluten-free all-purpose flour blend. Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Let’s Bring It All Together: Step-by-Step Instructions

1. Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a good sear. Season generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s the foundation of flavor!
2. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal!) over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts. Sear for 4-5 minutes per side, until golden brown and the internal temperature reaches 74°C (165°F). A good sear creates a beautiful crust and locks in the juices. Transfer the chicken to a plate and set aside.
3. Sauté the Shallots: In the same skillet, melt ½ tablespoon of butter. Add half of the finely sliced shallots and sauté for about 2 minutes, until they become translucent and softened. This builds a flavorful base for the mushroom sauce.
4. Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet with the shallots. Cook, stirring occasionally, for approximately 5 minutes. The mushrooms will release their moisture and then begin to turn golden brown. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches to ensure proper browning.
5. Create the Roux: Stir in the minced garlic and cook for just 30 seconds, until fragrant. Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for 1 minute. This creates a light roux, which will thicken the sauce.
6. Deglaze and Simmer: Carefully deglaze the pan with the low-sodium vegetable broth, scraping up any browned bits from the bottom of the skillet. These browned bits (fond) are packed with flavor! Pour in the heavy cream and bring the mixture to a gentle simmer, stirring constantly.
7. Incorporate the Asiago: Reduce the heat to low and fold in the grated Asiago cheese until it is completely melted and the sauce is smooth and creamy. Season with salt, pepper, and half of the chopped fresh thyme. Taste and adjust seasonings as needed.
8. Combine and Simmer: Return the seared chicken breasts to the skillet, nestling them into the creamy Asiago mushroom sauce. Spoon the sauce over the chicken pieces and simmer gently for 5 minutes, allowing the flavors to meld together beautifully.
9. Prepare the Crispy Shallot-Thyme Crumble: While the sauce simmers, preheat your oven to 180°C (350°F). In a small bowl, combine the remaining sliced shallots, panko breadcrumbs, the remaining ½ tablespoon of melted butter, and the remaining chopped thyme. Toss well to ensure the breadcrumbs are evenly coated.
10. Bake the Crumble: Spread the shallot-thyme crumble mixture in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, or until the crumble is crisp and golden brown. Remove from the oven and let it cool slightly.
11. Infuse the Oil: In a small saucepan, gently warm 1 tablespoon of olive oil with a pinch of fresh thyme over low heat for about 2 minutes. This infuses the oil with a subtle thyme flavor, adding another layer of complexity to the dish. Remove from heat and set aside.
12. Plate and Garnish: Slice each chicken breast on a bias (at an angle) and arrange the slices on warmed plates. Spoon a generous amount of the creamy Asiago mushroom sauce over the chicken. Scatter the crispy shallot-thyme crumble over the top, drizzle with the thyme-infused olive oil, and garnish with a few fresh thyme leaves and optional parsley.

Why Asiago and Mushrooms are a Match Made in Heaven

The combination of Asiago cheese and mushrooms is a classic for a reason. Asiago, with its nutty and slightly sweet flavor, complements the earthy, umami-richness of the mushrooms perfectly. The cream sauce binds these flavors together, creating a luxurious and comforting dish. The shallots add a delicate oniony sweetness, while the thyme provides a fresh, herbaceous note. This recipe isn’t just about throwing ingredients together; it’s about building layers of flavor that harmonize beautifully.

The Secret to a Truly Crispy Crumble

The crispy shallot-thyme crumble isn’t just a garnish; it’s a textural element that elevates the entire dish. The key to achieving maximum crispiness is to spread the crumble mixture in a single layer on the baking sheet. This ensures that all the breadcrumbs are exposed to the heat and can become evenly golden and crunchy. Don’t skip the parchment paper – it prevents sticking and makes cleanup a breeze!

Choosing the Right Mushrooms

While cremini mushrooms are the star of this recipe, you can experiment with other varieties. Shiitake mushrooms would add a more intense, woodsy flavor, while oyster mushrooms would provide a delicate, slightly seafood-like note. If you’re using a mix of mushrooms, be sure to adjust the cooking time accordingly, as different varieties cook at different rates.

Tips for Perfectly Seared Chicken

Achieving a beautiful sear on the chicken is essential for both flavor and presentation. Make sure the chicken breasts are patted completely dry before seasoning. This helps them brown properly. Don’t overcrowd the skillet, as this will lower the temperature and result in steamed, rather than seared, chicken. Use a high-heat oil like olive oil and allow the skillet to get hot before adding the chicken.

Frequently Asked Questions

Can I use a different type of cheese?

Yes, you can! Parmesan cheese is a good substitute for Asiago, although it will have a slightly sharper flavor. Pecorino Romano would also work well.

Can I make this dish ahead of time?

The sauce can be made ahead of time and reheated gently. However, it’s best to prepare the crispy shallot-thyme crumble just before serving to ensure maximum crispiness.

Is it possible to make this gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend and ensure your panko breadcrumbs are gluten-free certified.

Final Thoughts

This Creamy Asiago Mushroom Chicken with Crispy Shallot Thyme Crumble is a truly special dish – perfect for a weeknight indulgence or a weekend celebration. The combination of flavors and textures is simply irresistible. Don’t forget to save this recipe to your Pinterest board so you can easily find it when you’re ready to create this culinary masterpiece!

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