Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 8 ounces cremini mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup asiago cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt and pepper, then add to the skillet and cook until browned on both sides, about 5-7 minutes. Remove from skillet and set aside.
- Add onion and garlic to the skillet, sautéing until soft.
- Add mushrooms and thyme, cooking until mushrooms are browned.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce heat and stir in heavy cream and asiago cheese until melted and smooth.
- Return chicken to the skillet, cover, and cook for an additional 10 minutes until chicken is cooked through.
Notes
- For added flavor, marinate chicken in herbs overnight.
- Pair with pasta or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 500
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 40 grams
- Cholesterol: 150 milligrams