Creamy Asiago Chicken Skillet (Print Version)

# Ingredients:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - ½ teaspoon kosher salt
05 - ½ teaspoon black pepper

→ Sauce

06 - 2 tablespoons butter
07 - 1 teaspoon olive oil
08 - 1 tablespoon minced garlic
09 - 8 oz sliced mushrooms
10 - 1 bunch green onions, chopped, reserving the green ends for serving
11 - 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
12 - 1 cup heavy cream, or half and half
13 - ¾ cup shredded asiago cheese, or parmesan cheese

# Instructions:

01 - Slice chicken breasts in half lengthwise to create thin chicken breast pieces (1 chicken breast will become 2 thin chicken breasts). Place chicken on a cutting board and pound the chicken breast on both sides with a meat tenderizer. Season both sides of the chicken with garlic powder, onion powder, salt and pepper. To keep things clean, cover the chicken breasts with a piece of plastic wrap before pounding it with a tenderizer.
02 - Heat the butter and oil in a large skillet over medium heat. Carefully place the chicken into the hot skillet, cooking on each side for about 3 minutes until cooked through. (If the chicken is thicker, add another minute or 2.) Remove cooked chicken and place on a plate, cover with foil to keep warm.
03 - Add the minced garlic, mushrooms, green onions and thyme to the skillet. Sauté for 2 minutes. Stir in the heavy cream and let simmer for 5 minutes, stirring often so the cream doesn't stick to the pan.
04 - Add in the asiago cheese, stirring until the cheese is melted and the sauce thickens up. Season with salt and pepper, to taste.
05 - Add the cooked chicken back to the skillet, spoon the sauce and mushrooms over the top of the chicken. Serve immediately garnished with fresh thyme, green onions and shredded asiago cheese, if desired.

# Notes:

01 - Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days.
02 - This recipe isn't freezer-friendly because the cream sauce would split once thawed.
03 - To reheat, stir in 2 teaspoons cream or milk and microwave in 20-second increments until warmed through.
04 - You can also reheat in a pan (covered) over medium-low heat for 8 to 10 minutes.

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