Description
A cozy skillet dinner featuring tender chicken simmered in a creamy tomato ragu sauce with mushrooms and melted Asiago cheese, rich, comforting, and perfect for any night of the week.
Ingredients
Units
Scale
- 1.5 pounds boneless skinless chicken thighs
- 10 ounces whole fresh mushrooms
- 1 cup freshly grated Asiago cheese
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Season the chicken thighs evenly with salt, black pepper, dried oregano, and dried basil.
- Heat olive oil in a large skillet over medium heat.
- Sear the chicken thighs for about 4 minutes per side until lightly golden, then remove and set aside.
- Add the chopped onion and whole mushrooms to the same skillet and cook until softened.
- Stir in the minced garlic and cook briefly until fragrant.
- Add the crushed tomatoes and heavy cream, stirring to combine.
- Return the chicken to the skillet, reduce heat, and simmer for 20 minutes until the chicken is cooked through.
- Sprinkle in the grated Asiago cheese and stir gently until melted and the sauce thickens.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Simmer gently to keep the sauce smooth and creamy.
- Grate the Asiago fresh for best melting and flavor.
- Serve with pasta, bread, or mashed potatoes to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 165 mg