Creamy Chicken Skillet (Print Version)

# Ingredients:

→ Chicken

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

→ Sauce

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

# Instructions:

01 - Use a sharp knife to slice each chicken breast horizontally into thinner pieces. You'll end up with two thinner cuts from each piece. Cover them in plastic wrap before pounding gently with a mallet. Sprinkle both sides generously with salt, pepper, onion powder, and garlic powder.
02 - Melt your butter along with the oil in a big pan over medium heat. Gently set the chicken in the pan and let each side cook for roughly 3 minutes, or until they're no longer pink in the middle. If they’re thicker, tack on a minute or two. Remove them from the pan and cover loosely with foil to keep warm.
03 - Toss thyme, minced garlic, green onions, and mushrooms into the pan. Stir and cook for about 2 minutes, then pour in heavy cream. Keep stirring and simmer on low for 5 minutes to avoid sticking.
04 - Sprinkle in the asiago cheese while stirring nonstop until everything melts into a thicker, creamy texture. Adjust with a pinch of salt and some pepper to fit your taste.
05 - Return your chicken to the skillet, making sure to coat it with the sauce and veggies. Dish it up as soon as you like, topping everything off with asiago shavings, chopped green onions, and fresh thyme if you feel like it.

# Notes:

01 - Store leftovers in a sealed container and pop them in the fridge. They'll stay good for about 4 days.
02 - Don’t try to freeze this one—the cream will separate when defrosted.
03 - When reheating, add a splash of milk or cream (about 2 teaspoons) and microwave it in 20-second bursts.
04 - Want to warm it up on the stove? Cover the pan and let it gently heat on medium-low for 8-10 minutes.

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