Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Add them to the skillet and cook for 6-8 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, melt the butter. Add the mushrooms and cook for 5-6 minutes until they are browned and tender.
Step 3: Stir in the minced garlic and thyme. Sauté for 1 minute until fragrant.
Step 4: Pour in the chicken broth and scrape up any brown bits from the skillet. Simmer for 2-3 minutes to reduce slightly.
Step 5: Stir in the heavy cream and Asiago cheese. Reduce heat to low and stir until the cheese is melted and the sauce is creamy and smooth.
Step 6: Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 3-4 minutes until everything is heated through.
Step 7: Garnish with chopped fresh parsley and serve hot with your favorite side dish like mashed potatoes, rice, or pasta.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. If the sauce thickens too much, add a splash of chicken broth or cream to bring it back to the desired consistency. Avoid freezing to maintain the creamy texture.
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