Asiago Mushroom Chicken with Ragu Cream Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
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Cuisine
American
Asiago Mushroom Chicken with Ragu Cream Sauce
Description
This recipe begins by seasoning chicken thighs and browning them thoroughly in vegetable oil with smashed garlic cloves, rosemary, and a bay leaf to infuse aromatic flavor. After searing, the chicken is baked at 385°F until cooked through and juicy. Meanwhile, sliced baby bella mushrooms are cooked until their moisture evaporates, then combined with jarred Ragu spaghetti sauce and finished with heavy cream and shredded Asiago cheese.
The resulting dish combines the crispy, flavorful chicken skin with a smooth, creamy tomato-mushroom sauce brightened by the sharp hint of Asiago cheese. The sauce has a balanced savory and creamy profile that complements the tender meat and mushrooms well.
This meal suits a comforting dinner complemented by sides such as pasta or crusty bread to help soak up the rich cream sauce. Garnishing with additional Asiago and basil adds freshness and accentuates the flavors.
No additional notes were provided beyond the method, but following the herb and spice additions during searing enhances the aroma and taste of the chicken.
Ingredients
- 3 cloves garlic peeled and smashed
- 1 rosemary fresh, bunch
- 1 bay leaf
- 2 Tbs vegetable oil
- salt
- black pepper
- 4 chicken thighs bone in, skin on
- 2 Tbs vegetable oil
- 1 baby bella mushrooms sliced, package
- 1 spaghetti sauce brand: Ragu, jarred
- ¼ Cup heavy cream
- ½ Cup Asiago cheese shredded
- Asiago cheese for garnish, more as needed
- basil for garnish
Instructions
- Preheat oven to 385. Peel and smash the garlic cloves. Tie the Rosemary together with kitchen string. Heat 2 tbs of vegetable oil in an oven proof pan. Salt and pepper the chicken on both sides while waiting for the oil to heat. When the oil is hot and the surface of the oil is rippled, place the smashed garlic cloves in the oil and cook for 1 minute. Then place the chicken skin side down in the hot oil and allow to brown for several minutes. Turn the chicken and allow to brown on the other side as well (about 3 mins per side). Add the Rosemary bunch and the bay leaf to the pan and place the pan in the preheated oven and allow the chicken to cook for about 30 minutes until cooked through and juices run clear.
- In a separate medium sized saucepan over medium heat on the stove top, heat 2 tbs of vegetable oil. When the oil is hot, place the baby bella’s in the oil and cook over medium heat till done and until the mushrooms release their water - about 3 minutes. Add the Ragu sauce all at once. Stir and heat on medium heat until heated through. Add the cream and the Asiago cheese. Continue to heat until the cheese is melted well.
- When the chicken is done, remove from the oven and carefully remove the rosemary bunch as well as the bay leaf. Pour the sauce over the chicken and let stand for 3 minutes. Grate Asiago cheese over the top and sprinkle with fresh basil.
- Serve over Hot Pasta.
Notes
- Use fresh rosemary and bay leaf to impart herbal aroma during chicken browning and baking.
- Ensure the mushrooms are cooked until their liquid evaporates to concentrate their flavor before adding sauce.
- Baking the chicken in the pan after searing allows it to finish cooking while absorbing the herb-infused oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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