Description
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a cozy one-pan dinner with juicy chicken, sautéed mushrooms, and a rich, tangy mustard cream sauce finished with nutty Asiago cheese.
Ingredients
• 2 tablespoons oil or butter
• 4 boneless, skinless chicken breasts (6 oz each), pounded thin
• Salt and pepper, to taste
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon fresh thyme, chopped
• 1/4 cup dry chicken broth
• 1/2 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1 tablespoon grainy mustard
• 1 tablespoon Dijon mustard
• 1/2 cup grated Asiago cheese
Instructions
1. Heat oil in a heavy skillet over medium-high heat. Season chicken and sear until golden brown on both sides (4–6 minutes per side). Remove and set aside.
2. Add mushrooms and onions to the same skillet. Sauté until liquid evaporates and mushrooms begin to brown (about 8–10 minutes).
3. Add garlic and thyme. Stir until fragrant, about 30 seconds.
4. Deglaze with wine or broth, scraping browned bits from the bottom of the pan.
5. Add remaining broth and cream. Stir in both mustards. Simmer for 2–3 minutes.
6. Return chicken to skillet and simmer until sauce thickens and chicken is fully cooked (about 5 minutes).
7. Turn off heat and stir in Asiago cheese. Let it melt fully. Serve hot.
Notes
– Chicken thighs can be used instead of chicken breasts for a juicier texture.
– Replace Asiago with Parmesan or Romano if needed.
– For extra flavor, stir in a spoonful of white miso after removing from heat.
– Serve with mashed potatoes, pasta, rice, or crusty bread.
– Refrigerates well for up to 4 days — reheat gently with a splash of broth or cream.
- Prep Time: 5
- Cook Time: 25
- Method: Skillet
- Cuisine: American