I make this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce when I want something rich, savory, and comforting without spending hours in the kitchen. Tender chicken and earthy mushrooms simmer together in a velvety sauce made with sharp Asiago cheese and a touch of mustard for depth. It’s elegant enough for guests but simple enough for a weeknight dinner.
Why You’ll Love This Recipe
I love how the bold flavor of Asiago blends with the subtle tang of mustard to create a sauce that feels luxurious but balanced. The mushrooms add a deep, earthy note that complements the tender chicken perfectly.
I also appreciate that everything cooks in one skillet. The sauce develops right in the same pan as the chicken, which builds flavor and keeps cleanup minimal. It’s satisfying, hearty, and wonderfully comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Asiago cheese
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions
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I season the chicken on both sides with salt and black pepper.
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I heat the olive oil in a large skillet over medium heat and cook the chicken for about 5–7 minutes per side until golden and cooked through. I remove it from the skillet and set it aside.
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In the same skillet, I melt the butter and add the sliced mushrooms. I cook them for about 5 minutes until they release their moisture and become golden.
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I stir in the minced garlic and cook for about 30 seconds until fragrant.
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I pour in the chicken broth, scraping up any browned bits from the bottom of the pan. I let it simmer for 2–3 minutes.
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I stir in the heavy cream, grated Asiago cheese, Dijon mustard, and dried thyme. I let the sauce simmer gently until it thickens slightly.
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I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer together for another 5 minutes so the flavors meld.
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I finish with chopped fresh parsley before serving.
Servings and Timing
Servings: 4 servings
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
I sometimes add spinach during the last few minutes of cooking for extra color and nutrition. If I want a lighter version, I substitute half-and-half for heavy cream.
I also enjoy adding a splash of white cooking wine before the broth for extra depth of flavor. For a sharper taste, I increase the mustard slightly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm the chicken gently in a skillet over medium-low heat, adding a splash of broth or cream if the sauce has thickened too much. I can also microwave it in short intervals, stirring occasionally.
I don’t usually freeze this dish because cream-based sauces can change texture after thawing.
FAQs
Can I use a different cheese instead of Asiago?
I can substitute Parmesan or Gruyère, though the flavor will vary slightly.
What type of mushrooms work best?
I like using cremini or white button mushrooms, but I can also mix in shiitake for deeper flavor.
How do I know when the chicken is fully cooked?
I make sure the internal temperature reaches 165°F (74°C) and that the juices run clear.
Can I make this ahead of time?
I can prepare it earlier in the day and gently reheat it before serving.
What should I serve with this dish?
I enjoy serving it over mashed potatoes, rice, or pasta to soak up the creamy sauce.
Conclusion
I find this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce to be rich, flavorful, and deeply comforting. The tender chicken and earthy mushrooms paired with the creamy, tangy sauce create a balanced and satisfying meal. Whenever I want something elegant yet easy, I turn to this recipe.
Print
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Low Calorie
Description
A rich and comforting one-skillet chicken dish featuring tender chicken and earthy mushrooms simmered in a creamy Asiago and Dijon mustard sauce, perfect for an elegant yet easy dinner.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken on both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat and cook the chicken for 5–7 minutes per side until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter and add the sliced mushrooms. Cook for about 5 minutes until golden and tender.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes.
- Stir in the heavy cream, grated Asiago cheese, Dijon mustard, and dried thyme. Simmer gently until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 5 minutes to allow the flavors to meld.
- Garnish with fresh chopped parsley before serving.
Notes
- Use cremini, white button, or shiitake mushrooms for varied flavor depth.
- Substitute half-and-half for a lighter sauce, though it may be slightly thinner.
- Add a splash of white cooking wine before the broth for extra richness.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheat gently and add a splash of broth or cream if the sauce thickens too much.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 155 mg
