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
