Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a rich, savory dish I turn to when I want something cozy and deeply flavorful. The combination of juicy chicken, earthy mushrooms, sharp Asiago cheese, and tangy mustard creates a sauce that’s comforting, complex, and incredibly satisfying—all in one skillet.
Why You’ll Love This Recipe
I love this recipe because it brings together bold flavors without being overly complicated. The Asiago gives the sauce a nutty depth, while the Dijon mustard adds brightness and a subtle kick. It’s a one-pan wonder that’s perfect for weeknights but impressive enough for guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Olive oil or butter
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Mushrooms (cremini, button, or mixed), sliced
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Garlic, minced
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Onion or shallot, finely chopped
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Chicken broth
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Heavy cream
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Asiago cheese, grated
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Dijon mustard
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Fresh thyme or parsley (optional)
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Salt and black pepper
Directions
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I season the chicken with salt and pepper, then sear it in a hot skillet with olive oil until golden on both sides and cooked through. I remove it and set it aside.
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In the same skillet, I add a bit more oil if needed and sauté the mushrooms until they’re browned and tender.
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I stir in garlic and onion, cooking until fragrant and softened.
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I deglaze the pan with chicken broth, scraping up any flavorful bits.
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I reduce the heat and stir in the cream, Dijon mustard, and grated Asiago cheese until the sauce is smooth and creamy.
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I return the chicken to the skillet, spoon the sauce over the top, and let it simmer for a few more minutes.
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I finish with fresh thyme or parsley and serve hot.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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I add spinach or kale at the end for extra greens.
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For a lighter version, I use half-and-half instead of cream and reduce the cheese slightly.
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To make it gluten-free, I make sure the broth and mustard are certified GF.
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I add a splash of white wine before the broth for extra depth.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stovetop with a splash of broth or cream to loosen the sauce. The microwave works too, but I reheat slowly to keep the chicken tender.
FAQs
Can I use another cheese besides Asiago?
Yes, I’ve used Parmesan or Gruyère with great results. Asiago adds a sharper, nuttier flavor that pairs beautifully with mustard and mushrooms.
What mushrooms work best?
Cremini and button mushrooms are great, but I love using a mix of wild mushrooms when I want something fancier.
How do I avoid curdling the sauce?
I lower the heat before adding the cream and cheese, and I don’t boil the sauce—just simmer gently until everything comes together.
Can I make this dish ahead?
Yes, I cook everything ahead and gently reheat it when ready to serve. I might need to thin the sauce with a bit of cream or broth.
What should I serve this with?
I love it over mashed potatoes, rice, pasta, or even crusty bread to soak up the sauce. A simple green salad balances the richness.
Conclusion
Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a flavorful, comforting meal that feels fancy without the fuss. I love the balance of creamy, tangy, and savory in every bite. It’s a one-skillet favorite I come back to again and again, whether I’m cooking for guests or just craving something extra delicious on a weeknight.
Print
Creamy Chicken and Mushroom Skillet with Asiago and Mustard
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
Description
Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a comforting, one-pan meal featuring juicy chicken, sautéed mushrooms, and a rich, tangy Asiago-Dijon cream sauce. It’s cozy, flavorful, and easy enough for weeknights yet elegant enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil or butter
- 8 oz mushrooms (cremini, button, or mixed), sliced
- 3 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 3/4 cup Asiago cheese, grated
- 1 tbsp Dijon mustard
- Salt and black pepper to taste
- Fresh thyme or parsley (optional, for garnish)
Instructions
- Season chicken with salt and pepper on both sides.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining oil and sauté mushrooms until browned and tender, about 6–8 minutes.
- Add onion and garlic; cook until softened and fragrant, 2–3 minutes.
- Pour in chicken broth and deglaze the pan, scraping up browned bits.
- Reduce heat to low and stir in heavy cream, Dijon mustard, and grated Asiago. Stir until sauce is smooth and cheese is melted.
- Return chicken to the skillet and spoon sauce over it. Simmer 3–5 minutes more.
- Garnish with fresh thyme or parsley and serve hot.
Notes
- Don’t boil the sauce once the cream and cheese are added—simmer gently to avoid curdling.
- Slice the chicken before returning it to the pan for quicker simmering and serving.
- Add a splash of white wine with the broth for deeper flavor.
- Serve over mashed potatoes, rice, pasta, or crusty bread.
- Use half-and-half instead of heavy cream for a lighter version.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 3g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
