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
