Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a flavorful dish featuring tender chicken breasts and earthy mushrooms in a luscious, tangy sauce. Perfect for a weeknight dinner or a special occasion, this one-pan wonder is as easy to prepare as it is delicious to eat.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of Asiago cheese and mustard creates a decadent, flavorful sauce.
- One-Pan Meal: Minimal cleanup with everything cooked in a single skillet.
- Versatile: Pairs beautifully with pasta, rice, or mashed potatoes.
- Restaurant-Quality: A dish that impresses guests but is simple enough for a cozy dinner at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 tablespoons oil or butter
- 4 (6-ounce) boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/2 cup Asiago cheese, grated
Directions
- Prepare the Chicken: Heat oil or butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 4-6 minutes on each side, or until golden brown. Remove from the skillet and set aside.
- Cook the Mushrooms and Onion: Add the mushrooms and onion to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10 minutes.
- Add Aromatics: Stir in the garlic and thyme, cooking for about 30 seconds until fragrant.
- Deglaze the Pan: Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the skillet.
- Create the Sauce: Add the chicken broth and heavy cream to the skillet. Stir in the grainy mustard, Dijon mustard, and Asiago cheese. Bring the mixture to a boil, then reduce heat and simmer until the sauce thickens, about 5 minutes.
- Finish the Dish: Return the chicken breasts to the skillet, spooning sauce over the top. Cook for another 2-3 minutes to ensure the chicken is warmed through.
- Serve: Remove from heat and serve immediately. This dish pairs well with pasta, rice, or crusty bread to soak up the delicious sauce.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Option: Swap chicken for seared tofu or portobello mushrooms for a vegetarian version.
- Cheese Substitution: Use Parmesan or Gruyère if Asiago isn’t available.
- Herbs: Add fresh parsley or rosemary for extra flavor.
- Low-Carb Option: Serve with cauliflower rice or steamed vegetables instead of pasta or rice.
- Wine-Free: Substitute additional chicken broth if you prefer not to use wine.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to refresh the sauce.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.
2. Is there a substitute for Asiago cheese?
Parmesan or Pecorino Romano are excellent alternatives with similar flavor profiles.
3. Can I make this dish ahead of time?
You can prepare the sauce in advance and store it separately. Reheat and combine with freshly cooked chicken before serving.
4. Can I use half-and-half instead of heavy cream?
Yes, but the sauce may be slightly less rich and creamy.
5. Is this dish gluten-free?
Yes, as long as the mustard and other ingredients are gluten-free.
6. What can I serve this dish with?
Pair it with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.
7. Can I freeze the leftovers?
Freezing is not recommended as the cream-based sauce may separate when thawed.
8. Can I add vegetables to this dish?
Yes, spinach or green beans make great additions. Stir them into the sauce toward the end of cooking.
9. What wine pairs well with this dish?
A dry white wine like Sauvignon Blanc or Chardonnay complements the flavors perfectly.
10. How do I prevent the chicken from drying out?
Cook the chicken just until it reaches an internal temperature of 165°F and avoid overcooking.
Conclusion
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a comforting and flavorful meal that’s sure to impress. With tender chicken, savory mushrooms, and a rich, tangy sauce, this dish is perfect for both casual dinners and special occasions. Serve it tonight and enjoy a restaurant-quality meal at home!
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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: European Fusion
Description
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a restaurant-quality dish that’s perfect for a cozy dinner at home. Tender chicken breasts are cooked with earthy mushrooms and onions, then simmered in a rich sauce made with asiago cheese, cream, and mustard for an unbeatable combination of flavors. Serve it with pasta, rice, or crusty bread to soak up every bit of the delicious sauce.
Ingredients
- 2 tablespoons oil or butter
- 4 (6-ounce) boneless skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1/2 cup asiago cheese, grated
Instructions
- Cook Chicken: Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4–6 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté Vegetables: Add mushrooms and onions to the same skillet. Cook for about 10 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates.
- Add Aromatics: Stir in garlic and thyme, cooking for about 30 seconds until fragrant.
- Deglaze Pan: Pour in wine or chicken broth, scraping up any browned bits from the skillet.
- Create the Sauce: Stir in chicken broth, heavy cream, grainy mustard, and dijon mustard. Season with salt and pepper to taste. Return the chicken to the skillet. Bring to a boil, reduce heat, and simmer until the sauce thickens, about 5 minutes.
- Finish with Cheese: Stir in the grated asiago cheese until melted and the sauce is creamy. Remove from heat and serve immediately.
Notes
- Asiago cheese adds a nutty flavor, but you can substitute Parmesan or Gruyère for a different twist.
- Serve with roasted vegetables, mashed potatoes, or over pasta for a complete meal.
- For added richness, finish with a drizzle of truffle oil.
Nutrition
- Serving Size: 1
- Calories: 550 kcal
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