Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

A rich, flavorful dish perfect for a weeknight dinner or a special occasion.

Ingredients

For the Chicken:

  • 2 tablespoons oil or butter (olive oil or unsalted butter recommended)
  • 4 boneless, skinless chicken breasts (about 6 ounces each), pounded thin
  • Salt and black pepper to taste

For the Sauce:

  • 8 ounces mushrooms, sliced (button or cremini work well)
  • 1 small onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
  • ¼ cup dry white wine (or chicken broth for a non-alcoholic version)
  • ½ cup chicken broth
  • ½ cup heavy (whipping) cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon Dijon mustard
  • ½ cup Asiago cheese, freshly grated

Instructions

1. Cook the Chicken:

  1. Heat the oil or butter in a large, heavy-bottomed skillet over medium-high heat.
  2. Season the chicken breasts generously with salt and black pepper on both sides.
  3. Add the chicken to the skillet and cook until golden brown, about 4-6 minutes per side.
    • The chicken doesn’t need to be fully cooked at this stage as it will finish cooking in the sauce.
  4. Remove the chicken from the skillet and set aside on a plate.

2. Sauté the Vegetables:

  1. In the same skillet, add the sliced mushrooms and diced onion.
  2. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and the liquid evaporates, about 10 minutes.
  3. Stir in the garlic and thyme, cooking until fragrant, about 30 seconds.

3. Deglaze the Pan:

  1. Add the white wine (or chicken broth) to the skillet.
  2. Scrape up any browned bits from the bottom of the pan as the wine reduces.
  3. Allow the liquid to reduce slightly, about 1-2 minutes.

4. Make the Creamy Sauce:

  1. Add the chicken broth and cream to the skillet. Stir to combine.
  2. Mix in the grainy mustard and Dijon mustard, ensuring the sauce is smooth and well combined.
  3. Season the sauce with salt and black pepper to taste.

5. Combine and Simmer:

  1. Return the chicken breasts to the skillet, nestling them into the sauce.
  2. Bring the sauce to a gentle boil, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens and the chicken is fully cooked (internal temperature of 165°F/74°C).

6. Add the Asiago Cheese:

  1. Stir in the grated Asiago cheese until it melts into the sauce, creating a creamy and luscious consistency.
  2. Remove the skillet from the heat.

7. Serve:

  • Plate the chicken with a generous serving of the creamy mushroom sauce on top.
  • Pair with your favorite sides like mashed potatoes, rice, or crusty bread to soak up the sauce.

Nutrition (per serving)

  • Calories: ~550 kcal
  • Servings: 4

This dish is sure to impress! Let me know if you’d like wine pairings or complementary side dish suggestions.

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