Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Why You’ll Love This Recipe

If you love creamy, savory dishes with a touch of tanginess, this recipe is for you. The creamy Asiago cheese melts into a luscious sauce, complemented by the sharp mustard and umami-packed mushrooms. The chicken remains juicy and tender, creating the ideal balance of flavors. It’s a simple yet elegant dish that can be served with mashed potatoes, rice, or a fresh green salad. Plus, it’s ready in just about 30 minutes, making it a great choice for busy nights when you still want something delicious and homemade.

Ingredients

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 8 oz sliced mushrooms (button, cremini, or a mix)

• 2 cloves garlic, minced

• ½ cup heavy cream

• ½ cup chicken broth

• ½ cup grated Asiago cheese

• 1 tablespoon Dijon mustard

• Salt and pepper, to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

2. In the same skillet, add the sliced mushrooms and cook for 3-4 minutes until softened and slightly browned. Add the minced garlic and cook for another minute until fragrant.

3. Stir in the chicken broth and Dijon mustard. Let the mixture simmer for 2-3 minutes to reduce slightly.

4. Add the heavy cream and grated Asiago cheese, stirring to combine. Let the sauce simmer for another 2-3 minutes until the cheese has melted and the sauce thickens.

5. Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.

6. Garnish with freshly chopped parsley and serve hot.

Servings and Timing

• Servings: 2-4

• Total Time: 30 minutes

Variations

• Add vegetables: You can easily add other vegetables to this dish, such as spinach, kale, or asparagus, for extra color and nutrients.

• Use different cheese: If you don’t have Asiago, Parmesan, Gruyère, or Romano can be used as a substitute.

• Spice it up: For an added kick, try incorporating a pinch of red pepper flakes or a dash of hot sauce into the creamy sauce.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken and mushrooms in a skillet over medium-low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Heat gently until warmed through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs would work perfectly in this recipe. They are slightly more flavorful and juicy, so they can add a great richness to the dish.

2. Can I make this recipe dairy-free?

You can substitute the heavy cream with coconut milk or a non-dairy cream alternative. For the Asiago cheese, try a dairy-free cheese that melts well.

3. What type of mushrooms are best for this recipe?

Button mushrooms, cremini mushrooms, or even a mix of wild mushrooms will all work wonderfully in this dish. Choose the variety you prefer or have on hand.

4. Can I freeze this dish?

It’s best to enjoy this dish fresh, but if you have leftovers, you can freeze them in an airtight container for up to 2 months. Reheat thoroughly before serving.

5. Can I use other types of mustard?

While Dijon mustard is ideal for this recipe due to its tanginess and smooth texture, you can substitute it with yellow mustard or even whole grain mustard for a different flavor profile.

6. How do I know when the chicken is cooked through?

To ensure your chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) at the thickest part of the chicken breast.

7. Can I make this dish in advance?

You can prepare the chicken and sauce in advance and store them separately. When ready to serve, simply reheat and combine.

8. How can I make this dish spicier?

To add spice, stir in a pinch of cayenne pepper, some crushed red pepper flakes, or even a small diced jalapeño to the sauce.

9. Can I use heavy whipping cream instead of heavy cream?

Yes, heavy whipping cream can be used as a substitute for heavy cream. It may slightly alter the texture but will still work well in the recipe.

10. What should I serve this dish with?

This dish pairs well with mashed potatoes, rice, pasta, or a simple green vegetable like steamed broccoli or sautéed spinach.

Conclusion

This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a perfect balance of savory, creamy, and tangy flavors that are sure to impress. With its simple ingredients and easy preparation, it’s a meal that’s as quick as it is delicious. Whether you’re cooking for a busy weeknight or a special dinner, this dish is guaranteed to be a crowd-pleaser!