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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe

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Tender chicken breasts and earthy mushrooms cooked in a creamy Asiago cheese and mustard sauce, all made in one skillet for a rich and flavorful meal.

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 fresh thyme, chopped (or 1/2 teaspoon dried thyme)

1/4 cup dry white wine (or substitute with more chicken broth for a non-alcoholic version)

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

Instructions

  1. Heat the oil or butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook chicken until golden brown and cooked through, about 4-6 minutes per side. Remove and set aside.
  2. In the same skillet, sauté mushrooms and onion for about 10 minutes until mushrooms brown and onions caramelize.
  3. Add garlic and thyme, cooking for 30 seconds until fragrant.
  4. Pour in white wine (or extra chicken broth) and scrape up browned bits. Let simmer for 1-2 minutes to reduce.
  5. Add chicken broth and heavy cream. Stir in grainy and Dijon mustard. Season with salt and pepper. Simmer sauce for about 5 minutes until it thickens.
  6. Return chicken to skillet and spoon sauce over. Stir in grated Asiago cheese until melted and silky. Remove from heat.
  7. Serve immediately, pairing with sides like roasted vegetables, rice, or mashed potatoes.

Notes

  • Vegetarian Version: Use portobello mushrooms or tofu instead of chicken.
  • Spicy Kick: Add extra Dijon mustard or red pepper flakes.
  • Herb Variations: Try rosemary or oregano instead of thyme.
  • Storage: Refrigerate leftovers up to 3 days in airtight container.
  • Reheat gently with added broth or cream to restore sauce texture.
  • Gluten-Free: Ensure mustards and broth are gluten-free.
  • Non-Dairy Cream Alternatives: Use coconut or cashew cream.
  • Cooking Tip: Avoid boiling sauce after adding cream to prevent curdling.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-and-mushroom-skillet-in-a-creamy-asiago-and-mustard-sauce-recipe/