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

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3.9 from 11 reviews

This Chicken and Mushroom Skillet features tender, thinly pounded chicken breasts cooked to a golden brown and simmered in a rich, creamy Asiago cheese and mustard sauce. Enhanced with sautéed mushrooms, onions, garlic, and fresh thyme, this flavorful skillet meal brings together tangy Dijon and grainy mustard with a splash of white wine or chicken broth for a luxurious, comforting dish perfect for dinner.

Ingredients

Protein and Vegetables

  • 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

Liquids and Sauces

  • 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

Cheese

  • 1/2 cup Asiago cheese, grated

Instructions

  1. Heat the oil: Warm 2 tablespoons of oil or butter in a heavy-bottomed skillet over medium-high heat to prepare for cooking the chicken.
  2. Cook chicken: Season the thinly pounded chicken breasts with salt and pepper. Add them to the hot skillet and cook for about 4-6 minutes on each side until golden brown and cooked through. Remove chicken from the pan and set aside.
  3. Sauté mushrooms and onion: Add the sliced mushrooms and diced onion to the same skillet. Cook until the mushrooms release their liquid and it evaporates, about 10 minutes, stirring occasionally to prevent sticking.
  4. Add garlic and thyme: Stir in the chopped garlic and thyme, cooking for about 30 seconds until fragrant.
  5. Deglaze the pan: Pour in 1/4 cup dry white wine or additional chicken broth to deglaze, scraping up any browned bits from the skillet bottom for added flavor.
  6. Add broth, cream, and mustards: Pour in 1/2 cup chicken broth and 1/2 cup heavy cream. Stir in 1 tablespoon each of grainy mustard and Dijon mustard. Season with salt and pepper to taste.
  7. Simmer with chicken: Return the cooked chicken breasts to the skillet. Bring the sauce to a boil, then reduce to a simmer and cook for about 5 minutes until the sauce thickens slightly and the flavors meld.
  8. Finish with Asiago cheese: Stir in the grated Asiago cheese until melted and the sauce is creamy. Remove the skillet from heat and serve immediately.

Notes

  • For a lighter option, substitute heavy cream with half-and-half or a lower-fat cream alternative.
  • If you prefer a non-alcoholic version, use additional chicken broth instead of white wine for deglazing.
  • Make sure to pound the chicken breasts thinly to ensure even cooking and tenderness.
  • This dish pairs well with mashed potatoes, rice, or a crusty bread to soak up the creamy sauce.
  • Fresh thyme can be substituted with dried thyme if fresh is unavailable, using about 1/3 teaspoon dried.

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