Short Description

I love making this Creamy Chicken and Mushroom Skillet with Asiago and Mustard when I want a rich, savory dinner that feels both cozy and refined. The tender chicken simmers in a velvety sauce packed with earthy mushrooms, sharp Asiago, and a gentle kick of mustard. I find it perfect for a comforting weeknight meal that still feels a little elevated.

Why You’ll Love This Recipe

I appreciate how this recipe builds deep flavor in just one skillet. I enjoy the combination of creamy sauce, nutty Asiago, and the subtle tang from mustard. The mushrooms add heartiness and texture, making the dish feel satisfying without being overly heavy. I also like that it pairs beautifully with pasta, rice, or crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts or thighs
salt
black pepper
1 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Asiago cheese
1 tablespoon Dijon mustard
1 teaspoon whole grain mustard
1 tablespoon chopped fresh parsley

Directions

1. I season the chicken with salt, black pepper, and dried thyme.

2. I heat olive oil in a large skillet over medium-high heat and sear the chicken on both sides until golden brown. I remove it from the skillet and set it aside.

3. In the same skillet, I add butter and sauté the sliced mushrooms until they release their moisture and become golden.

4. I stir in the minced garlic and cook until fragrant.

5. I pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

6. I reduce the heat and stir in the heavy cream, grated Asiago, Dijon mustard, and whole grain mustard.

7. I let the sauce simmer gently until it begins to thicken.

8. I return the chicken to the skillet, spooning the sauce over the top.

9. I simmer for 8–10 minutes, until the chicken is fully cooked and the sauce is creamy.

10. I garnish with fresh parsley before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes add spinach to the sauce for extra color and nutrition. When I want a lighter version, I substitute half-and-half for heavy cream. I also enjoy adding a splash of white wine before the broth for added depth. For a stronger cheese flavor, I increase the Asiago slightly or mix in a bit of Parmesan.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the chicken gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. I can also reheat it in the microwave in short intervals, stirring occasionally.

FAQs

Can I use a different cheese instead of Asiago?

I can substitute Parmesan or Gruyère, though the flavor will vary slightly.

Can I make this dish ahead of time?

I often prepare it earlier in the day and gently reheat it before serving. The flavors deepen as it rests.

What type of mushrooms work best?

I typically use cremini or white button mushrooms, but I can mix in shiitake or portobello for more depth.

How do I know when the chicken is done?

I check that the internal temperature reaches 165°F (74°C) and that the juices run clear.

What can I serve with this skillet meal?

I like serving it over pasta, mashed potatoes, rice, or alongside crusty bread to soak up the creamy sauce.

Conclusion

I find this Creamy Chicken and Mushroom Skillet with Asiago and Mustard to be a perfect balance of comfort and flavor. The rich, cheesy sauce combined with tender chicken and savory mushrooms creates a dish that feels both hearty and elegant. It’s a recipe I enjoy making whenever I want something warm, satisfying, and full of depth.