Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a rich, comforting, and flavor-packed meal that feels restaurant-quality while being easy enough for a weeknight dinner. Tender golden chicken breasts are paired with savory mushrooms, then coated in a velvety sauce made with cream, nutty Asiago cheese, and a touch of mustard for gentle tang and depth.
This one-pan recipe is perfect when you want something elegant without spending hours in the kitchen. The mushrooms add earthy flavor, the cheese melts beautifully into the sauce, and the mustard balances the richness with just the right amount of brightness. Serve it over pasta, mashed potatoes, rice, or with crusty bread to soak up every drop.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield
- 4 servings
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Mushroom Sauce
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard (optional)
- 1/2 teaspoon dried thyme
- 1 tablespoon flour or cornstarch (optional for thicker sauce)
Garnish
- Fresh parsley, chopped
- Extra grated Asiago cheese
Equipment Needed
- Large skillet
- Tongs or spatula
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Season the Chicken
Pat chicken dry and season both sides with salt, pepper, and garlic powder.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken and cook for 5 to 6 minutes per side, depending on thickness, until golden and cooked through. Remove chicken and set aside.
Step 3: Cook the Mushrooms
Reduce heat to medium. Add butter to the same skillet.
Add sliced mushrooms and cook for 5 minutes until browned and softened.
Stir in onion and garlic. Cook for 2 more minutes.
Step 4: Make the Sauce
Pour in chicken broth and scrape up any browned bits from the skillet.
Add heavy cream, Dijon mustard, thyme, and optional flour or cornstarch. Stir until smooth.
Simmer for 3 to 5 minutes until slightly thickened.
Step 5: Add the Cheese
Lower heat and stir in grated Asiago cheese a little at a time until melted into the sauce.
Step 6: Return Chicken to Pan
Place cooked chicken back into the skillet. Spoon sauce over the top and simmer for 3 to 4 minutes so flavors blend.
Step 7: Serve
Garnish with parsley and extra cheese. Serve hot.
Nutrition Facts (Approx. Per Serving)
- Calories: 520
- Protein: 42g
- Carbohydrates: 8g
- Fat: 35g
- Saturated Fat: 18g
- Fiber: 1g
- Sodium: 620mg
Tips for Best Results
- Pound chicken evenly for quicker cooking.
- Brown mushrooms well for deeper flavor.
- Use freshly grated Asiago for smooth melting.
- Keep heat low when adding cheese to prevent separation.
- Add spinach at the end for extra greens.
Variations
Low Carb Version
Serve over cauliflower mash or zucchini noodles.
Spicy Twist
Add red pepper flakes.
Extra Creamy
Mix in a spoonful of cream cheese.
Herb Version
Use rosemary or sage instead of thyme.
Serving Suggestions
Pair with:
- Garlic mashed potatoes
- Buttered noodles
- Rice pilaf
- Roasted vegetables
- Crusty bread
Conclusion
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is the kind of comforting dinner that tastes luxurious but comes together with simple ingredients. Creamy, savory, and deeply satisfying, it’s a one-pan recipe that’s sure to become a regular favorite at your table.
