Oh, friend, do you ever have those days when you just need a meal that feels like a warm hug, but you’re short on time? I know I do! There’s something so comforting about a home-cooked dinner that comes together effortlessly, tastes like you spent hours on it, and still leaves you with a little extra time to relax. This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is exactly that – incredibly easy, unbelievably quick, and destined to become a staple in your home. It’s the kind of dish that whispers sweet nothings of flavor to your taste buds and leaves you feeling utterly satisfied.
Why You’ll Love Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
- Fast: On the table in under 30 minutes! Perfect for busy weeknights.
- Easy: Simple steps, everyday ingredients, impressive results. No fancy techniques needed!
- Giftable: While you won’t be gifting a whole skillet, you could share leftovers (if there are any!).
- Crowd-pleasing: The creamy, savory sauce with tender chicken and earthy mushrooms is a guaranteed hit with almost everyone.
Ingredients
- 2 tablespoons oil or butter: Your choice! Olive oil for a lighter touch, butter for extra richness.
- 4 (6 ounce) boneless, skinless chicken breasts, pounded thin: Pounding them thin helps them cook quickly and evenly, soaking up all that delicious sauce.
- Salt and pepper, to taste: The unsung heroes of every dish – don’t be shy, season generously!
- 8 ounces mushrooms, sliced: I love cremini (baby bella) for their earthy flavor, but white button mushrooms work beautifully too.
- 1 small onion, diced: Adds a sweet, aromatic base to our sauce.
- 2 cloves garlic, chopped: Because can you ever have too much garlic? (The answer is no.)
- 1 teaspoon thyme, chopped: Fresh thyme is fantastic here, but a half-teaspoon of dried will do the trick.
- 1/4 cup dry white wine or chicken broth: Wine adds a lovely depth of flavor, but chicken broth is a perfect non-alcoholic substitute.
- 1/2 cup chicken broth: Builds on our savory liquid base.
- 1/2 cup heavy or whipping cream: This is where the magic happens, making our sauce wonderfully rich and smooth.
- 1 tablespoon grainy mustard: Adds a delightful texture and a subtle kick.
- 1 tablespoon Dijon mustard: For that classic, tangy mustard flavor that pairs so well with cream.
- 1/2 cup grated Asiago cheese: Nutty, slightly sharp, and melts like a dream.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
- First things first, grab your favorite heavy-bottomed skillet – a cast iron or a good stainless steel one works wonders here. Heat your oil or butter over medium-high heat until it shimmers.
- While your pan is heating up, give your chicken breasts a good sprinkle of salt and pepper on both sides. Once the pan is ready, carefully add the seasoned chicken. Cook them until they’re beautifully golden brown on both sides, which should take about 4-6 minutes per side. We’re looking for a lovely sear! Once done, carefully remove your chicken from the pan and set it aside. Don’t worry, it’ll be back for its grand finale! If you’re looking for more delicious ways to prepare chicken, you might love our grilled chicken club sandwich recipe.
- Now, into the same pan (don’t clean it, those browned bits are flavor!), toss in your sliced mushrooms and diced onion. Cook them down, stirring occasionally, until the mushrooms have released all their liquid and it has completely evaporated. This usually takes about 10 minutes and concentrates their amazing earthy flavor.
- Stir in the chopped garlic and fresh (or dried) thyme. Let them cook for just about 30 seconds until they smell wonderfully fragrant. We don’t want to burn the garlic, just wake it up!
- Now for the magic! Pour in your dry white wine or the first quarter cup of chicken broth. This is where you get to scrape up all those delicious browned bits stuck to the bottom of the pan – that’s called deglazing, and it’s pure flavor gold! This technique is a secret weapon in many of my favorite one-pan wonders, like our easy one-pan garlic butter beef rice.
- Add the remaining chicken broth and the heavy cream to the pan. Give it a good stir, then whisk in both the grainy and Dijon mustards. Season the sauce with a little more salt and pepper to taste.
- Return the beautifully cooked chicken breasts to the pan, nestling them into that incredible sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer and let it do its thing for about 5 minutes. The sauce will thicken beautifully, coating every piece of chicken and mushroom.
- Finally, stir in the grated Asiago cheese until it’s completely melted and creates a velvety smooth sauce. Remove the skillet from the heat immediately. Serve this dreamy dish warm, perhaps over some pasta or with a crisp green salad. For another fantastic creamy pasta dish, check out our creamy chicken linguine recipe.
Substitutions & Additions
- Chicken: Boneless, skinless chicken thighs would also be delicious! Just adjust cooking time slightly.
- Cheese: No Asiago? No problem! Grated Parmesan or even a sharp white cheddar would be wonderful.
- Veggies: Feel free to add a handful of fresh spinach at the very end (it will wilt quickly), or some sliced bell peppers with the onions for extra color and nutrition.
- Herbs: Rosemary or sage would be lovely alongside or instead of thyme.
- Spice: A pinch of red pepper flakes added with the garlic can give it a little warmth.
- Mushrooms: Try a mix of wild mushrooms for a deeper, more complex flavor.
Tips for Success
- Pound Your Chicken Evenly: This is key for quick, even cooking and ensures tender, juicy results. Place chicken breasts between two pieces of plastic wrap and use a meat mallet or a heavy rolling pin.
- Don’t Overcrowd the Pan: When browning the chicken and sautéing the mushrooms, give them space. If your skillet is too full, they’ll steam instead of sear, and you won’t get that lovely golden-brown crust. Cook in batches if necessary.
- Scrape Those Bits! The step of deglazing with wine or broth is vital. Those browned bits on the bottom of the pan (called fond) are packed with flavor that will enrich your sauce.
- Adjust Sauce Thickness: If your sauce isn’t thickening enough, you can simmer it a little longer. If it gets too thick, a splash of extra chicken broth or cream will loosen it up.
- Fresh Herbs Make a Difference: While dried herbs work, fresh thyme truly elevates this dish.
How to Store Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
This dish is best enjoyed fresh, but leftovers are still delicious! Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. I don’t recommend freezing this dish, as cream-based sauces can sometimes separate or become grainy after thawing.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs would be a fantastic substitute. They tend to be a bit more forgiving and flavorful. Just ensure they are cooked through.
Q: What are some good side dishes to serve with this skillet?
A: This dish pairs wonderfully with almost any starchy side! Think mashed potatoes, egg noodles, rice, or even a crusty baguette to sop up all that amazing sauce. A simple green salad or some steamed asparagus would also be perfect to round out the meal.
Q: Can I make this recipe gluten-free?
A: Yes! This recipe is naturally gluten-free as long as you ensure your chicken broth is certified gluten-free. No flour is used for thickening, so you’re all set!
Q: What if I don’t have grainy mustard?
A: While grainy mustard adds a lovely texture and mild flavor, you can use a bit more Dijon if that’s all you have on hand. The flavor profile will be slightly different, but still delicious.
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Creamy Asiago & Mustard Chicken Skillet
Juicy chicken and earthy mushrooms enveloped in a rich, creamy Asiago and mustard sauce, this incredibly easy and quick skillet meal is perfect for busy weeknights, offering comfort and impressive flavor in under 30 minutes.
Equipment
- Heavy-bottomed skillet
- Meat mallet or heavy rolling pin (optional, for pounding chicken)
Ingredients
- 2 tbsp oil or butter olive oil for a lighter touch, butter for extra richness
- 24 oz boneless, skinless chicken breasts (4 breasts) pounded thin
- salt and pepper to taste
- 8 oz mushrooms sliced (cremini or white button)
- 1 small onion diced
- 2 cloves garlic chopped
- 1 tsp fresh thyme chopped (or 1/2 tsp dried)
- 0.25 cup dry white wine or chicken broth wine adds depth, broth is a non-alcoholic substitute
- 0.5 cup chicken broth
- 0.5 cup heavy or whipping cream
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
- 0.5 cup grated Asiago cheese
Instructions
- Step 1: Heat oil or butter in a heavy-bottomed skillet over medium-high heat until it shimmers. Season chicken breasts with salt and pepper.
- Step 2: Add chicken to the hot skillet. Cook for 4-6 minutes per side until beautifully golden brown and seared. Remove chicken from the pan and set aside.
- Step 3: In the same pan (do not clean), add sliced mushrooms and diced onion. Cook, stirring occasionally, for about 10 minutes, until mushrooms have released their liquid and it has evaporated, concentrating their flavor.
- Step 4: Stir in chopped garlic and fresh (or dried) thyme. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 5: Pour in the dry white wine or the first quarter cup of chicken broth. Scrape up any browned bits stuck to the bottom of the pan to deglaze and add flavor to the sauce.
- Step 6: Add the remaining chicken broth and heavy cream to the pan. Stir well, then whisk in both grainy and Dijon mustards. Season the sauce with a little more salt and pepper to taste.
- Step 7: Return the cooked chicken breasts to the pan, nestling them into the sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken beautifully.
- Step 8: Finally, stir in the grated Asiago cheese until it is completely melted and creates a velvety smooth sauce. Remove the skillet from the heat immediately. Serve warm, perhaps over pasta or with a crisp green salad.
Notes
This dish is best enjoyed fresh, but leftovers are still delicious! Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much. Freezing this dish is not recommended, as cream-based sauces can sometimes separate or become grainy after thawing.
