Here’s a rich and flavorful recipe for Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce—perfect for a quick, restaurant-style dinner at home. 🍗🍄
Ingredients
- 2 Chicken breasts
- 2 cups Mushrooms, sliced
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- ½ cup Chicken broth
- ½ cup Heavy cream
- ½ cup Asiago cheese, grated
- 1 tbsp Dijon mustard
- 1 tsp Thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the chicken:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Sauté mushrooms and garlic:
- In the same skillet, add mushrooms and cook until browned, 4–5 minutes.
- Add garlic and thyme, cook 30 seconds until fragrant.
- Make the sauce:
- Pour in chicken broth and scrape up any brown bits from the pan.
- Reduce slightly, then stir in heavy cream, Asiago cheese, and Dijon mustard.
- Simmer gently until sauce thickens, about 3–4 minutes.
- Combine and finish:
- Return chicken to the skillet, spoon sauce over it.
- Cook 1–2 minutes more until heated through.
- Garnish with chopped parsley and serve.
Serving Suggestions
- Over Pasta or Mashed potatoes for a hearty meal.
- With a side of Steamed green beans or a crisp salad.
💡 Chef Tip:
For extra flavor, sear chicken first in butter and olive oil and finish the sauce in the same skillet—this builds depth from the fond (brown bits).
I can also give you a quick 20-minute version of this dish that keeps the creamy Asiago flavor but is faster to make on busy nights. Do you want me to do that?
