If you’re craving a dish that feels like a warm hug on a plate, look no further than this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe. It combines tender, golden chicken breasts with earthy mushrooms, all enveloped in a luscious, velvety sauce made from Asiago cheese and a perfect touch of mustard for a subtle tang. This is comfort food elevated—rich, satisfying, and straightforward enough to become a weeknight favorite you’ll genuinely love sharing with family and friends.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients, each bringing something essential to the table—whether it’s flavor, texture, or color. The blend of creamy Asiago and two types of mustard really sets the sauce apart, while the mushrooms add depth and earthiness that complement the chicken perfectly.
- 2 tablespoons oil or butter: For that golden sear on the chicken, choose whichever you prefer to add a subtle richness.
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin: Thinner chicken cooks evenly and quickly, ensuring juicy tenderness.
- Salt and pepper to taste: Essential to enhance every flavor in the dish.
- 8 ounces mushrooms, sliced: They bring an earthy depth that pairs beautifully with creamy sauces.
- 1 small onion, diced: Adds a mild sweetness and texture to the base of the sauce.
- 2 cloves garlic, chopped: Garlic infuses the sauce with an irresistible aromatic punch.
- 1 teaspoon thyme, chopped: Fresh thyme brings a woodsy, herby note that elevates the whole dish.
- 1/4 cup dry white wine or chicken broth: Perfect for deglazing the pan and lifting all the caramelized flavors.
- 1/2 cup chicken broth: Adds moisture and a subtle savory background to the sauce.
- 1/2 cup heavy/whipping cream: The secret to that irresistible creamy, luscious texture.
- 1 tablespoon grainy mustard: Adds texture and complex tangy flavor to the sauce.
- 1 tablespoon dijon mustard: Brings smooth, sharp mustard flavor to balance the creaminess.
- 1/2 cup Asiago cheese, grated: Melts into the sauce, providing a robust cheesy depth and slight nuttiness.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Step 1: Sear the Chicken
Start by heating your oil in a heavy-bottomed skillet over medium-high heat—this ensures your chicken gets a beautiful golden crust. Season your pounded-thin chicken breasts generously with salt and pepper, then place them in the pan. Cook about 4 to 6 minutes per side until both sides are perfectly golden. This step locks in the juices and sets the stage for the creamy sauce to come. Once done, remove the chicken and set it aside to rest while you prepare the rest.
Step 2: Sauté Mushrooms and Onions
Into the same skillet, add your sliced mushrooms and diced onion. Cooking them in the flavorful chicken drippings adds depth, and you want to cook until the mushrooms release their water, which then evaporates—about 10 minutes. This concentrates their flavor and gives a beautiful caramelization that will carry into the sauce.
Step 3: Add Garlic and Thyme
Next, stir in the chopped garlic and thyme. They don’t need long—about 30 seconds until fragrant—but these little aromatics make a huge difference, infusing the pan with brightness and herbs that marry perfectly with the mushrooms.
Step 4: Deglaze and Build the Sauce
Pour in the white wine or chicken broth to deglaze the pan, scraping up those luscious brown bits stuck to the bottom—this is flavor gold! Then add the chicken broth and heavy cream, stirring gently to combine. Mix in the grainy and Dijon mustards; their different textures and flavors mingle beautifully to create a tangy but creamy sauce base. Remember to taste at this point and add salt and pepper as needed.
Step 5: Combine Chicken and Sauce
Return the chicken breasts to the skillet, nestling them into the sauce. Increase the heat until it just starts to boil, then reduce to a gentle simmer. Let everything cook together until the sauce thickens and the chicken is warmed through, about 5 minutes. This final simmer lets the flavors marry perfectly.
Step 6: Melt in Asiago Cheese
Finally, stir in the grated Asiago cheese until it melts completely, creating a silky, cheesy finish to the sauce. This step transforms the dish into something truly comforting and indulgent, with a slight nutty edge that makes every bite memorable. Remove from heat and get ready to serve!
How to Serve Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves on top adds a bright, fresh pop of color and flavor that contrasts wonderfully with the creamy sauce. You could also add a few lemon zest shavings for a light zing if you want to shake things up.
Side Dishes
This skillet dish begs for sides that soak up all that delicious sauce. Garlic mashed potatoes, buttery egg noodles, or even creamy polenta make fantastic companions. For something green and crisp, a simple arugula salad with lemon vinaigrette helps balance the richness.
Creative Ways to Present
Serving individual portions right in rustic skillets makes for a charming presentation that keeps everything warm at the table. Alternatively, plate the chicken over a bed of creamy risotto or spaetzle for a European-inspired flair. For a casual twist, serve alongside thick-cut crusty bread for dipping into the luscious sauce.
Make Ahead and Storage
Storing Leftovers
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Allow it to cool before storing to preserve the sauce’s creamy texture and keep the chicken tender.
Freezing
You can freeze leftovers to enjoy later by placing the dish in a freezer-safe container. Freeze for up to 2 months. Keep in mind that the texture of the cream sauce might change slightly after freezing, but it will still be delicious warmed up.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent the sauce from splitting. Adding a splash of chicken broth or cream can help revive the sauce’s velvety consistency. Avoid reheating in the microwave for too long to maintain the best texture.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! While Asiago gives a nice nutty flavor, Parmesan or Gruyère also melt well and add a rich dimension to the sauce if you’d like to experiment.
Is it necessary to pound the chicken breasts thin?
Pounding the chicken thin helps them cook quickly and evenly, ensuring juicy results. If you prefer, you can butterfly thicker breasts, but the cooking time will need to be adjusted accordingly.
Can I make this recipe dairy-free?
To make this dairy-free, swap the heavy cream for coconut cream or a dairy-free cream alternative, and omit the Asiago cheese or use a dairy-free cheese substitute, although the flavor profile will be a bit different.
What can I substitute for the white wine?
If you prefer not to use wine, chicken broth is the perfect substitute. It still helps deglaze the pan and adds depth to the sauce without altering the flavor drastically.
Can this dish be made gluten-free?
Definitely! This recipe is naturally gluten-free as long as you use gluten-free mustard and chicken broth. Just double-check ingredient labels to be safe.
Final Thoughts
There’s something incredibly satisfying about the Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe that makes it a standout in any dinner rotation. It’s rich, comforting, and beautifully balanced with savory mushrooms and tangy mustard. I hope you give it a try soon and see for yourself why it’s become a beloved favorite for so many home cooks. Once you do, it might just become one of yours, too.
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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Mushroom Skillet is a comforting and flavorful dish featuring tender, thinly pounded chicken breasts cooked to golden perfection and smothered in a creamy Asiago cheese and dual-mustard sauce. Sautéed mushrooms, onions, garlic, and thyme add earthy and aromatic depth, while a splash of white wine and chicken broth deglazes the pan to create a rich, luscious sauce. Ready in just 50 minutes, this recipe is perfect for a satisfying weeknight dinner that feels indulgent yet approachable.
Ingredients
Chicken and Seasoning
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
Vegetables and Aromatics
- 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
- Heat the oil: Warm 2 tablespoons of oil or butter in a heavy-bottomed skillet over medium-high heat to prepare for sautéing the chicken.
- Cook the chicken: Season the pounded chicken breasts with salt and pepper. Add them to the hot skillet and cook until golden brown on both sides, about 4-6 minutes per side. Once cooked, remove from the skillet and set aside to rest.
- Sauté mushrooms and onions: In the same skillet, add sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and it evaporates, which should take about 10 minutes. This concentrates their flavor and softens the vegetables.
- Add garlic and thyme: Stir in chopped garlic and thyme. Cook for about 30 seconds until fragrant, enhancing the aroma of the dish.
- Deglaze the pan: Pour in white wine or chicken broth to deglaze the skillet. Scrape the bottom of the pan to lift browned bits for added depth of flavor.
- Build the sauce: Add the chicken broth and heavy cream to the skillet. Stir in both grainy and dijon mustard. Season the sauce with salt and pepper to taste, mixing thoroughly.
- Simmer with chicken: Return the chicken breasts to the skillet, bringing the sauce to a boil. Then lower the heat to let it simmer until the sauce thickens, approximately 5 minutes, allowing the flavors to meld.
- Finish with cheese: Stir in grated Asiago cheese until melted into the sauce. Remove the skillet from heat and serve immediately for the best texture and flavor.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit the Asiago cheese or use a vegan cheese alternative.
- Ensure chicken breasts are evenly pounded to help them cook uniformly and remain tender.
- Use dry white wine for added acidity and complexity; if avoiding alcohol, chicken broth works well as a substitute.
- To boost flavor, garnish with fresh thyme or parsley before serving.
- Adjust mustard quantities if you prefer a milder or stronger mustard flavor.
- Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
