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
Scale
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.
