Description
Tender chicken and earthy mushrooms are smothered in a rich, savory sauce made with creamy Asiago cheese and a tangy hint of Dijon mustard. This one-pan meal is elegant yet incredibly simple to prepare.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season the chicken pieces generously with salt, pepper, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the mushrooms and onion. Cook until the mushrooms have released their liquid and browned, and the onion is soft, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- Reduce heat to medium-low. Stir in the heavy cream, Dijon mustard, and grated Asiago cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy.
- Return the cooked chicken and any accumulated juices to the skillet. Stir to coat the chicken in the sauce and simmer for 2-3 minutes until everything is heated through.
- Garnish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
Notes
You can customize the seasonings to taste.