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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce


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  • Author: Chef Lalya

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:

  1. Season the chicken pieces generously with salt, pepper, and dried thyme.
  2. 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.
  3. 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.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
  5. 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.
  6. 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.
  7. Garnish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.

Notes

You can customize the seasonings to taste.