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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

This Chicken and Mushroom Skillet is a quick and delicious dish featuring tender chicken breasts, earthy mushrooms, and a creamy Asiago and mustard sauce, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts You can use chicken thighs if preferred.
  • 8 oz mushrooms, sliced Button, cremini, or other types can be used.
  • 2 tbsp olive oil
  • 1/2 cup heavy cream
  • 1/2 cup Asiago cheese, shredded Parmesan can be used as a substitute.
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. In a large skillet over medium-high heat, add the olive oil. Once hot, season your chicken breasts with salt and pepper, and then cook for about 5-7 minutes on each side, or until they’re golden brown and no longer pink in the center. Remove the chicken and let it rest on a plate for a moment.
Cooking
  1. In the same skillet, toss in the sliced mushrooms. Sauté for about 4-5 minutes or until they are nice and tender. Make sure to scrape up any tasty bits stuck to the bottom of the pan.
  2. Add garlic and cook just until fragrant (about 30 seconds). Pour in the heavy cream and stir in the Dijon mustard. Bring it to a gentle simmer and stir in the Asiago cheese until melted and creamy.
  3. Return your chicken to the skillet and coat it with the sauce, simmering for another couple of minutes to reheat everything thoroughly.
Serving
  1. Plate up your Chicken and Mushroom Skillet, drizzle with more sauce, and sprinkle with fresh parsley for garnish. Serve hot.

Notes

Don’t skimp on the cheese to ensure a creamy sauce. You can mix up your mushrooms for deeper flavors and store leftovers in an airtight container in the fridge for up to 3 days.