If you’re craving a dish that feels like a warm hug on a plate, then the Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe is going to be your new favorite go-to. This recipe combines tender chicken breasts with earthy mushrooms, all swimming in a luscious, tangy sauce made rich by Asiago cheese and two types of mustard. It’s a harmony of flavors and textures that’s comforting yet elegant enough to impress at any dinner. Plus, it’s surprisingly simple to make, turning everyday ingredients into a memorable meal you’ll want to share again and again.
Ingredients You’ll Need
This recipe shines because of its straightforward and wholesome ingredients. Each one plays a key role: from the juicy chicken to the sharp Asiago cheese, and the duo of mustards that add just the perfect zing. Together, they create a dish that’s bursting with flavor and just the right creaminess to coat every bite.
- 2 tablespoons oil or butter: Essential for searing the chicken and sautéing aromatics, adding richness and depth.
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin: Ensures quick, even cooking and tender meat that soaks up the sauce fabulously.
- Salt and pepper to taste: Simple but crucial seasonings to enhance all the other flavors.
- 8 ounces mushrooms, sliced: Add earthiness and a tender bite, soaking up the creamy sauce beautifully.
- 1 small onion, diced: Brings sweetness and texture to the base of the sauce.
- 2 cloves garlic, chopped: Offers a fragrant kick, warming up the skillet’s flavor profile.
- 1 teaspoon thyme, chopped: Provides a subtle herbal note that complements the mushrooms and chicken.
- 1/4 cup dry white wine or chicken broth: Useful for deglazing the pan and adding a mild acidity to balance creaminess.
- 1/2 cup chicken broth: Adds savory depth and helps create the sauce’s silky texture.
- 1/2 cup heavy/whipping cream: The base for a luxuriously smooth sauce that ties everything together.
- 1 tablespoon grainy mustard: Adds texture and a mellow tang to brighten the sauce.
- 1 tablespoon Dijon mustard: Brings a sharper, more intense mustard flavor for balance.
- 1/2 cup Asiago cheese, grated: Melts into the sauce, lending a nutty, bold flavor that makes this dish unforgettable.
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 or butter in a heavy-bottomed skillet over medium-high heat until shimmering. Season the pounded chicken breasts generously with salt and pepper. Place them in the hot skillet and cook each side until they develop a golden brown crust, about 4-6 minutes per side. This step locks in juices and builds flavor through caramelization. Once browned, transfer the chicken onto a plate and set aside; don’t worry, the flavor journey is just beginning.
Step 2: Cook the Mushrooms and Onions
Into the same skillet, toss in the sliced mushrooms and diced onion. They’ll soak up the fond left behind from the chicken and start releasing their moisture. Cook while stirring occasionally until the mushrooms have given up their liquid and it evaporates, about 10 minutes. This slow-cooking concentrates flavor and creates a tender, meaty base for your sauce.
Step 3: Add Garlic and Herbs
Next, stir in the chopped garlic and thyme, letting their fragrant aromas release in about 30 seconds. This quick step infuses the dish with a fresh herbal and savory complexity that complements both the mushrooms and chicken without overpowering the sauce.
Step 4: Deglaze the Pan
Pour in the dry white wine or chicken broth to deglaze, scrapping up any flavorful browned bits stuck on the bottom of the pan. This is where the magic happens, as those little caramelized pieces dissolve into the liquid and deepen the sauce’s flavor profile, lending a slight tang and umami richness.
Step 5: Build the Creamy Sauce
Add the chicken broth and heavy cream, stirring gently to combine. Then whisk in both grainy and Dijon mustards—the perfect pairing to add layers of tangy sharpness and subtle texture. Season with additional salt and pepper as needed. This is where your sauce begins to thicken and develop a velvety consistency that will coat every morsel.
Step 6: Simmer the Chicken in the Sauce
Return the browned chicken breasts to the skillet, nestling them into the sauce. Bring to a gentle boil, then reduce heat to simmer. Let the chicken poach in the sauce, soaking up all those lush flavors while the sauce thickens, about 5 minutes. This step melds everything beautifully, giving you tender meat with a rich, creamy coating.
Step 7: Finish with Asiago Cheese
Finally, sprinkle the grated Asiago cheese in and stir gently until melted through the sauce. The cheese adds a nutty, savory punch and a silky texture that turns this skillet dish from wonderful to extraordinary. Remove from heat and get ready to wow your taste buds.
How to Serve Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or thyme leaves make a beautiful and aromatic garnish, adding a pop of green and a burst of freshness that lifts the rich sauce. A light sprinkle of extra grated Asiago on top can give a nice final touch if you love a cheesy finish.
Side Dishes
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe pairs wonderfully with simple sides that soak up the sauce. Think fluffy mashed potatoes, buttery egg noodles, or even a crusty baguette to mop up every last bit. Steamed green beans or roasted asparagus provide a crisp, fresh contrast that balances the hearty skillet flavors.
Creative Ways to Present
For a more elegant presentation, consider plating each chicken breast over a bed of creamy polenta or wild rice. Drizzle the sauce generously and sprinkle fresh herbs and Asiago for color and texture. Serving in a cast-iron skillet right at the table adds a rustic charm and keeps the dish warm, making the meal feel even more special.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers from this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe, store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making your next meal just as satisfying. Try to consume within 3 days for the best taste and texture.
Freezing
This dish freezes well, especially if you want to plan meals ahead. Cool it completely, then transfer to a freezer-safe container or heavy-duty bag. It will keep well for up to 2 months. When freezing, keep in mind that the cream sauce might slightly separate upon reheating but whisking briskly usually brings it back to life.
Reheating
To reheat, gently warm the skillet contents on low heat, stirring occasionally. Add a splash of broth or cream if the sauce has thickened too much or split a little bit. Microwaving works too but be sure to heat in short intervals, stirring in between, to maintain that luscious creamy texture.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! While Asiago has a unique nutty and sharp flavor, you can substitute with Parmesan or Pecorino Romano for a similar effect. Just choose hard cheeses that melt well and have an assertive flavor profile to maintain the sauce’s integrity.
Is it necessary to pound the chicken breasts thin?
Pounding chicken breasts thin helps them cook evenly and faster, resulting in tender, juicy pieces that blend perfectly with the sauce. If your chicken is naturally thin or you prefer thicker chunks, just adjust cooking times accordingly.
What if I don’t have white wine for deglazing?
White wine adds acidity and flavor complexity but isn’t mandatory. You can easily substitute it with chicken broth or even water with a squeeze of lemon juice. This keeps the dish accessible without sacrificing too much on taste.
Can this recipe be made dairy-free?
To make a dairy-free version, swap the heavy cream for coconut cream or a plant-based alternative, and use a dairy-free cheese substitute or nutritional yeast for a cheesy flavor. The sauce may vary slightly in texture but will still be delicious.
What are some good vegetarian variations?
Replace the chicken with hearty vegetables like cauliflower steaks or thick slices of zucchini, and use vegetable broth instead of chicken broth. The creamy Asiago and mustard sauce shines beautifully over sautéed mushrooms and veggies alone for a rich vegetarian option.
Final Thoughts
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe is pure comfort and gourmet charm all in one skillet. It’s a dish that invites you to slow down, savor every creamy, tangy bite, and impress friends and family with minimal fuss. Once you try it, you’ll understand why it quickly earns a spot in your favorite weeknight or weekend dinner rotation. So gather your ingredients, fire up that skillet, and get ready to fall in love with a new culinary classic.
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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Mushroom Skillet is a flavorful and creamy dish featuring tender boneless chicken breasts cooked in a rich Asiago cheese and mustard sauce. Sautéed mushrooms, onions, and a touch of thyme add depth to the sauce, which is finished with a blend of grainy and Dijon mustards for a tangy kick. Perfect for a comforting weeknight dinner, this recipe delivers a delightful balance of savory and creamy textures within 50 minutes.
Ingredients
Chicken and Sauce
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
- 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
- 1/2 cup asiago cheese, grated
Vegetables and Herbs
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
Instructions
- Heat the oil: Heat the oil in a heavy-bottomed skillet over medium-high heat to prepare for sautéing the chicken.
- Cook the chicken: Season the pounded chicken breasts generously with salt and pepper. Add them to the hot skillet and cook until golden brown on both sides, about 4-6 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and onion: Add the sliced mushrooms and diced onion to the same skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10 minutes, which intensifies their flavor.
- Add garlic and thyme: Stir in the chopped garlic and thyme, cooking for about 30 seconds until fragrant, ensuring the herbs soften and release aroma.
- Deglaze the pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any brown bits stuck to the bottom. This adds great flavor to the sauce.
- Add liquids and mustard: Stir in the remaining chicken broth and heavy cream, then whisk in both the grainy and Dijon mustard. Season with salt and pepper to taste, combining all the sauce ingredients thoroughly.
- Simmer with chicken: Return the cooked chicken breasts to the skillet. Bring the mixture to a boil, then reduce heat and let it simmer until the sauce thickens, about 5 minutes, allowing the flavors to meld.
- Finish with cheese: Stir in the grated Asiago cheese until melted and incorporated into the sauce. Remove the skillet from heat and serve immediately for best taste and texture.
Notes
- For a richer flavor, butter can be used instead of oil to sauté the chicken and vegetables.
- If you prefer a lower alcohol content, substitute white wine with chicken broth entirely.
- Ensure the chicken breasts are pounded to an even thinness to promote even cooking and tenderness.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Pair this dish with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
