If you love comforting, flavorful, and crave-worthy meals, then this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe is about to become your new favorite weeknight go-to. It combines tender chicken seared to golden perfection with earthy mushrooms, all enveloped in a luscious, cheesy sauce that’s tangy with a hint of mustard and enriched by Asiago cheese. This dish perfectly balances creamy richness with fresh herbaceous notes, making every bite irresistible and utterly satisfying.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this flavorful dish shine. Each component plays an essential role, bringing layers of taste, texture, and color that make this recipe both easy and memorable.
- Boneless, skinless chicken breasts or thighs (1 lb): Choose thighs for juicier meat or breasts for leaner protein; slicing them helps them cook evenly and soak up the sauce.
- Olive oil (1 tablespoon): Perfect for searing the chicken, adding a light, fruity flavor without overpowering.
- Butter (2 tablespoons): Adds depth and richness when cooking mushrooms and building the sauce base.
- Mushrooms (8 oz, cremini or white button): Earthy and tender, they soak up the sauce and add great texture.
- Garlic (3 cloves, minced): Brightens the dish with a warm, aromatic punch.
- Chicken broth (1 cup): Provides savory moisture and forms the flavorful foundation of the sauce.
- Heavy cream (½ cup): Creates the silky, luscious texture that makes the sauce indulgent and smooth.
- Grated Asiago cheese (â…“ cup): Brings a nutty, tangy flavor that elevates the cream sauce beautifully.
- Dijon mustard (1 tablespoon): Adds a subtle tang and complexity that balances the richness perfectly.
- Fresh thyme (1 teaspoon) or dried (½ teaspoon): Herbaceous notes to brighten and complement the creamy sauce.
- Salt and black pepper to taste: Essential to enhance and balance all the flavors.
- Chopped parsley (optional, for garnish): Adds a fresh, vibrant touch and a pop of color for presentation.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Season your chicken slices generously with salt and pepper. Add them to the hot pan and let them cook undisturbed for about 4 to 5 minutes per side until they turn a gorgeous golden brown and are cooked through. Patience here gets you that beautiful crust. Once done, remove the chicken and set it aside—this step locks in flavor and juiciness.
Step 2: Cook Mushrooms and Garlic
Lower the heat to medium and toss in the butter, letting it melt and sizzle gently. Add your sliced mushrooms and cook them for 5 to 6 minutes, stirring occasionally, until they’re deliciously browned and soft. Then stir in the minced garlic and cook just until you can smell its fragrant aroma, about 30 seconds. These flavors meld beautifully to form the savory base for your sauce.
Step 3: Build the Creamy Asiago and Mustard Sauce
Pour in the chicken broth and bring the skillet’s contents to a simmer, scraping up those gorgeous browned bits stuck to the pan—they add so much flavor. Stir in the heavy cream, grated Asiago cheese, Dijon mustard, and thyme. Let it all simmer gently for 2 to 3 minutes until the sauce thickens slightly and becomes luxuriously creamy. This step transforms simple ingredients into a silky, tangy sauce that clings perfectly to the chicken and mushrooms.
Step 4: Combine and Warm Through
Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon the sauce over the top and simmer everything together for another 2 to 3 minutes to make sure the chicken is warmed through and infused with all the lovely sauce flavors. Give it a taste and adjust the seasoning with salt and pepper if needed—this is where you tailor it perfectly to your palate.
How to Serve Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley is a delightful finish that adds a burst of color and freshness against the creamy backdrop. It also gives a light herbal note that brightens each bite without overpowering the main flavors.
Side Dishes
This skillet dish is wonderfully versatile. Serve it over fluffy rice to soak up all the sauce, creamy mashed potatoes for ultimate comfort, or al dente pasta to create a hearty meal. For a low-carb twist, cauliflower mash or zucchini noodles work wonderfully and keep the dish light yet satisfying.
Creative Ways to Present
For a crowd-pleasing presentation, consider plating the chicken and mushrooms over a bed of buttered polenta or creamy risotto—both will soak up that luscious sauce beautifully. Alternatively, serve in individual skillets for a rustic, charming look that impresses guests and keeps the dish warm longer.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be placed in an airtight container and stored in the refrigerator for up to 3 days. Because the sauce is creamy, it’s best to cool it quickly and keep it sealed tight to preserve freshness and prevent the sauce from separating.
Freezing
You can freeze this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe for up to 2 months. Transfer the cooled dish into a freezer-safe container. Keep in mind that cream-based sauces may slightly change in texture after freezing, but gentle reheating with a splash of broth or cream helps restore its creaminess.
Reheating
Reheat leftovers gently on the stovetop over low heat to avoid curdling the sauce. Stir occasionally and add a little chicken broth or cream to loosen the sauce if it thickens too much. This way, every serving tastes just like freshly made.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! Parmesan or Gruyère are excellent alternatives that will also add a wonderful nutty flavor to the sauce. If you want something milder, mozzarella can work but expect less tang.
Is this recipe suitable for gluten-free diets?
Yes, this dish is naturally gluten-free as long as you use gluten-free chicken broth and mustard. It’s a fantastic option for those avoiding gluten without sacrificing flavor.
Can I make this recipe with chicken thighs instead of breasts?
Yes! Chicken thighs are actually my favorite for this recipe because they’re juicier and stay tender during cooking. Just be sure to slice them evenly for consistent cooking.
How can I make this dish lower in calories?
Try using half-and-half instead of heavy cream or reduce the cheese slightly. Serving it over veggies like zucchini noodles instead of starches can also keep it lighter without losing any flavor.
What sides pair best with this skillet meal?
Besides rice, mashed potatoes, or pasta, roasted vegetables like asparagus, green beans, or a fresh green salad offer excellent freshness and balance to the creamy richness of the dish.
Final Thoughts
There is something truly special and satisfying about this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe. It’s a harmonious blend of comfort and elegance, perfect for cozy dinners or impressing friends without spending hours in the kitchen. I can’t wait for you to give it a try and make it a beloved staple in your recipe collection too!
Print
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European-Inspired
- Diet: Gluten Free
Description
This Chicken and Mushroom Skillet features tender chicken cooked in a creamy Asiago and Dijon mustard sauce, complemented by sautéed mushrooms and garlic. It’s a rich, flavorful European-inspired main course that’s quick to prepare on the stovetop, perfect for a comforting dinner served over rice, pasta, or mashed vegetables.
Ingredients
Protein and Fats
- 1 lb boneless, skinless chicken breasts or thighs, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables and Aromatics
- 8 oz mushrooms, sliced (cremini or white button)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ tsp dried)
Liquids and Dairy
- 1 cup chicken broth
- ½ cup heavy cream
- â…“ cup grated Asiago cheese
Flavorings
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Chopped parsley (optional, for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts or thighs with salt and black pepper. Add the chicken to the skillet and cook for 4–5 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
- Sauté the Mushrooms: Reduce the skillet heat to medium and add butter. After the butter has melted, add the sliced mushrooms. Cook them for 5–6 minutes until they are browned and softened. Then stir in the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the Sauce: Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan to add flavor. Stir in the heavy cream, grated Asiago cheese, Dijon mustard, and fresh or dried thyme. Let the sauce simmer for 2–3 minutes until it thickens slightly.
- Combine and Finish: Return the cooked chicken pieces to the skillet, spooning the creamy sauce over them. Allow everything to simmer together for another 2–3 minutes so the chicken heats through and absorbs the flavors. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve: Garnish with chopped parsley if desired and serve the creamy chicken and mushrooms hot over your choice of rice, pasta, or mashed potatoes for a hearty and satisfying meal.
Notes
- Asiago cheese imparts a nutty flavor; you can substitute Parmesan or Gruyère if preferred.
- For a low-carb option, serve the dish over cauliflower mash or zucchini noodles instead of traditional starches.
- Using chicken thighs will result in a juicier, more tender dish compared to breasts.
- Fresh thyme is preferable but dried thyme works well in a pinch.
