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
Scale
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.
