Creamy Asiago Mustard Chicken & Mushroom Skillet
Okay, full disclosure: I may have had to make this dish twice in one week because it’s just THAT good. Picture this—juicy chicken breasts seared to golden perfection, nestled in a silky, tangy Asiago and mustard cream sauce, all surrounded by tender, earthy mushrooms. The kind of meal that makes your kitchen smell like a dream and your taste buds do a little happy dance. I love making this when I want something that feels fancy enough for guests but easy enough for any weeknight hustle. Plus, the creamy sauce clings to every bite in the best way possible—trust me, you’re going to want some crusty bread nearby to soak it all up!
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 cup heavy cream
- 1/2 cup freshly grated Asiago cheese
- 2 tbsp Dijon mustard
- 1/4 cup chicken broth
How I Make It
Step 1:
Start by patting your chicken breasts dry with paper towels—this helps get that beautiful, golden crust. Season generously on both sides with salt, pepper, and thyme. Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Cook without moving them for about 5-6 minutes per side, until the chicken is cooked through and has a lovely brown sear. Remove the chicken from the skillet and set it aside.
Step 2:
In the same skillet, toss in the sliced mushrooms. They’ll soak up all those wonderful browned bits left behind by the chicken. Cook for about 5 minutes until the mushrooms have released their moisture and turned golden. Stir in the minced garlic and cook for another minute until fragrant.
Step 3:
Pour in the chicken broth to deglaze the pan—use a wooden spoon to scrape up those tasty browned bits stuck to the bottom. Let this simmer for a minute to reduce slightly.
Step 4:
Lower the heat to medium-low and stir in the heavy cream and Dijon mustard until fully combined. Let this sauce simmer gently for 3-4 minutes until it thickens slightly.
Step 5:
Sprinkle in the freshly grated Asiago cheese and stir until the sauce becomes smooth and creamy. This cheese melts quickly, so keep stirring to avoid clumps.
Step 6:
Return the chicken to the skillet, spooning some sauce and mushrooms over the top. Let everything warm through for 2-3 minutes so the chicken soaks up some sauce. Serve right from the skillet or plate it with extra sauce spooned over the top.
Variations & Tips
- Swap out Asiago for Parmesan or Gruyère if you want a different flavor.
- Add a splash of white wine before the cream for an extra layer of depth.
- Use bone-in chicken thighs for juicier meat; just increase cooking time.
- If you want a thicker sauce, stir in a small slurry of cornstarch and water before adding the cheese.
- Fresh herbs like parsley or chives make a beautiful, fresh garnish.
How I Like to Serve It
This skillet goes great with creamy mashed potatoes or buttery egg noodles to soak up every bit of that luscious sauce. For a lighter side, sautéed green beans or a crisp arugula salad balance the richness perfectly. I also love serving this dish on cozy weekend dinners or whenever I want to impress without stressing.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave to keep the sauce creamy and smooth.
Closing: This recipe is the perfect blend of simple ingredients and rich flavors that never fails to make weeknight dinners feel special.