If you’re craving a dish that feels like a warm hug on a plate, you’re in for a treat with this Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe. Tender chicken breasts get beautifully seared and then bathed in a luscious sauce made with Asiago cheese, Dijon mustard, and earthy mushrooms, creating an irresistible blend of creamy, tangy, and savory flavors. This one-pan wonder not only delivers on taste but also makes cleanup a breeze, perfect for cozy weeknight dinners or whenever you want to impress without fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, using a handful of ingredients that each bring their own magic to the table, balancing flavor, texture, and color effortlessly.
- 2 large boneless skinless chicken breasts: The hearty base of the dish, tender and juicy when cooked just right.
- 1 teaspoon salt: Enhances the natural flavors of the chicken and mushrooms.
- 1/2 teaspoon black pepper: Adds a gentle warmth that’ll awaken your palate.
- 2 tablespoons olive oil: Perfect for giving the chicken a beautiful sear without overpowering the other flavors.
- 2 tablespoons unsalted butter (divided): Adds richness and helps create that silky mushroom sauce texture.
- 3 cloves garlic, minced: Brings a fragrant punch that pairs beautifully with mushrooms and mustard.
- 8 ounces mushrooms, sliced (cremini or baby bella recommended): Earthy, meaty mushrooms that soak up all the creamy sauce goodness.
- 1/2 cup chicken broth: Used to deglaze the skillet and build depth in the sauce.
- 3/4 cup heavy cream: Makes the sauce decadently creamy, perfect for coating each bite.
- 1 tablespoon Dijon mustard: Adds just the right amount of tang and complexity.
- 1/2 cup freshly grated Asiago cheese: Melted into the sauce, offering a nutty, savory finish.
- 2 tablespoons chopped fresh parsley (for garnish): Brings a fresh, vibrant touch to the finished dish.
How to Make Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe
Step 1: Season the Chicken
Start by seasoning both sides of the chicken breasts generously with salt and black pepper. This simple step is essential to building the flavor foundation for the whole dish.
Step 2: Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 to 6 minutes on each side until a golden crust forms and the chicken is cooked through. Remove the chicken from the skillet and set it aside. This searing locks in juices and creates those beautiful browned bits we’ll use later for the sauce.
Step 3: Sauté the Mushrooms
In the same skillet, add the remaining butter, then toss in the sliced mushrooms. Sauté for 5 to 7 minutes until they turn a rich brown color and release their delicious earthy aroma. The mushrooms add a lovely meaty texture and soak up all the pan flavors.
Step 4: Add Garlic
Stir in the minced garlic, cooking it for 1 to 2 minutes until fragrant. Garlic’s aromatic warmth pairs perfectly with mushrooms and starts setting the tone for the creamy sauce.
Step 5: Deglaze with Chicken Broth
Pour in the chicken broth and use a wooden spoon to scrape up the lovely browned bits stuck to the pan. Let this simmer for 2 to 3 minutes to reduce slightly and intensify the flavor base of your sauce.
Step 6: Create the Creamy Sauce
Turn the heat down to low and stir in the heavy cream and Dijon mustard. This combination adds body and a gentle tang, marrying the flavors beautifully and forming the heart of your sauce.
Step 7: Melt in Asiago Cheese
Slowly add the freshly grated Asiago cheese, stirring continuously until it melts and thickens the sauce just enough to lovingly coat the chicken and mushrooms. Taste and adjust seasoning if needed — this step brings a lush, nutty depth that’s essential to the Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe.
Step 8: Reintroduce the Chicken
Nestle the chicken breasts back into the skillet. Spoon the sauce and mushrooms on top, then cover and simmer for another 3 to 4 minutes to let all the flavors meld and the chicken soak up some more of the creamy goodness.
Step 9: Garnish and Serve
Finish off with a sprinkle of fresh parsley for a pop of color and freshness. Serve this skillet dish piping hot and enjoy every last creamy, savory bite.
How to Serve Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens up the dish beautifully, adding a touch of color and a subtle herbal note that cuts through the richness of the sauce. For the adventurous, a little lemon zest or extra Asiago on top can elevate the flavors even more.
Side Dishes
This creamy chicken skillet pairs amazingly with simple, starchy sides. Think buttery mashed potatoes, creamy polenta, or even a bed of fluffy rice to soak up every last bit of the sauce. For a lighter option, serve alongside roasted asparagus or a crisp green salad for balance and crunch.
Creative Ways to Present
For a dinner party, consider plating each chicken breast atop a scoop of creamy risotto, then drizzle the mushroom sauce artfully over the top. Garnish with a sprig of thyme or rosemary for an elegant touch. Or serve family-style right from the skillet for a cozy, rustic vibe that invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe, transfer them to an airtight container and refrigerate promptly. They’ll stay fresh for up to 3 days, making for a quick and indulgent lunch or dinner the next day.
Freezing
While the creamy sauce is delicious fresh, freezing can slightly change its texture. If you must freeze leftovers, place them in a freezer-safe container and keep for up to 2 months. Thaw overnight in the refrigerator before reheating gently to avoid curdling.
Reheating
To reheat, warm the skillet over low heat on the stove, stirring occasionally and adding a splash of cream or broth if the sauce feels too thick. This will help restore the silky texture and keep the chicken tender. Avoid microwaving if possible to preserve the flavors and consistency.
FAQs
Can I use other types of cheese instead of Asiago?
Absolutely! While Asiago adds a wonderful nutty flavor, Parmesan or Pecorino Romano can be great alternatives that melt well and complement the mustard and mushrooms beautifully.
Is it possible to make this recipe dairy-free?
Yes, swap the heavy cream for a coconut cream or cashew cream substitute, and choose a dairy-free cheese alternative. Just keep in mind the flavor will differ slightly but still be delicious.
What mushrooms work best for this skillet recipe?
Cremini and baby bella mushrooms are ideal thanks to their rich flavor and firm texture, but button mushrooms or even shiitake can work nicely too depending on what’s available.
Can I double the recipe for more servings?
Definitely! Just use a larger skillet or cook in batches. The method stays the same, and scaling up the ingredients proportionally ensures everyone gets a generous portion of this creamy, comforting dish.
How do I prevent the cream sauce from splitting?
Cooking on low heat and stirring gently helps keep the sauce stable. Adding the cheese slowly and mixing continuously also prevents clumping. Avoid boiling the cream once added, as high heat can cause separation.
Final Thoughts
This Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe is a true winner in the kitchen: comforting, elegant, and surprisingly simple to pull together. Whether you’re cooking for yourself, family, or friends, it promises a satisfying meal that feels special every time. Give it a go and prepare to fall in love with the rich, creamy flavors and delightful textures that make this dish a keeper!
Print
Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 to 2.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Chicken and Mushroom Skillet recipe features tender boneless chicken breasts cooked to golden perfection and smothered in a rich, creamy Asiago and Dijon mustard sauce. With a flavorful sauté of mushrooms and garlic, simmered in chicken broth and heavy cream, this dish offers a comforting yet elegant meal that’s easy to prepare in just under 40 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter (for chicken)
Sauce and Mushrooms
- 1 tablespoon unsalted butter (for sautéing mushrooms)
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or baby bella recommended)
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 cup freshly grated Asiago cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season Chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance their natural flavors.
- Sear Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, until golden brown and fully cooked through. Remove from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally until the mushrooms are browned and tender.
- Add Garlic: Stir in the minced garlic with the mushrooms and cook for 1–2 minutes until fragrant, ensuring the garlic does not burn.
- Deglaze Pan: Pour in the chicken broth to deglaze the skillet, scraping the bottom of the pan to lift any browned bits for extra flavor. Let the broth simmer for 2–3 minutes to reduce slightly.
- Create Sauce Base: Reduce heat to low and stir in the heavy cream and Dijon mustard until smoothly combined, creating a rich base for the sauce.
- Add Cheese: Gradually add the grated Asiago cheese, stirring continuously until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning if necessary.
- Finish Chicken in Sauce: Return the cooked chicken breasts to the skillet, spooning the creamy mushroom sauce over the top. Let simmer for 3–4 minutes to allow the flavors to meld and the chicken to reheat gently.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for color and fresh flavor, then serve hot directly from the skillet.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Use cremini or baby bella mushrooms for their robust flavor; button mushrooms can be used but the flavor will be milder.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid breaking the sauce.
- For a gluten-free version, ensure that the Dijon mustard and chicken broth are certified gluten-free.
- Adding a squeeze of lemon juice before serving can brighten the flavor profile if desired.
