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Creamy Asiago and Mustard Chicken with Mushrooms Skillet Recipe

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  • Author: admin
  • 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

Scale

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

  1. Season Chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance their natural flavors.
  2. 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.
  3. 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.
  4. Add Garlic: Stir in the minced garlic with the mushrooms and cook for 1–2 minutes until fragrant, ensuring the garlic does not burn.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://everydaytastykitchen.com/creamy-asiago-and-mustard-chicken-with-mushrooms-skillet-recipe/