Name: Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Prep time: 10 min
Cook time: PT-488376H43M1S
Total time: PT-488376H43M1S
Cuisine: American with Italian influence
Ingredients: 2 tablespoons oil or butter; 4 (6-ounce) boneless, skinless chicken breasts, pounded thin; Salt and black pepper, to taste; 8 ounces mushrooms, sliced (cremini or button); 1 small onion, diced; 2 cloves garlic, chopped; 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried); ¼ cup dry white wine (or extra chicken broth); ½ cup chicken broth; ½ cup heavy or whipping cream; 1 tablespoon grainy mustard; 1 tablespoon Dijon mustard; ½ cup Asiago cheese, freshly grated

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This chicken and mushroom skillet in a creamy Asiago and mustard sauce is one of my favorite comfort dinners that still feels elegant enough for guests. The juicy chicken, earthy mushrooms, and velvety sauce—rich with nutty Asiago cheese and a tangy blend of Dijon and grainy mustard—make every bite a treat. Since everything cooks in one skillet, it’s as easy on cleanup as it is impressive on flavor.

Why You’ll Love This Recipe

I love making this because it delivers restaurant-level flavor with weeknight-level effort. The sauce is complex but comes together in minutes, and I can serve it over pasta, mashed potatoes, or rice depending on my mood. I also appreciate how adaptable it is—whether I swap the wine for extra broth, change the mushrooms, or even use chicken thighs instead, it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil or butter
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Salt and pepper to taste
8 ounces mushrooms, sliced (cremini or button work great)
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
¼ cup dry white wine (or more chicken broth for non-alcoholic)
½ cup chicken broth
½ cup heavy or whipping cream
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
½ cup Asiago cheese, grated

Directions

I heat oil or butter in a large skillet over medium-high heat. I season the chicken breasts with salt and pepper, then sear until golden brown and cooked through—about 4–6 minutes per side. I remove them from the skillet and set aside.
In the same skillet, I add mushrooms and onions, sautéing for about 10 minutes until the mushrooms release their moisture, the liquid evaporates, and they begin to brown. The onions should be softened and slightly caramelized.
I stir in the garlic and thyme, cooking for about 1 minute until fragrant.
I pour in the wine, scraping up any browned bits from the pan, and let it simmer until reduced by half.
I add the chicken broth, cream, grainy mustard, Dijon mustard, and Asiago cheese, stirring until the cheese melts and the sauce thickens.
I return the chicken to the skillet, spoon the sauce over the top, and let everything simmer for 2–3 minutes so the flavors meld.

Servings and timing

This recipe serves 4. The prep takes about 10 minutes, and the cooking time is around 20–25 minutes, so I can have it ready in under 35 minutes.

Variations

I sometimes use chicken thighs for extra juiciness.
For a lighter version, I replace the heavy cream with half-and-half.
I swap Asiago for Parmesan or Gruyère when I want a slightly different flavor profile.
Adding a handful of baby spinach at the end gives extra color and nutrients.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. I avoid boiling so the sauce doesn’t separate.

FAQs

Can I make this ahead of time?

Yes, I prepare the sauce and chicken separately, then combine and reheat gently before serving.

Can I freeze the sauce?

I can freeze it, but cream sauces sometimes separate when thawed. Reheating slowly while whisking usually brings it back together.

What’s a good substitute for Asiago cheese?

Parmesan, Pecorino Romano, or even Gruyère are excellent substitutes.

Can I make it without wine?

Yes, I replace the wine with extra chicken broth for a non-alcoholic version.

What can I serve with this dish?

I love it with mashed potatoes, buttered noodles, rice, or even a crusty baguette to soak up the sauce.

Conclusion

This chicken and mushroom skillet in a creamy Asiago and mustard sauce is the kind of meal I make when I want something indulgent yet simple. The combination of savory chicken, tender mushrooms, and rich, tangy sauce makes it unforgettable—and since it’s ready in about half an hour, I can enjoy it any night of the week.

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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Creamy Asiago Mustard Chicken Skillet is a 30-minute, one-pan dinner that combines juicy, golden-seared chicken breasts with sautéed mushrooms, onions, and a velvety Dijon–grainy mustard sauce enriched with freshly grated Asiago cheese. This flavorful skillet meal is perfect over pasta, rice, or mashed potatoes, making it an ideal weeknight dinner that’s both elegant and easy to prepare. Keyword-focused for ‘creamy asiago mustard chicken skillet,’ it’s a comforting dish with Italian-inspired flair.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Yield: 4 servings
Category: Main Dish
Method: Skillet, Stovetop
Cuisine: American with Italian influence

Ingredients

2 tablespoons oil or butter
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Salt and black pepper, to taste
8 ounces mushrooms, sliced (cremini or button)
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
¼ cup dry white wine (or extra chicken broth)
½ cup chicken broth
½ cup heavy or whipping cream
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
½ cup Asiago cheese, freshly grated

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Instructions

Season chicken with salt and pepper. Heat oil or butter in a large skillet over medium-high heat. Sear chicken for 4–6 minutes per side until golden brown and cooked through (165°F/74°C). Transfer to a plate.
In the same skillet, add mushrooms and onion; sauté for 8–10 minutes until mushrooms are browned and onions softened.
Stir in garlic and thyme; cook for 30–60 seconds until fragrant.
Pour in white wine; simmer 1–2 minutes, scraping up browned bits, until reduced by half.
Add chicken broth, cream, grainy mustard, Dijon mustard, and Asiago cheese. Stir until cheese melts and sauce thickens slightly, 2–3 minutes.
Return chicken and any juices to the skillet. Spoon sauce over the chicken and simmer for 2–3 minutes to meld flavors. Adjust seasoning with salt and pepper.
Serve hot over pasta, rice, or mashed potatoes.

Notes

Swap chicken breasts for thighs for extra juiciness (add 1–2 minutes per side).
No wine? Use all broth.
For a lighter option, use half-and-half instead of heavy cream (simmer gently).
Cheese swaps: Parmesan, Pecorino Romano, or Gruyère.
Add-ins: a handful of baby spinach at the end, or peas for sweetness.
If sauce is too thin, simmer 1–2 minutes more or whisk 1 tsp cornstarch with 1 tbsp broth and stir in.
Gluten-free friendly if using gluten-free broth and mustards (check labels).
Internal chicken temperature should reach 165°F (74°C).