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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.

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

Instructions

  1. 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.
  2. In the same skillet, add mushrooms and onion; sauté for 8–10 minutes until mushrooms are browned and onions softened.
  3. Stir in garlic and thyme; cook for 30–60 seconds until fragrant.
  4. Pour in white wine; simmer 1–2 minutes, scraping up browned bits, until reduced by half.
  5. Add chicken broth, cream, grainy mustard, Dijon mustard, and Asiago cheese. Stir until cheese melts and sauce thickens slightly, 2–3 minutes.
  6. 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.
  7. 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).

Nutrition

Find it online: https://cookedbymaya.com/chicken-and-mushroom-skillet-in-a-creamy-asiago-and-mustard-sauce/