If you’re craving a dish that feels like a warm, comforting hug yet bursts with elegant flavors, then this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe is about to become your new favorite. Tender chicken breasts seared to perfection mingle with earthy mushrooms in a luxuriously creamy sauce enriched with Asiago cheese and a delightful tang of grainy and Dijon mustards. This recipe effortlessly blends simple ingredients to create a spectacular dish that’s perfect for both weeknight dinners and special occasions. Get ready for a meal that’s as satisfying as it is impressive!
Ingredients You’ll Need
What’s wonderful about this recipe is how each ingredient plays a key role in building layers of flavor and texture, making the dish come alive with every bite. From the tender chicken to the creamy, tangy sauce, every component is essential.
- 2 tablespoons oil or butter: This is your cooking base, providing richness and helping to achieve that golden sear on the chicken.
- 4 boneless skinless chicken breasts, pounded thin: Pounding the chicken ensures even cooking and tenderness throughout.
- Salt and pepper to taste: Simple seasonings that enhance all the natural flavors without overpowering them.
- 8 ounces mushrooms, sliced: Earthy mushrooms add depth and a lovely meaty texture to the dish.
- 1 small onion, diced: Onions bring sweetness and a subtle crunch once sautéed.
- 2 cloves garlic, chopped: Garlic infuses the dish with irresistible aroma and flavor.
- 1 teaspoon thyme, chopped: Fresh thyme adds a delicate herbaceous note that brightens the sauce.
- 1/4 cup dry white wine or chicken broth: Used for deglazing, this adds a subtle acidity and complexity to the sauce.
- 1/2 cup chicken broth: Creates the flavorful liquid base for your creamy sauce.
- 1/2 cup heavy/whipping cream: This ingredient brings the luscious creaminess that ties the dish together perfectly.
- 1 tablespoon grainy mustard: The grainy texture and tang elevate the sauce with a bold zing.
- 1 tablespoon Dijon mustard: Smooth and piquant, Dijon mustard adds depth and sharpness.
- 1/2 cup Asiago cheese, grated: Asiago melts beautifully, lending a savory and slightly nutty finish that’s simply irresistible.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Step 1: Searing the Chicken
Start by heating your oil or butter in a heavy-bottomed skillet over medium-high heat. This step is crucial for achieving that perfect golden crust on your chicken breasts, which have been pounded thin to cook evenly and stay tender. Season your chicken generously with salt and pepper, then place them in the hot pan. Cook each side for about 4 to 6 minutes until beautifully browned and cooked through. Once done, remove the chicken and set it aside to rest.
Step 2: Sautéing Mushrooms and Onions
Using the same skillet, toss in your sliced mushrooms and diced onion. Cooking these until the mushrooms release their moisture and it evaporates takes about 10 minutes. This slow sauté builds an incredible umami-rich base for your sauce, while the onions soften to a gentle sweetness that complements the rich chicken.
Step 3: Adding Garlic and Thyme
Next, stir in the chopped garlic and thyme. Cook just until fragrant, which only takes about 30 seconds. This quick step awakens the senses and infuses the dish with fresh, aromatic flavors that are essential to this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe.
Step 4: Deglazing the Pan
Pour the white wine or chicken broth into the skillet to deglaze it. This means you’re loosening all those delicious, caramelized bits stuck to the pan from cooking the chicken and veggies. Scrape gently with a wooden spoon to incorporate all that flavor into your sauce base.
Step 5: Building the Creamy Sauce
Now it’s time to pour in your chicken broth and heavy cream, creating a rich and silky sauce. Stir in both the grainy and Dijon mustards, which give the sauce a tangy kick that cuts through the richness beautifully. Taste and add salt and pepper as needed—seasoning is key here to balance the flavors perfectly.
Step 6: Simmering with Chicken
Return your seared chicken breasts to the skillet, nestling them gently into the sauce. Bring the mixture to a boil, then reduce to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken and the chicken to absorb all those incredible flavors. This simmering step is where the magic really happens.
Step 7: Finishing Touch with Asiago Cheese
Finally, stir in the grated Asiago cheese right into the hot sauce. It melts into the perfect gooey, savory blanket for the chicken and mushrooms, adding a touch of nutty richness that makes every bite unforgettable. Remove from heat and get ready to taste the deliciousness that is this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe!
How to Serve Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
Garnishes
To really elevate the presentation and flavor, sprinkle some freshly chopped parsley or thyme over the dish just before serving. A little extra Asiago cheese on top adds a lovely finish and hints of saltiness. For a touch of freshness, a squeeze of lemon juice can brighten the creamy sauce beautifully.
Side Dishes
This skillet recipe is hearty on its own but pairs wonderfully with sides that can soak up the creamy sauce. Think buttery mashed potatoes, fluffy rice, or even al dente pasta. For a lighter contrast, roasted or steamed vegetables like asparagus or green beans make delightful companions.
Creative Ways to Present
For a fun twist, try serving the chicken sliced over a creamy polenta base to catch every drop of sauce. Alternatively, you can plate it family-style right in the skillet for a rustic and inviting presentation that’s perfect for cozy gatherings. Adding toasted pine nuts or crispy fried shallots on top also adds texture and a bit of crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe will keep well for up to 3 days. The flavors even deepen after resting!
Freezing
If you want to save it for later, freezing is an option. Place portions in freezer-safe containers or bags, making sure to remove as much air as possible. It should maintain quality for up to 2 months, though the cream sauce might change texture slightly once thawed.
Reheating
To reheat, gently warm the chicken and sauce on the stovetop over low heat, stirring occasionally to prevent the sauce from breaking. Adding a splash of broth or cream can help restore its creamy consistency. Avoid microwaving if possible for best texture.
FAQs
Can I use a different cheese instead of Asiago?
Absolutely! Parmesan or Pecorino Romano are great substitutes that melt well and provide a similar savory, nutty flavor. Each cheese will lend its own unique character, so feel free to experiment.
What type of mushrooms work best in this recipe?
Button mushrooms or cremini mushrooms are ideal due to their firmness and mild flavor, which complement the creamy sauce perfectly. However, you can mix in shiitake or portobello for more earthiness if you like.
Is it necessary to use both grainy and Dijon mustard?
Using both adds a wonderful complexity: grainy mustard gives texture and a robust bite, while Dijon provides smooth, sharp notes. You can use just one if you prefer, but combining them elevates the sauce beautifully.
Can I make this recipe dairy-free?
To make it dairy-free, substitute heavy cream with coconut cream or cashew cream and choose a dairy-free cheese alternative or simply omit the Asiago. Keep in mind the flavor and texture will be different but still delicious.
How can I tell when the chicken is fully cooked?
The chicken breasts should reach an internal temperature of 165°F (75°C) for safe consumption. They will also be firm to the touch and no longer pink inside when sliced. Using a meat thermometer is the safest way to be sure.
Final Thoughts
I truly hope you give this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe a try soon. It’s one of those comforting yet elegant meals that feels effortlessly special without the fuss. Whether it’s a cozy night in or a dinner to impress guests, this recipe promises flavors that delight and a texture combo that satisfies every craving. Enjoy every moment cooking and, more importantly, every bite!
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Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and flavorful Chicken and Mushroom Skillet dish featuring tender boneless chicken breasts cooked in a creamy Asiago cheese and mustard sauce, enhanced with sautéed mushrooms, onions, and a subtle hint of white wine. This comforting meal is perfect for a cozy dinner, combining savory flavors with a luscious sauce that’s easy to prepare in a single skillet.
Ingredients
Main Ingredients
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- 1/2 cup Asiago cheese, grated
Instructions
- Heat the skillet: Heat the oil in a heavy-bottomed skillet over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Season the chicken breasts with salt and pepper, then add to the hot skillet. Cook each side for about 4-6 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and onions: Add the sliced mushrooms and diced onion to the pan. Cook until the mushrooms release their liquid and it evaporates, about 10 minutes, stirring occasionally.
- Add garlic and thyme: Mix in the chopped garlic and thyme, cooking for about 30 seconds until fragrant to enhance the flavor base.
- Deglaze the pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor.
- Add liquids and mustard: Stir in the chicken broth, heavy cream, grainy mustard, and Dijon mustard. Season the sauce with salt and pepper to taste.
- Simmer with chicken: Return the chicken to the skillet, bring the mixture to a boil, then reduce to a simmer. Cook until the sauce thickens, about 5 minutes.
- Add Asiago cheese and finish: Stir in the grated Asiago cheese until completely melted. Remove from heat and serve the dish hot.
Notes
- Use chicken breasts pounded thin to ensure even cooking and tender texture.
- If you prefer, substitute dry white wine with extra chicken broth for a non-alcoholic version.
- For a lower fat option, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Serve with a side of steamed vegetables or mashed potatoes to complement the creamy sauce.
- Make sure to not overcrowd the pan when cooking chicken for better browning and flavor.
