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
Scale
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.
