Creamy Asiago Mustard Chicken & Mushroom Skillet

Intro

This dish is a rich, comforting skillet meal featuring juicy chicken breasts simmered in a creamy mustard sauce with mushrooms and nutty Asiago cheese. It’s quick enough for a weeknight but elegant enough for guests. The tang of Dijon mustard, earthy mushrooms, and the sharp creaminess of Asiago cheese create a restaurant-style flavor at home.

Ingredients (Serves 4)

4 boneless, skinless chicken breasts (or thighs for juicier texture)

2 tbsp olive oil (or butter)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225 g) mushrooms, sliced (cremini or button work well)

1 cup chicken broth (low sodium)

1 cup heavy cream (or half-and-half for lighter)

2 tbsp Dijon mustard

½ cup grated Asiago cheese (plus extra for garnish)

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

‍Instructions

Prepare Chicken

Season chicken breasts with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken on both sides until golden brown (about 4–5 minutes per side). Remove and set aside.

Cook Mushrooms & Aromatics

In the same skillet, add onion and cook 2–3 minutes until softened.

Add mushrooms and cook until browned and moisture has evaporated.

Stir in garlic and thyme, cooking for 30 seconds.

Build the Sauce

Deglaze the pan with chicken broth, scraping up browned bits.

Stir in Dijon mustard and heavy cream. Simmer 3–4 minutes until slightly thickened.

Add Cheese & Chicken

Reduce heat to low and stir in grated Asiago cheese until melted and smooth.

Return chicken to skillet, spoon sauce over, and simmer 5–7 minutes until chicken is cooked through (internal temp 165°F / 74°C).

Serve

Garnish with fresh parsley and extra Asiago cheese.

Pair with mashed potatoes, rice, pasta, or crusty bread.

Serving Ideas

Over garlic mashed potatoes

With roasted vegetables

Over buttered egg noodles or fettuccine

With a side of crusty bread to mop up the sauce

 Q/A

Q1: Can I use chicken thighs instead of breasts?
✅ Yes! Thighs are juicier and add extra flavor. Adjust cooking time slightly.

Q2: What if I don’t have Asiago cheese?
Substitute Parmesan, Pecorino Romano, or even Gruyère.

Q3: Can this be made ahead?
Yes. Cook fully, cool, and store in the fridge for up to 3 days. Reheat gently over low heat; add a splash of cream or broth if the sauce thickens.

Q4: Can I make it lighter?
Use half-and-half or evaporated milk instead of heavy cream. The sauce will be less rich but still delicious.

Q5: What mushrooms are best?
Cremini or baby bella for depth, white button for milder flavor, or shiitake for earthiness.

Tips

• Sear the chicken well for deeper flavor before simmering in sauce.
• Don’t boil the cream sauce after adding cheese—it may separate. Keep heat low.
• Add spinach or sun-dried tomatoes for a Mediterranean twist.
• Double the sauce if serving over pasta.

Nutrition (per serving, based on 4 servings)

• Calories: ~480
• Protein: 38 g
• Fat: 28 g
• Carbs: 9 g
• Fiber: 1 g
• Sugar: 3 g