Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
This Chicken and Mushroom Skillet in a creamy Asiago and mustard sauce is a delightful fusion of flavors. Tender chicken is paired with sautéed mushrooms in a rich sauce, making it a perfect dish for a weeknight dinner or special occasion.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
Ingredients
- 1 pound boneless, skinless chicken breasts Approximately 4 breasts.
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1/2 cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until soft and browned.
- Lower the heat and pour in the heavy cream, stirring to combine with the mushrooms. Allow it to simmer for 2-3 minutes.
- Whisk in the grated Asiago cheese and Dijon mustard until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Return the cooked chicken to the skillet, spoon the sauce over the top, and allow to cook for an additional 2-3 minutes to heat everything through.
- Remove from heat and garnish with chopped parsley before serving.
Notes
You can substitute chicken thighs for extra flavor.
For a lighter option, use half-and-half instead of heavy cream.
Serve this dish with rice or pasta to soak up the delicious sauce.