When dinner calls for something comforting yet elegant, this Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce answers perfectly.
Juicy golden-seared chicken breasts mingle with tender mushrooms in a velvety sauce made from real cream, sharp Asiago cheese, and a duo of mustards that add tang and depth. It’s a one-pan dinner recipe that tastes like something from your favorite bistro — rich, hearty, and completely satisfying.

---

Why You’ll Love This Chicken and Mushroom Skillet

• One-pan magic: Everything cooks in one skillet, making cleanup effortless.
• Flavor-packed sauce: Creamy Asiago meets mustard for a bold, savory finish.
• Restaurant-style at home: Comfort food elevated — ideal for family dinners or a cozy date night.
• Flexible and forgiving: Works with chicken breasts or thighs, and pairs beautifully with mashed potatoes, rice, or even pasta.

---

Ingredients

For the Chicken and Mushroom Skillet:

• 2 tablespoons olive oil or butter
• 4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness
• Salt and pepper, to taste
• 8 ounces mushrooms, sliced (cremini, button, or mixed varieties)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• ¼ cup chicken broth (or water) for deglazing
• ½ cup heavy cream
• ½ cup additional chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• ½ cup grated Asiago cheese

Optional Garnish: Fresh thyme sprigs, cracked black pepper, or a sprinkle of extra Asiago

---

Instructions

Step 1: Sear the Chicken
Heat oil or butter in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and pepper.
Place them in the hot pan and sear for about 5–6 minutes per side, or until golden brown and cooked through.
Remove the chicken and set aside on a plate — it will finish in the sauce later.

Step 2: Cook the Mushrooms and Onions
In the same skillet, add the mushrooms and onions.
Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
This step builds deep flavor, so don’t rush it.

Step 3: Add Garlic and Thyme
Stir in the minced garlic and thyme. Sauté just until fragrant — about 30 seconds.

Step 4: Deglaze the Pan
Pour in ¼ cup of chicken broth and use a wooden spoon to scrape up the browned bits at the bottom of the pan.
This simple step infuses the sauce with incredible flavor.

Step 5: Make the Creamy Asiago Mustard Sauce
Lower the heat to medium. Add the remaining ½ cup of chicken broth and the cream.
Whisk in the Dijon mustard and whole-grain mustard until the sauce is smooth and begins to thicken slightly, about 3–4 minutes.

Step 6: Melt in the Asiago
Sprinkle in the grated Asiago cheese, stirring until it melts into the sauce, creating a silky, creamy texture.
Taste and adjust seasoning — you may want a pinch more salt or pepper.

Step 7: Return the Chicken to the Skillet
Place the chicken breasts back in the pan, spooning the sauce over the top.
Simmer for another 3–5 minutes so the flavors blend and the chicken reheats gently.

Step 8: Serve and Enjoy
Serve the chicken hot, topped generously with the creamy Asiago mustard sauce and mushrooms.
It pairs beautifully with mashed potatoes, buttered noodles, or a bed of rice to soak up that luxurious sauce.

---

Pro Tips

• Even cooking: Pound the chicken evenly for perfectly cooked, juicy meat.
• Cheese swap: Parmesan or Gruyère can replace Asiago if needed.
• Extra veggies: Add spinach, kale, or even asparagus for more color and nutrients.
• No wine needed: This version uses chicken broth for a non-alcoholic, halal-friendly finish — nothing haram here.

---

Serving Suggestions

• Mashed Potatoes: The ultimate creamy pairing.
• Rice or Quinoa: Perfect for soaking up the sauce.
• Roasted Vegetables: Broccoli, carrots, or asparagus add a light contrast.
• Crisp Salad: Try a lemony arugula salad to balance the richness.

---

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of broth or cream until heated through.
  Avoid overheating to keep the sauce silky.

---

Why This Recipe Works

The secret is balance — the cream and Asiago provide richness, while the mustard adds brightness and complexity. Searing the chicken first locks in juices, and browning the mushrooms develops an umami base that makes the sauce irresistible. Each bite is layered with savory flavor, creamy texture, and a hint of tang — proof that a great dinner recipe doesn’t need to be complicated.

---

Final Thoughts

This Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce is comfort food done right — hearty, elegant, and made in a single pan. It’s a dinner that feels special but fits right into your weeknight routine.
Once you try it, it’ll earn a spot in your regular rotation — the kind of meal that brings everyone to the table fast.

Print