Chicken and Mushroom Skillet is a comforting, flavorful meal that combines tender chicken, earthy mushrooms, creamy Asiago, and the tang of mustard into one luscious skillet. This dish is perfect when you want something that feels special yet comes together quickly. Whether serving it for a weeknight dinner or impressing guests, the rich sauce paired with juicy chicken makes it a standout. In just under an hour, you can enjoy a dish that feels indulgent but remains homey, warm, and utterly satisfying. Let’s dive into why this recipe is so wonderful and how to bring it to life in your kitchen.
Why You’ll Love This Recipe
- Flavor interplay: The earthiness of mushrooms and the sharpness of Asiago contrast beautifully with the creamy sauce and the tang of dijon and grainy mustard.
- Simple preparation: No fancy techniques needed—just sauté, simmer, and melt.
- Versatility: Can be served solo with veggies, or turned into a one-pan pasta or rice meal to stretch in family or guests.
- Comfort food with elegance: Rich, decadent, yet approachable—a dish that feels special but isn’t intimidating.
Ingredients
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme, chopped
- ¼ cup dry white wine or chicken broth
- ½ cup chicken broth
- ½ cup heavy whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste (again)
- ½ cup Asiago cheese, grated
Step-by-Step: How to Make Chicken and Mushroom Skillet
- Heat the oil (or melt the butter) in a heavy-bottomed skillet over medium ‑high heat. Season the pounded chicken breasts with salt and pepper. Add them to the pan and cook until golden brown on both sides, about 4–6 minutes per side. Then remove from skillet and set aside.
- In the same skillet, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and it evaporates—this takes about 10 minutes, during which they should soften and begin building flavor.
- Add the minced garlic and fresh thyme, sautéing briefly until aromatic—around 30 seconds.
- Deglaze the pan by pouring in the dry white wine (or chicken broth), using a spoon to loosen and lift the savory browned bits from the bottom.
- Add the chicken broth and heavy cream. Mix in the grainy mustard and Dijon mustard. Season with salt and pepper to taste. Return the chicken to the pan. Bring to a boil, then reduce to a simmer until the sauce thickens slightly—roughly 5 minutes.
- Stir in the grated Asiago cheese until it melts into the sauce. Remove from heat. Let rest briefly, then serve and enjoy!One ‑Pan Option: To make this a full one pot meal, after deglazing and before simmering, add either 8 oz pasta + ~2 ¼ cups broth or water or 1 cup rice + ~2 cups broth or water. Cover and cook until the pasta or rice is tender (about 12 minutes for pasta, 20 minutes for rice).
Helpful Tips
- Pound chicken thin so it cooks evenly and quickly.
- Use a heavy skillet (cast iron or good quality stainless steel) for even browning and flavor.
- Let mushrooms cook long enough to release moisture; rushing that step gives a watery sauce.
- When adding cheese, turn off or lower the heat so it melts gently without separating.
- Taste and adjust seasoning at the end: mustard adds tang, cheese adds saltiness.
Substitutions And Variations
- Swap Asiago with Parmesan, Gruyère, or Fontina for different cheese profiles.
- Use half ‑and ‑half instead of heavy cream for a lighter sauce (though less richness).
- Replace chicken breasts with thin pork chops, turkey cutlets, or even firm tofu for non ‑meat version.
- For more depth, stir in mushrooms longer so they caramelize—get that deep brown flavor.
- Add spinach or kale toward the end for added greens.
- Try white miso paste stirred in at the end (off heat) for umami boost.
- Use soy sauce instead of/or in addition to salt to deepen savoriness.
Storage Instructions
- Allow the skillet dish to cool to room temperature (no more than 2 hours).
- Store in an airtight container in the refrigerator for up to 3–4 days.
- To reheat, gently warm over medium ‑low heat; add a splash of broth or cream to loosen the sauce if it’s thickened too much.
- You can freeze portions: freeze in a freezer ‑safe container for up to 2–3 months. Thaw overnight in refrigerator before reheating.
- Note: pasta or rice version may soak up sauce when stored—adjust by adding extra liquid when reheating.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 4 servings, using full ‑cream and chicken breasts):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~ 380‑420 kcal |
| Protein | ~ 40–45 g |
| Fat | ~ 18–22 g |
| Saturated Fat | ~ 6–8 g |
| Carbohydrates | ~ 5–10 g (without pasta/rice) |
| Fiber | ~ 1–2 g |
| Sugars | ~ 2–4 g |
| Sodium | Varies—watch salt & broth usage |
If you add pasta or rice, the carbohydrate and calorie counts will increase accordingly.
Serving Suggestions
- Serve over a bed of mashed potatoes, polenta, or egg noodles so the sauce can be soaked up.
- Pair with a simple green salad (mixed greens, vinaigrette) to cut the richness.
- Add roasted asparagus or steamed green beans on the side.
- Garnish with fresh chopped parsley or thyme for a bright, fresh finish.
- A glass of dry white wine (if you drink) complements the wine in the sauce nicely.
Frequently Asked Questions About Chicken and Mushroom Skillet
Q: Can I use chicken thighs instead of chicken breasts?
Yes—boneless skinless thighs work great. They stay juicy and add flavor. When using chicken thighs, allow a few additional minutes for cooking, and make sure to pound or flatten them for even doneness.
Q: Do I have to use white wine? Can I skip it?
No, you don’t have to use white wine. It adds acidity and depth, but you can replace it with extra chicken broth and a splash of lemon juice, or even white grape juice if you like. Broth alone works fine for deglazing, though wine often adds a subtle complexity.
Q: Is there a lighter version?
Absolutely. Use half ‑and ‑half instead of heavy cream, or reduce the cream amount. Also, opt for less cheese or a lower ‑fat cheese. You could also use oil instead of butter and skip adding extra fat.
Q: How do I avoid a watery sauce?
Make sure mushrooms release their liquid and wait until it evaporates; cook until browning begins. Also, after simmering, allow sauce to thicken—don’t rush the simmer. Finally, adding cheese and giving it time to melt helps thicken.
Q: Can this be made ahead for meal prep?
Yes! It stores well in the fridge. Reheat gently, adding a little liquid if needed. For best texture, avoid reheating too high a temperature to prevent the cream from breaking.
Conclusion
Thank you so much for reading through this Chicken and Mushroom Skillet recipe! I truly hope you try it soon—its creamy, savory sauce and tender chicken bring such joy to the dinner table. This dish offers a luxurious taste while remaining effortlessly simple to prepare. Enjoy creating it in your kitchen, savor every bite, and know that this dish made with heart will warm both belly and soul. Happy cooking, and here’s to many delicious meals shared with loved ones!
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Chicken and Mushroom Skillet in Creamy Asiago Mustard Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy, rich, and bursting with savory flavor, this Chicken and Mushroom Skillet features juicy chicken, mushrooms, Asiago cheese, and a zesty mustard cream sauce—ready in just 45 minutes!
Ingredients
2 tablespoons oil or butter
4 (6 oz) boneless, skinless chicken breasts, pounded thin
Salt and pepper, to taste
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon fresh 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 oil (or melt the butter) in a heavy-bottomed skillet over medium ‑high heat. Season the pounded chicken breasts with salt and pepper. Add them to the pan and cook until golden brown on both sides, about 4–6 minutes per side. Then remove from skillet and set aside.
- In the same skillet, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and it evaporates—this takes about 10 minutes, during which they should soften and begin building flavor.
- Add the minced garlic and fresh thyme, sautéing briefly until aromatic—around 30 seconds.
- Deglaze the pan by pouring in the dry white wine (or chicken broth), using a spoon to loosen and lift the savory browned bits from the bottom.
- Add the chicken broth and heavy cream. Mix in the grainy mustard and Dijon mustard. Season with salt and pepper to taste. Return the chicken to the pan. Bring to a boil, then reduce to a simmer until the sauce thickens slightly—roughly 5 minutes.
- Stir in the grated Asiago cheese until it melts into the sauce. Remove from heat. Let rest briefly, then serve and enjoy!
One ‑Pan Option: To make this a full one pot meal, after deglazing and before simmering, add either 8 oz pasta + ~2 ¼ cups broth or water or 1 cup rice + ~2 cups broth or water. Cover and cook until the pasta or rice is tender (about 12 minutes for pasta, 20 minutes for rice).
Notes
Substitute Asiago with Parmesan or Gruyère if preferred.
Make it a one-pan meal by adding pasta or rice before simmering.
For a vegetarian twist, swap chicken for tofu or seared mushrooms.
Store leftovers in fridge up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 384
- Sugar: 3g
- Carbohydrates: 6.1g
- Protein: 44.3g