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

Scale

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

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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