Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Honestly, this dish has been my quiet kitchen superstar for those evenings when I want something impressive but fuss-free. The moment the creamy Asiago and tangy mustard hit the skillet, the whole kitchen fills with this incredible aroma that makes you want to dive right in. Tender chicken seared to golden perfection, earthy mushrooms soaking up all that sauce—it’s like a warm hug on a plate. I can’t wait for you to try this one, whether you’re cooking for family, friends, or just treating yourself after a long day.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1½ lbs boneless, skinless chicken breasts (about 3 medium), pounded to even thickness
• 8 oz cremini or white mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 cup heavy cream
• ½ cup grated Asiago cheese
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Start by heating olive oil and butter in a large skillet over medium-high heat. Season your chicken breasts generously with salt and pepper. Once the butter’s melted and foamy, add the chicken. Cook for about 5-6 minutes per side until golden brown and cooked through (internal temp should be 165°F). Transfer to a plate and tent loosely with foil to rest.

Step 2:

In the same skillet, toss in the sliced mushrooms. Stir them around until they release their liquid and start to brown, about 6-7 minutes. Add the minced garlic and cook for another minute until fragrant, careful not to let it burn.

Step 3:

Lower the heat to medium and stir in the Dijon mustard. Pour in the heavy cream and bring it to a gentle simmer, scraping up any browned bits from the bottom—that’s flavor gold right there!

Step 4:

Once the cream starts to thicken (about 3 minutes), stir in the Asiago cheese until it melts into a smooth sauce. Taste and season with salt and pepper if needed.

Step 5:

Return the chicken to the skillet, spooning sauce and mushrooms over the top. Let it all warm up together for a minute or two.

Step 6:

Sprinkle with fresh parsley and serve immediately, ideally over buttery mashed potatoes or your favorite crusty bread to soak up all that luscious sauce.

Variations & Tips

• Swap Asiago for Parmesan or Gruyère for a slightly different flavor profile.
• Use bone-in chicken thighs instead of breasts for juicier meat—just increase cook time.
• Add a splash of white wine before the cream for a bright, acidic lift.
• Throw in some fresh thyme or rosemary while cooking the mushrooms to deepen the aroma.
• For a lighter version, swap half the cream for chicken broth.

How I Like to Serve It

This dish shines on cozy weeknights served with mashed potatoes or buttered noodles, especially during chilly fall and winter months. It also makes a lovely weekend meal when friends drop by unexpectedly because it’s both impressive and quick. A bright green salad on the side keeps things fresh.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop to keep the sauce creamy—adding a splash of cream or broth helps loosen it up.

Closing: Whenever I make this, it feels like I’ve nailed that perfect balance of simple cooking and restaurant-worthy flavors every single time.