Alright, I’ve got to tell you about this one—this creamy Asiago mustard chicken skillet has quickly become one of those dishes I crave when I want comfort with a little twist. Imagine tender chicken breasts, golden and juicy, swimming in a luscious, velvety sauce packed with sharp Asiago cheese and a little tang from whole grain mustard. The earthy mushrooms soak up all those cozy flavors, making each bite so satisfying it practically hugs your soul. Bonus? It’s all done in one skillet, so cleanup is a breeze—because who wants to do dishes after such a treat? Trust me, this recipe brings together cozy comfort and classy flavor in the best way possible.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
4 boneless, skinless chicken breasts (about 6 oz each)
Salt and black pepper, to taste
2 tbsp olive oil
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup dry white wine or chicken broth (optional)
1 cup heavy cream
3/4 cup grated Asiago cheese
2 tbsp whole grain mustard
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
Chopped fresh parsley, for garnish (optional)
How I Make It
Step 1:
Start by patting your chicken breasts dry with paper towels and seasoning both sides generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and tent with foil to keep warm.
Step 2:
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they’re soft and browned. Toss in the minced garlic and cook for another 30 seconds to a minute until fragrant—be careful not to burn it!
Step 3:
Pour in half a cup of white wine or chicken broth to deglaze the pan, scraping up those delicious brown bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly and intensify the flavor.
Step 4:
Lower the heat to medium, then stir in 1 cup heavy cream, 3/4 cup grated Asiago cheese, 2 tablespoons whole grain mustard, and thyme. Whisk gently until the cheese melts and the sauce thickens to a dreamy, creamy consistency—about 3 to 5 minutes.
Step 5:
Return the chicken breasts to the skillet, spooning some sauce and mushrooms over the top. Let everything simmer together for 2–3 minutes so the flavors marry and the chicken warms through.
Step 6:
Finish with a sprinkle of fresh parsley for a pop of color, then serve immediately. If the sauce gets too thick, stir in a splash of chicken broth or water to loosen it up.
Variations & Tips
Swap cremini mushrooms for button or shiitake for different flavor profiles.
For a lighter version, use half-and-half instead of heavy cream (though it won’t be quite as rich).
Add a handful of fresh spinach in Step 5 for some green goodness and color.
Want some heat? Stir in a pinch of crushed red pepper flakes with the garlic.
If you don’t have Asiago, Parmesan works well as a substitute.
Use bone-in chicken thighs for more juicy, flavorful meat—just increase cooking time.
How I Like to Serve It
This creamy Asiago mustard chicken feels like the perfect dish for a cozy weeknight dinner but also dresses up nicely for Sunday guests. I like serving it with buttery mashed potatoes or creamy polenta to soak up that luscious sauce. A side of roasted green beans or a crisp, fresh salad balances it out beautifully. It’s a knockout meal anytime you need something comforting yet fancy!
Notes
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from breaking.
Make sure chicken breasts are not too thick for even cooking—pound them to an even thickness if needed.
Closing: This recipe is one of those reliable kitchen wins that always impresses without fuss—creamy, flavorful, and downright comforting every single time!
