Chicken and Mushroom Skillet in Creamy Asiago & Mustard Sauce 🍗🍄

A rich, savory skillet dish with tender chicken, earthy mushrooms, and a luscious Asiago-mustard cream sauce.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 cups mushrooms, sliced (cremini or button)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ½ cup grated Asiago cheese
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
2. Sauté Mushrooms: In the same skillet, add butter and mushrooms. Cook 5 minutes until browned. Stir in garlic and cook 1 minute more.
3. Make Sauce: Pour in chicken broth and scrape up browned bits. Stir in cream, Asiago cheese, and Dijon mustard. Simmer 3–4 minutes until sauce thickens.
4. Combine: Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes to meld flavors.
5. Serve: Garnish with parsley. Serve hot with rice, pasta, or crusty bread.

Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: ~35 minutes
• Servings: 4

Tip: Swap Asiago for Parmesan or Gruyere for a different flavor profile.