Remember those evenings when you craved something truly satisfying, yet didn’t want to spend hours slaving over a hot stove? I sure do! This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is exactly that kind of magic – a weeknight wonder that feels utterly gourmet, but comes together with surprising ease. It’s got that cozy, comforting vibe, packed with flavor, and trust me, it’s one of those recipes that makes you feel like a culinary superstar without all the fuss. Get ready to fall in love with your new go-to skillet meal!
Why You’ll Love Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
If you’re a fan of rich, savory flavors and quick weeknight meals, you’re in for a treat. This recipe is so good, it might just become your new signature dish. And if you love creamy chicken and mushrooms, you might also want to check out our easy chicken and mushrooms in cream sauce for another delightful meal!
- Fast: From prep to plate in less than 30 minutes! Perfect for those busy weeknights.
- Easy: Simple, straightforward steps mean even beginner cooks can nail this one.
- Giftable: While not a traditional “gift,” a container of this deliciousness makes for thoughtful leftovers to share with a friend who might need a delicious pick-me-up.
- Crowd-pleasing: The creamy, savory sauce combined with tender chicken and earthy mushrooms is a hit with just about everyone.
Ingredients
Gathering your ingredients is the first step to deliciousness. Here’s what you’ll need:
- 2 tablespoons oil or butter: Your choice! Olive oil works great, or butter adds an extra layer of richness.
- 4 (6 ounce) boneless, skinless chicken breasts: Pounded thin helps them cook evenly and quickly.
- Salt and pepper, to taste: Don’t be shy! Seasoning is key to flavor.
- 8 ounces mushrooms, sliced: Cremini (baby bellas) are my go-to, but white button mushrooms are lovely too.
- 1 small onion, diced: Adds a foundational sweetness and aroma to the sauce.
- 2 cloves garlic, chopped: Because what’s a delicious sauce without garlic?
- 1 teaspoon thyme, chopped: Fresh is best if you have it, but dried thyme works wonders too (use about 1/2 teaspoon dried).
- 1/4 cup dry white wine or chicken broth: The wine adds a beautiful complexity, but chicken broth is a perfect non-alcoholic substitute.
- 1/2 cup chicken broth: Helps build the base of our luscious sauce.
- 1/2 cup heavy cream: This is where the magic happens, creating that rich, velvety texture.
- 1 tablespoon grainy mustard: Adds texture and a tangy, savory pop.
- 1 tablespoon Dijon mustard: For that classic mustard tang and depth of flavor.
- 1/2 cup grated Asiago cheese: Melts beautifully and brings a nutty, slightly sharp flavor that’s just divine.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Let’s get cooking! You’ll be amazed at how quickly this comes together.
- Heat things up: Grab your favorite heavy-bottomed skillet and place it over medium-high heat. Add your oil or butter and let it shimmer.
- Sear the chicken: Season your pounded chicken breasts generously with salt and pepper. Carefully place them in the hot pan. Cook for about 4-6 minutes per side, until they’re beautifully golden brown and cooked through. Once done, remove the chicken from the pan and set it aside on a plate. It will finish cooking in the sauce.
- Mushrooms & Onions: Toss the sliced mushrooms and diced onion into the same skillet. Cook them down, stirring occasionally, until the mushrooms have released all their liquid and it has completely evaporated, which usually takes about 10 minutes. This really concentrates their flavor!
- Aromatics: Stir in the chopped garlic and fresh (or dried!) thyme. Cook for just about 30 seconds until you can smell that wonderful aroma – don’t let the garlic burn!
- Deglaze the pan: Pour in the dry white wine or chicken broth. Use a wooden spoon to scrape up all those lovely browned bits from the bottom of the pan. This is where all those yummy browned bits from the chicken and mushrooms come together to build incredible depth of flavor for your sauce. It’s a secret weapon in many of my favorite skillet dishes, much like what you’d find in our famous Texas Roadhouse Butter Chicken Skillet.
- Build the sauce: Add the remaining chicken broth and heavy cream to the skillet. Stir in both the grainy mustard and Dijon mustard. Give it a taste and season with a little more salt and pepper if you like.
- Simmer & Thicken: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken beautifully.
- Cheesy finish: Remove the skillet from the heat and stir in the grated Asiago cheese until it’s completely melted and creates a velvety, irresistible sauce.
- Serve it up: Your masterpiece is ready! Serve immediately and watch it disappear.
Substitutions & Additions
This recipe is super forgiving and adaptable! Feel free to make it your own.
- Chicken Swaps: While we’re all about those juicy chicken breasts here, you can absolutely swap them out! Chicken thighs work wonderfully, or even pre-cooked rotisserie chicken if you’re in an extra hurry (just add it back in at the end to warm through). If you’re looking for another fantastic chicken preparation, you have to try our recipe for crispy oven-baked KFC-style chicken – it’s a game-changer!
- Mushroom Variety: Experiment with different mushrooms like cremini, shiitake, or even a wild mushroom blend for a more earthy flavor.
- Cheese Please!: No Asiago? No problem! Parmesan, Gruyere, or even a sharp white cheddar would be delicious.
- Greens Power: Stir in a handful of fresh spinach or kale at the end. The residual heat will wilt it perfectly.
- Tomato Twists: Sun-dried tomatoes (oil-packed, drained and sliced) would add a lovely burst of sweetness and acidity.
- Make it a Meal: Serve this over pasta, rice, mashed potatoes, or even quinoa to soak up all that incredible sauce.
Tips for Success
Even though this recipe is easy, a few simple tips can make it absolutely perfect every time!
- Pound Your Chicken: Don’t skip pounding the chicken breasts thin. It ensures even cooking and helps them stay tender. If they’re too thick, they’ll take longer to cook and might dry out.
- Don’t Overcrowd the Pan: When searing the chicken and later cooking the mushrooms, give them space. If you add too much to the pan, they’ll steam instead of brown, and you won’t get that delicious golden crust or concentrated mushroom flavor. Work in batches if necessary.
- Deglaze Thoroughly: Those browned bits at the bottom of the pan are flavor gold! Make sure to scrape them up well with your wooden spoon when you add the wine or broth.
- Don’t Overcook the Chicken: Chicken breasts can go from juicy to dry very quickly. Remove them once they’re golden brown and mostly cooked through, as they will finish cooking when they return to the sauce.
- Prep Ahead: To make weeknight cooking even faster, you can slice your mushrooms, dice your onion, and chop your garlic ahead of time. Store them in airtight containers in the fridge.
How to Store Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Leftovers are a gift with this dish!
- Refrigeration: Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of chicken broth or cream to loosen the sauce if it has thickened too much.
- Freezing: While technically possible, creamy sauces like this can sometimes separate or become grainy when thawed. If you do choose to freeze, store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, stirring well. You may need to whisk in a tablespoon of cream or a knob of butter to bring the sauce back together.
FAQs
Here are a few common questions you might have:
Q: Can I use different cuts of chicken?
A: Absolutely! Boneless, skinless chicken thighs are a fantastic choice. They tend to stay even more moist and flavorful. Just adjust cooking times as needed.
Q: What if I don’t have dry white wine?
A: No worries at all! You can simply use an additional 1/4 cup of chicken broth instead. The flavor will still be wonderful.
Q: What can I serve with this skillet?
A: This dish pairs beautifully with a variety of sides! Think creamy mashed potatoes, fluffy rice, a simple green salad, roasted asparagus, or crusty bread to sop up all that amazing sauce.
Q: Can I make this dish gluten-free?
A: Yes! This recipe is naturally gluten-free as written, just ensure your chicken broth is certified gluten-free if that’s a concern for you.
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Creamy Asiago & Mustard Chicken Skillet
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a weeknight wonder that feels utterly gourmet, but comes together with surprising ease. It's packed with rich, savory flavor and is sure to become a new family favorite.
Ingredients
Equipment
Method
- Step 1: Heat things up: Grab your favorite heavy-bottomed skillet and place it over medium-high heat. Add your oil or butter and let it shimmer.
- Step 2: Sear the chicken: Season your pounded chicken breasts generously with salt and pepper. Carefully place them in the hot pan. Cook for about 4-6 minutes per side, until they're beautifully golden brown and cooked through. Once done, remove the chicken from the pan and set it aside on a plate.
- Step 3: Mushrooms & Onions: Toss the sliced mushrooms and diced onion into the same skillet. Cook them down, stirring occasionally, until the mushrooms have released all their liquid and it has completely evaporated, which usually takes about 10 minutes.
- Step 4: Aromatics: Stir in the chopped garlic and fresh (or dried!) thyme. Cook for just about 30 seconds until you can smell that wonderful aroma – don't let the garlic burn!
- Step 5: Deglaze the pan: Pour in the dry white wine or chicken broth. Use a wooden spoon to scrape up all those lovely browned bits from the bottom of the pan.
- Step 6: Build the sauce: Add the remaining chicken broth and heavy cream to the skillet. Stir in both the grainy mustard and Dijon mustard. Give it a taste and season with a little more salt and pepper if you like.
- Step 7: Simmer & Thicken: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken beautifully.
- Step 8: Cheesy finish: Remove the skillet from the heat and stir in the grated Asiago cheese until it's completely melted and creates a velvety, irresistible sauce.
- Step 9: Serve it up: Your masterpiece is ready! Serve immediately.
Notes
This recipe is super forgiving and adaptable. You can use chicken thighs or pre-cooked rotisserie chicken. Experiment with different mushrooms like cremini, shiitake, or a wild blend. If Asiago isn't available, Parmesan, Gruyere, or sharp white cheddar are good substitutes. Stir in a handful of fresh spinach or kale at the end, or add sun-dried tomatoes for extra flavor. Serve over pasta, rice, mashed potatoes, or quinoa. Pound chicken breasts thin for even cooking. Avoid overcrowding the pan to ensure proper browning. Deglaze thoroughly to capture all the delicious browned bits. Don't overcook the chicken; it will finish cooking in the sauce. To make weeknight cooking faster, slice mushrooms, dice onion, and chop garlic ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Freezing is possible but may affect the texture of the creamy sauce.