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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil or butter; olive oil works great
  • 1.5 lb boneless, skinless chicken breasts 4 (6 ounce) breasts, pounded thin
  • salt and black pepper to taste
  • 8 oz mushrooms sliced; cremini or white button
  • 1 small onion diced
  • 2 cloves garlic chopped
  • 1 tsp thyme chopped; use 1/2 teaspoon dried if fresh
  • 0.25 cup dry white wine or chicken broth
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tbsp grainy mustard
  • 1 tbsp Dijon mustard
  • 0.5 cup Asiago cheese grated

Equipment

  • Heavy-bottomed skillet
  • Wooden spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.