There’s something about a skillet meal that just feels comforting—like a warm hug from your favorite cozy sweater. This Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce is exactly that: rich, creamy, and indulgent, with a subtle tangy kick from the mustard and an earthy depth from the mushrooms. If you’re looking to elevate your weeknight dinner or impress your guests at your next dinner party, this dish is sure to win hearts.
The creamy Asiago mustard sauce brings a unique flavor profile that works perfectly with the savory chicken and the tender mushrooms. Add in the aromatic garlic, the richness of heavy cream, and the sharpness of Asiago cheese, and you’ve got a winning combination that’s hard to resist.
In this blog post, I’ll walk you through each step of the recipe with plenty of tips to help you make this dish come out perfectly every time. Whether you’re a seasoned cook or a beginner in the kitchen, this Chicken and Mushroom Skillet will quickly become one of your go-to recipes!
Why This Recipe Works
The key to making this dish so special is the combination of flavors. Let’s break down why this recipe is so irresistible:
- Chicken Breasts: Chicken breasts are the perfect lean protein base for this dish. When cooked properly, they turn out juicy and tender, providing a solid foundation for the creamy sauce and earthy mushrooms.
- Mushrooms: Mushrooms add an umami-rich flavor that complements the chicken beautifully. Whether you use cremini, baby bella, or white mushrooms, the addition of mushrooms to the sauce gives it both texture and depth.
- Asiago Cheese: Asiago cheese is one of those cheeses that has just the right balance of sharpness and creaminess. When melted into the sauce, it contributes a rich, nutty flavor that elevates the dish.
- Mustard: The Dijon mustard adds a tangy zing to the sauce, cutting through the richness of the cream and cheese. The whole grain mustard, if used, provides a bit of texture and an extra layer of flavor.
Together, these ingredients create a well-rounded dish that’s both comforting and sophisticated. And the best part? It’s all made in one skillet, which means minimal cleanup!
Ingredients for Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce
To create this masterpiece, you’ll need the following ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved lengthwise to make thinner cutlets)
- 1 tsp salt (for seasoning)
- ½ tsp black pepper (freshly ground for the best flavor)
- ½ tsp garlic powder (a great way to season chicken without overpowering)
- ½ tsp paprika (adds depth and a hint of smokiness)
- 2 tbsp olive oil (for searing the chicken and preventing it from sticking to the pan)
For the Creamy Sauce:
- 2 tbsp unsalted butter (adds richness and a smooth texture to the sauce)
- 8 oz cremini or baby bella mushrooms (sliced thinly; these mushrooms have a deep, earthy flavor that pairs beautifully with the chicken)
- 3 cloves garlic (minced; garlic is essential for adding that aromatic, savory punch)
- 1 cup heavy cream (creates the rich base for the sauce)
- ½ cup chicken broth (for added depth and to help thin out the sauce)
- 1 tbsp Dijon mustard (the main tangy flavor component of the sauce)
- ½ tsp whole grain mustard (optional; this adds some texture to the sauce and extra mustard flavor)
- ½ tsp dried thyme (or 1 tsp fresh thyme; thyme has a subtle earthiness that complements the mushrooms)
- ½ tsp red pepper flakes (optional; a pinch of heat adds complexity to the sauce)
- ½ cup shredded Asiago cheese (melted into the sauce, this cheese gives the dish its signature creamy, nutty flavor)
- Salt and black pepper (to taste; seasoning is key for balancing the flavors)
- 1 tbsp chopped fresh parsley (for garnish; adds a pop of color and a fresh, herbal finish)
Instructions: How to Make Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce
Step 1: Prepare the Chicken
Start by preparing the chicken. Since we’re using boneless, skinless chicken breasts, you’ll want to make them as uniform in thickness as possible. The best way to do this is by cutting them in half lengthwise, creating thinner cutlets. This helps the chicken cook evenly and quickly.
Once the chicken is prepped, season it generously with salt, pepper, garlic powder, and paprika. These simple seasonings will enhance the natural flavors of the chicken without overwhelming the dish.
Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. You’ll want the oil to be hot enough that the chicken sears nicely when it hits the pan. This helps lock in the juices and creates a beautiful golden crust.
Add the chicken breasts to the skillet and let them cook undisturbed for about 4-5 minutes on each side, or until they’re golden brown and cooked through (the internal temperature should reach 165°F). Once done, remove the chicken from the skillet and set it aside on a plate. This allows the chicken to rest while you make the sauce.
Step 2: Sauté the Mushrooms
In the same skillet, you’ll find all the delicious bits of chicken stuck to the bottom of the pan. These browned bits, called fond, are packed with flavor and will help give the sauce a rich depth. Add the butter to the skillet, and once it’s melted, toss in the sliced mushrooms. Cook them for about 5-7 minutes, stirring occasionally, until they’re golden brown and tender.
Mushrooms release a lot of moisture as they cook, so you may need to give them a little time to reduce. Don’t be tempted to turn the heat up too high—let them cook slowly to develop that deep umami flavor.
Once the mushrooms are browned and tender, add the minced garlic and cook for another 30 seconds, just until fragrant. Garlic is best when it’s gently sautéed, as it can burn quickly if the heat is too high.
Step 3: Make the Creamy Asiago Mustard Sauce
Now it’s time to build the sauce! Pour in the chicken broth and use a wooden spoon to scrape up any remaining bits of chicken and fond stuck to the bottom of the skillet. These flavorful remnants will infuse the sauce with richness.
Next, pour in the heavy cream. Stir everything together, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes to reduce slightly and thicken up.
Stir in the Dijon mustard and optional whole grain mustard. The Dijon will add a sharp, tangy flavor that pairs beautifully with the creamy base. If you like a little extra texture and mustard flavor, the whole grain mustard is a great choice.
Add in the dried thyme and red pepper flakes (if using). These ingredients add aromatic and savory depth, with a touch of heat if you like a little kick. Let the sauce simmer for another minute or so.
Finally, stir in the Asiago cheese. This will melt into the sauce, adding richness and that signature nutty, creamy flavor that makes this dish so irresistible. Taste the sauce, and adjust the seasoning with more salt and pepper if needed.
Step 4: Combine and Serve
Once the sauce is creamy and well-seasoned, return the cooked chicken breasts to the skillet. Spoon some of the sauce and mushrooms over the top of the chicken. Let everything simmer together for another 2-3 minutes to allow the flavors to meld.
The chicken should now be coated in the velvety Asiago mustard sauce, and the mushrooms will be nestled in among the creamy goodness. Garnish with freshly chopped parsley to add a touch of color and freshness.
Serve your Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce immediately. The sauce is perfect for spooning over mashed potatoes, pasta, rice, or even some sautéed greens. You can also pair it with a crisp green salad to balance out the richness of the dish.
Pro Tips for Success
- Use a heavy-bottomed skillet: A good skillet, such as cast iron or stainless steel, distributes heat evenly and helps create a perfect sear on the chicken.
- Don’t overcrowd the pan: When searing the chicken or cooking the mushrooms, make sure to leave some space between the pieces in the pan. This ensures they cook properly without steaming.
- Adjust the creaminess: If you prefer a lighter sauce, you can substitute half-and-half or whole milk for the heavy cream. Just be aware the sauce may not be as rich and thick.
- Make ahead: You can prepare the sauce ahead of time and store it in the fridge. When ready to serve, just reheat the sauce and add the chicken and mushrooms.
Final Thoughts
This Chicken and Mushroom Skillet with Creamy Asiago Mustard Sauce is a perfect dinner for any occasion. It’s rich, flavorful, and surprisingly easy to make, even on busy weeknights. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress. So why wait? Give this recipe a try, and let me know how it turns out!