Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a rich, savory dish where tender chicken breasts are seared and simmered in a velvety sauce made with earthy mushrooms, sharp Asiago cheese, and a bold hint of Dijon mustard. It’s elegant enough for entertaining, but simple enough to make on a busy weeknight. I love how every bite is layered with deep flavor and comforting creaminess.
Why You’ll Love This Recipe
I love this recipe because it’s hearty, full of character, and made in one skillet—so the flavors build together beautifully. The mushrooms bring umami depth, the Asiago adds a nutty sharpness, and the mustard cuts through the richness with just the right zing. It pairs effortlessly with mashed potatoes, rice, or crusty bread to soak up every drop of that irresistible sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Salt and black pepper
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Olive oil or butter
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Mushrooms (cremini or button, sliced)
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Garlic (minced)
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Shallots or onion (finely chopped)
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Dijon mustard
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Heavy cream
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Grated Asiago cheese
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Chicken broth
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Fresh thyme or parsley (for garnish)
Directions
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I season the chicken on both sides with salt and pepper.
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In a large skillet, I heat oil or butter over medium-high heat and sear the chicken until golden and nearly cooked through. I remove it and set it aside.
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In the same skillet, I add more oil if needed and sauté the shallots and garlic until fragrant, then add the mushrooms and cook until browned and tender.
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I stir in Dijon mustard, pour in the chicken broth, and scrape up the browned bits from the bottom of the pan.
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I reduce the heat and stir in heavy cream and Asiago cheese, letting it melt into a smooth, creamy sauce.
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I return the chicken to the skillet, spoon some sauce over the top, and let it simmer gently for 5–7 minutes, until the chicken is fully cooked and the sauce has thickened.
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I garnish with fresh thyme or parsley and serve hot.
Servings and timing
This recipe serves 4 and takes about 35 minutes total—10 minutes to prep and 25 minutes to cook.
Variations
Sometimes I add a splash of white wine with the broth for extra depth or stir in spinach toward the end for a pop of green. If I don’t have Asiago, I use Parmesan or Gruyère for a similar flavor profile. For a lighter version, I use half-and-half instead of heavy cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. I avoid high heat so the cheese doesn’t separate.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless thighs—they stay juicy and work beautifully in this sauce.
What sides go well with this dish?
I like serving it with mashed potatoes, buttered noodles, rice, or crusty bread to soak up the sauce. Roasted veggies or a crisp green salad also pair well.
Is this dish gluten-free?
Yes, as long as I use gluten-free broth and mustard. I double-check labels to be safe.
Can I make this ahead?
Yes, I cook the dish and store it in the fridge, then reheat gently before serving. The sauce may thicken in the fridge, so I add a splash of cream or broth when reheating.
What’s a good substitute for Asiago cheese?
Parmesan, Pecorino Romano, or even a sharp white cheddar can work well if I don’t have Asiago.
Conclusion
Creamy Chicken and Mushroom Skillet with Asiago and Mustard is a rich, elegant, and deeply satisfying meal that comes together quickly in one pan. It’s perfect when I want something cozy but not heavy, and the combination of creamy cheese, savory mushrooms, and zesty mustard always makes it feel a little extra special. Whether for a dinner party or just a quiet night in, this recipe never disappoints.
