If you’re in search of a dish that’s cozy yet refined, creamy yet flavorful, and quick enough for a weeknight while elegant enough for guests, this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce will exceed expectations. With its rich texture, earthy mushrooms, and tangy notes from Dijon and whole-grain mustard, this recipe brings gourmet quality right to your home kitchen—all in one skillet.

This dish is ideal for food lovers who appreciate bold flavors balanced with creamy richness. Whether you’re cooking for two or entertaining friends, it’s a meal that garners compliments and second helpings.

Why You’ll Love This Skillet Dinner

There’s something incredibly satisfying about a one-pan dinner that delivers both comfort and complexity. This dish hits all the right notes:

• Quick and easy: Ready in about 30 minutes.

• Sophisticated flavor profile: The combination of Asiago and mustard is elevated, yet comforting.

• Flexible: Works with pasta, rice, or crusty bread.

• Crowd-pleasing: Perfect for dinner parties or a weeknight upgrade.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 cups mixed mushrooms (button, cremini, shiitake), sliced

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup dry white wine (optional)

• 1 cup heavy cream

• 1/4 cup Asiago cheese, grated

• 2 tsp Dijon mustard

• 1 tsp whole-grain mustard

• Salt and pepper, to taste

• Fresh parsley or thyme, chopped (for garnish)

• Freshly ground black pepper, for serving

Kitchen Equipment Needed

To make this recipe, you’ll need:

• Large skillet or sauté pan

• Cutting board and sharp knife

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Grater for Asiago cheese

Step-by-Step Instructions

1. Prepare and Season the Chicken

Pat the chicken dry and season generously with salt and pepper.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until golden and cooked through (about 5–7 minutes). Remove from skillet and set aside.

3. Sauté the Onion and Mushrooms

Lower the heat to medium. Add the chopped onion and cook for 3–4 minutes until soft. Add the sliced mushrooms and cook for another 5 minutes until browned and most of the moisture has evaporated.

4. Add Garlic and Deglaze

Add the minced garlic and cook for 1 minute. If using white wine, pour it in now, scraping up the browned bits from the pan. Cook until reduced, about 2–3 minutes.

5. Create the Creamy Sauce

Reduce heat to low. Stir in the heavy cream and simmer for 2–3 minutes until it begins to thicken. Add the grated Asiago cheese and stir until melted and smooth.

6. Add the Mustards

Stir in Dijon and whole-grain mustard. Taste the sauce and adjust seasoning with salt and pepper as needed.

7. Return the Chicken and Serve

Add the cooked chicken back to the skillet and toss to coat. Let everything heat through for about 1–2 minutes. Finish with fresh herbs and a final twist of black pepper.

Expert Tips for Success

• Use a mix of mushrooms for deeper flavor. Shiitake adds an especially savory, umami punch.

• Don’t skip the wine if you have it—it adds acidity and complexity. If you prefer not to use alcohol, substitute with chicken broth and a splash of lemon juice.

• Asiago cheese melts beautifully and adds a salty, nutty character. Freshly grated is best.

• Adjust mustard to taste. For more tang, increase the whole-grain mustard.

What to Serve With This Creamy Skillet Dish

This dish is rich and versatile, so it pairs well with a variety of sides:

• Pasta: Egg noodles, penne, or tagliatelle are ideal.

• Mashed potatoes: A creamy base for the sauce to shine.

• Rice or quinoa: For a slightly lighter option.

• Crusty bread or baguette: Perfect for mopping up the sauce.

• Greens: A simple arugula or spinach salad adds freshness.

Wine Pairings:

• Chardonnay – Buttery and round, it mirrors the creaminess of the sauce.

• Pinot Noir – Especially good if mushrooms are the star.

• Viognier or white Rhône blends – Floral and rich without overpowering.

How to Store and Reheat Leftovers

Storage:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid microwaving if possible, which can dry out the chicken.

Freezing:
Cream-based sauces don’t freeze well, so this dish is best enjoyed fresh or refrigerated only.

Variations and Customizations

• Swap the chicken: Use turkey breast, pork medallions, or tofu for variety.

• Go vegetarian: Skip the chicken and double the mushrooms. Add spinach or roasted cauliflower.

• Make it spicy: A pinch of red pepper flakes adds a gentle kick.

• Add greens: Stir in spinach, kale, or Swiss chard at the end for a nutritional boost.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more richness and are harder to overcook. Just adjust cooking time slightly.

Is there a substitute for Asiago cheese?

Yes. Parmesan, Pecorino Romano, or Gruyère work well, though each has its own flavor profile.

Can I make this dairy-free?

While not ideal for this particular dish, you can try unsweetened coconut cream and a dairy-free hard cheese, though the taste will differ.

What if I don’t have Dijon mustard?

You can use just whole-grain mustard or substitute with stone-ground mustard. Yellow mustard is not recommended due to its sharp tang.

Final Thoughts

This Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce is the kind of dish that turns a simple dinner into something special. With a balance of savory mushrooms, creamy cheese, and zesty mustard, it’s packed with depth and flavor in every bite. It’s also easy to adapt and sure to become a household favorite.

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Let me know if you’d like to see more one-pan dinner recipes or explore other dishes featuring Asiago cheese.