Description
This Chicken and Mushroom Skillet is a flavorful and creamy dish featuring tender boneless chicken breasts cooked in a rich Asiago cheese and mustard sauce. Sautéed mushrooms, onions, and a touch of thyme add depth to the sauce, which is finished with a blend of grainy and Dijon mustards for a tangy kick. Perfect for a comforting weeknight dinner, this recipe delivers a delightful balance of savory and creamy textures within 50 minutes.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons oil or butter
- 4 (6 ounce) boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1/2 cup asiago cheese, grated
Vegetables and Herbs
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
Instructions
- Heat the oil: Heat the oil in a heavy-bottomed skillet over medium-high heat to prepare for sautéing the chicken.
- Cook the chicken: Season the pounded chicken breasts generously with salt and pepper. Add them to the hot skillet and cook until golden brown on both sides, about 4-6 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and onion: Add the sliced mushrooms and diced onion to the same skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 10 minutes, which intensifies their flavor.
- Add garlic and thyme: Stir in the chopped garlic and thyme, cooking for about 30 seconds until fragrant, ensuring the herbs soften and release aroma.
- Deglaze the pan: Pour in the white wine or chicken broth to deglaze the pan, scraping up any brown bits stuck to the bottom. This adds great flavor to the sauce.
- Add liquids and mustard: Stir in the remaining chicken broth and heavy cream, then whisk in both the grainy and Dijon mustard. Season with salt and pepper to taste, combining all the sauce ingredients thoroughly.
- Simmer with chicken: Return the cooked chicken breasts to the skillet. Bring the mixture to a boil, then reduce heat and let it simmer until the sauce thickens, about 5 minutes, allowing the flavors to meld.
- Finish with cheese: Stir in the grated Asiago cheese until melted and incorporated into the sauce. Remove the skillet from heat and serve immediately for best taste and texture.
Notes
- For a richer flavor, butter can be used instead of oil to sauté the chicken and vegetables.
- If you prefer a lower alcohol content, substitute white wine with chicken broth entirely.
- Ensure the chicken breasts are pounded to an even thinness to promote even cooking and tenderness.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Pair this dish with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
