Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Golden-seared chicken breasts nestled in a velvety asiago cream sauce, laced with whole grain mustard and tender mushrooms—this dish is a flavor-packed masterpiece that turns weeknight cooking into something extraordinary. With its rich aroma and rustic charm, this skillet dinner offers the kind of comfort that feels like a warm hug after a long day. The combination of savory mushrooms, sharp asiago cheese, and a tangy hint of mustard creates a harmony that’s both indulgent and balanced.

Perfect for cozy dinners or a quick yet impressive meal when you’ve got guests over, this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce delivers restaurant-quality flavor without the stress. It all comes together in a single pan, making cleanup as satisfying as every bite. Whether you’re serving it over mashed potatoes, buttery noodles, or with a crisp side salad, this dish is bound to earn a permanent spot in your dinner rotation.

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Why You’ll Love This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

• One-pan wonder: Less mess, more flavor. Everything cooks in one skillet for easy cleanup.
• Bold, creamy flavor: Asiago cheese and mustard give the sauce depth and tang that’s irresistibly rich.
• Perfectly balanced: The creaminess is offset by the earthiness of mushrooms and brightness from fresh herbs.
• Fast and fancy: Ready in under 40 minutes, yet elegant enough to serve at a dinner party.
• Customizable: Works great with chicken thighs or even pork chops—this sauce is your new best friend.

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Preparation Phase & Tools to Use

(Essential Tools and Equipment + Importance of Each Tool)

To master this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce, having the right tools on hand can make a world of difference in both flavor and efficiency.

• Large Cast Iron or Stainless Steel Skillet: This is key for creating that golden crust on the chicken and developing fond (those browned bits that add flavor) before deglazing the pan for your sauce. Avoid nonstick if possible—this dish thrives on caramelization.
• Sharp Chef’s Knife: You’ll need a sharp blade to slice mushrooms cleanly and butterfly or trim chicken breasts evenly for uniform cooking.
• Meat Mallet (optional): Helps even out the chicken thickness for faster, more consistent cooking.
• Tongs: Handy for flipping chicken safely and moving ingredients around without losing heat or control.
• Wooden Spoon or Silicone Spatula: Ideal for stirring the sauce without scratching your pan and for incorporating the cheese smoothly.
• Measuring Cups & Spoons: For accurate amounts of cream, cheese, and mustard—you want that sauce balanced, not overwhelming.

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Preparation Tips

• Pat the Chicken Dry: Moisture on the chicken prevents a good sear. Use paper towels to dry them thoroughly before seasoning.
• Slice Mushrooms Evenly: Uniform slices ensure even cooking and a pleasing texture in every bite.
• Grate the Asiago Fresh: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly into the sauce.
• Don’t Rush the Browning: Let the chicken sit undisturbed in the pan for a few minutes per side to get that crisp, golden crust. It adds a rich, umami depth to the final sauce.
• Deglaze With Broth or Wine: After cooking the mushrooms, add a splash of chicken broth (or dry white wine) to lift all those flavorful bits from the bottom of the skillet.
• Add Cheese Last: Stir in asiago off the heat or just at the end to avoid clumping or breaking the sauce.

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Ingredients for Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Here’s everything you’ll need to bring this rich and comforting skillet dinner to life:

• 2 large boneless, skinless chicken breasts (butterflied or halved lengthwise for even cooking)
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour (for dredging the chicken)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth (low sodium preferred, or use dry white wine)
• 1 cup heavy cream
• 1/2 cup freshly grated asiago cheese
• 1 tablespoon whole grain mustard (or Dijon if you prefer a smoother texture)
• 1/2 teaspoon dried thyme (or 1 tsp fresh thyme leaves)
• Fresh parsley, chopped, for garnish

Optional additions:

• A splash of white wine before adding cream
• A pinch of red pepper flakes for subtle heat
• Spinach or peas stirred in at the end for added color and nutrients

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Step-by-Step Instructions for Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Step 1: Prepare and Season the Chicken

Butterfly or slice the chicken breasts horizontally to create four thinner cutlets. Pat them dry with paper towels, then season both sides with salt and pepper. Lightly dredge in flour, shaking off the excess. This helps create a golden crust and slightly thickens the sauce later.

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Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temp of 165°F / 74°C). Remove the chicken and set aside on a plate, covered.

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Step 3: Sauté the Mushrooms

Add the remaining olive oil and butter to the same skillet. Toss in the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender. Add garlic and thyme, and sauté for another 30 seconds until fragrant.

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Step 4: Deglaze the Pan

Pour in the chicken broth (or white wine), scraping the bottom of the pan with a wooden spoon to lift all the flavorful browned bits. Simmer for 2–3 minutes until slightly reduced.

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Step 5: Make the Asiago-Mustard Cream Sauce

Reduce heat to low and stir in the heavy cream, asiago cheese, and whole grain mustard. Let the sauce simmer gently, stirring constantly, until cheese is fully melted and the sauce is smooth and creamy—about 3–5 minutes.

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Step 6: Return Chicken to the Pan

Nestle the cooked chicken breasts back into the skillet, coating them in the sauce. Let everything simmer together for another 2–3 minutes to warm through and meld flavors. Taste and adjust seasoning with salt and pepper as needed.

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Step 7: Garnish and Serve

Sprinkle with freshly chopped parsley for color and brightness. Serve hot over mashed potatoes, pasta, or rice to soak up every drop of the creamy sauce.

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Notes

• Asiago matters: Use aged asiago for sharper flavor, or mild asiago for a smoother, more subtle sauce. Freshly grated is best for melting.
• Sauce thickness: If the sauce feels too thick, loosen it with a splash of broth or a bit of reserved pasta water. If it’s too thin, simmer it a little longer.
• Make it low-carb: Skip the flour dredge and just season the chicken before searing. The sauce is naturally low-carb and keto-friendly.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: If your skillet is too small, sear the chicken in batches. Crowding lowers the pan temperature and causes steaming instead of browning.
• Using pre-shredded cheese: These often contain anti-caking agents that prevent proper melting, resulting in a grainy sauce.
• Overcooking the chicken: Thin cutlets cook quickly. Keep an eye on them and remove as soon as they reach 165°F (74°C).
• Rushing the mushrooms: Let them brown and release their moisture before adding garlic. This builds deeper flavor.
• Adding cheese over high heat: This can cause the sauce to break. Reduce the heat to low before stirring in the asiago.
• Skipping the deglaze step: That golden brown goodness at the bottom of the pan adds serious flavor to your sauce.
• Using cold cream: Bring the cream close to room temperature before adding, so it doesn’t curdle when it hits the hot pan.
• Not tasting before serving: Always adjust salt and pepper at the end—it brings the dish to life.

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What to Serve With Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

This rich and savory dish pairs beautifully with a variety of sides—whether you want something indulgent or fresh and simple to balance the creamy sauce.

8 Recommendations

1. Garlic Mashed Potatoes
   Creamy and buttery, mashed potatoes are perfect for soaking up that luxurious asiago mustard sauce.
2. Buttered Egg Noodles
   Simple, satisfying, and the ideal base for the tender chicken and mushrooms.
3. Steamed Broccolini or Green Beans
   Bright and slightly bitter greens cut through the richness of the cream sauce beautifully.
4. Crusty Artisan Bread
   Serve with slices of warm, crusty bread to mop up every last bit of sauce straight from the skillet.
5. Parmesan Polenta
   Soft, cheesy polenta provides a creamy bed that complements the textures of the dish.
6. Wild Rice Pilaf
   Nutty and slightly chewy, wild rice adds a wholesome touch and contrasts well with the creamy sauce.
7. Lemon-Herb Couscous
   Light and zesty, couscous brightens the plate without overpowering the star flavors.
8. Crisp Side Salad with Vinaigrette
   A fresh arugula or mixed greens salad dressed with a tangy vinaigrette helps cut through the richness and refresh your palate.

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Storage Instructions

If you have leftovers (lucky you), this dish stores and reheats well with a few simple guidelines:

• Refrigerator: Store cooled chicken and sauce in an airtight container in the fridge for up to 3–4 days.
• Freezer: While you can freeze this dish, the cream sauce may separate when reheated. If freezing, let cool completely and store in a freezer-safe container for up to 2 months. Reheat gently and stir well.
• Reheating: Warm slowly in a skillet over low heat, adding a splash of broth or cream to rehydrate the sauce. Avoid microwaving if possible to prevent the sauce from breaking.

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Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: ~480 kcal
• Protein: 38g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 2g
• Fat: 33g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Cholesterol: 140mg
• Sodium: 520mg

Note: Values are estimates and may vary depending on specific brands and ingredient variations.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and tend to stay juicier. Just increase the searing time slightly to ensure they’re fully cooked through.

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2. What can I substitute for asiago cheese?

If you don’t have asiago, parmesan or romano are great alternatives. Just note that each will slightly change the flavor profile—asiago has a sharper tang.

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3. Can I make this dish dairy-free?

You can try using full-fat coconut milk or a dairy-free cream alternative, but the flavor will change. Nutritional yeast and a bit of Dijon can add some cheesy tang if skipping the asiago.

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4. Is this recipe gluten-free?

Not as written (due to the flour dredge), but you can easily make it gluten-free by using a gluten-free flour blend or skipping the dredge altogether.

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5. Can I make the sauce ahead of time?

It’s best fresh, but you can make the sauce a few hours in advance and gently reheat it. Stir constantly over low heat and add a splash of cream or broth if it thickens too much.

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6. What kind of mustard is best?

Whole grain mustard adds texture and visual appeal, but Dijon works beautifully if you prefer a smooth sauce. Avoid yellow mustard—it’s too sharp for this dish.

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7. How can I make the sauce thicker?

Simmer it a bit longer, or stir in a small slurry of cornstarch and water (1 tsp each) to thicken without altering the flavor.

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8. Can I add vegetables to this?

Definitely! Baby spinach, green peas, or sautéed zucchini can be added near the end for extra nutrition and color without complicating the dish.

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Conclusion

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is the kind of dish that feels like it took hours—but only demands a single skillet and under 40 minutes of your time. The rich, savory sauce clings to the tender chicken and mushrooms, delivering bold comfort with every bite. Whether you’re making it for a cozy dinner or impressing guests, this recipe has that magic balance of elegance and ease. Try it once, and you’ll be hooked.

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