Tender golden chicken and hearty mushrooms simmered in a rich, creamy Asiago and mustard sauce. This comforting one-skillet dinner is packed with savory flavor and comes together beautifully for an easy weeknight meal.
Ingredients
For the Chicken
1½ lbs (680 g) boneless, skinless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
2 tbsp olive oil
1 tbsp butter
For the Mushroom Sauce
8 oz (225 g) mushrooms, sliced
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken broth
¾ cup freshly grated Asiago cheese
1½ tbsp Dijon mustard
1 tsp whole-grain mustard, optional
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp fresh parsley, chopped
1 tsp lemon juice, optional
Instructions
- Prepare the Chicken
Pat the chicken dry with paper towels.
If using chicken breasts, slice them horizontally into thinner cutlets so they cook evenly.
Season both sides with salt, black pepper, garlic powder, and Italian seasoning.
- Sear the Chicken
Heat a large skillet over medium-high heat.
Add olive oil and butter. Once hot, add the chicken in a single layer.
Cook for approximately 4–5 minutes per side, depending on thickness, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the chicken to a plate and loosely cover.
- Sauté the Mushrooms
Using the same skillet, add the sliced mushrooms.
Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Add the chopped onion and cook for another 2–3 minutes.
- Add the Garlic
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Be careful not to burn the garlic.
- Make the Creamy Mustard Sauce
Reduce the heat to medium-low.
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. These add lots of flavor to the sauce.
Stir in the heavy cream, Dijon mustard, whole-grain mustard if using, Italian seasoning, black pepper, and red pepper flakes.
Simmer gently for 3–4 minutes. Do not let the sauce boil aggressively.
- Add the Asiago
Reduce the heat to low.
Gradually stir in the freshly grated Asiago cheese until melted and the sauce becomes smooth and creamy.
If the sauce becomes too thick, add a small splash of chicken broth.
- Return the Chicken
Place the chicken back into the skillet.
Spoon the creamy mushroom sauce over the chicken.
Simmer gently for 3–5 minutes, allowing the chicken to absorb some of the sauce and the flavors to come together.
- Finish & Serve
Turn off the heat and add a small squeeze of lemon juice if desired.
Garnish with fresh chopped parsley and a little extra grated Asiago.
Serve immediately.
What to Serve With It
This chicken skillet pairs beautifully with:
Mashed potatoes
Egg noodles
Rice
Pasta
Crusty garlic bread
Roasted broccoli
Green beans
Steamed asparagus
Cauliflower rice for a lower-carb option
A simple green salad
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~470
Protein: ~43 g
Carbohydrates: ~8 g
Fiber: ~1 g
Net Carbs: ~7 g
Fat: ~29 g
Saturated Fat: ~15 g
Sodium: ~750 mg
Nutrition is an estimate and will vary depending on the chicken, cheese, broth, cream, and mustard brands used.
Nut & Allergen Information
Peanuts: None in the recipe as written.
Tree nuts: None in the recipe as written.
Milk/Dairy: Contains butter, heavy cream, and Asiago cheese.
Gluten/Wheat: The main ingredients are naturally gluten-free, but chicken broth, mustard, and seasonings can vary by brand. Check labels if strict gluten-free preparation is required.
Soy: Not intentionally included, but check processed ingredients such as broth and mustard.
Eggs: No eggs are required.
Allergy-Friendly Adjustments
Dairy-free: Use olive oil instead of butter and a suitable dairy-free cream and cheese alternative.
Gluten-free: Choose certified gluten-free chicken broth and check all packaged ingredients.
Nut-free: This recipe is naturally nut-free as written, but use products processed in a nut-free environment if cooking for someone with a severe allergy.
Recipe Q&A
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely. Boneless, skinless chicken thighs are especially juicy and flavorful. Adjust the cooking time as needed.
Q: Can I use pre-shredded Asiago cheese?
A: You can, but freshly grated Asiago melts more smoothly and usually gives the sauce a better texture.
Q: Can I substitute Parmesan for Asiago?
A: Yes. Parmesan works very well, although Asiago gives the sauce a slightly sharper, nuttier flavor.
Q: Can I use mushrooms other than white mushrooms?
A: Yes. Baby bella, cremini, shiitake, or a combination of mushrooms work wonderfully.
Q: Can I make this without mustard?
A: Yes. The sauce will still be creamy and delicious, but mustard adds a subtle tang that balances the richness.
Q: What can I use instead of heavy cream?
A: Half-and-half can be used for a lighter sauce. The final sauce will be less rich and may be slightly thinner.
Q: How do I prevent the cream sauce from separating?
A: Keep the heat at medium-low or low once the cream is added, and avoid a rapid boil. Add the cheese gradually over low heat.
Q: How can I thicken the sauce?
A: Let it gently simmer for a few extra minutes. You can also whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce if needed.
Q: Can I make this recipe low-carb?
A: Yes. Serve it with cauliflower rice, zucchini noodles, steamed vegetables, or a green salad instead of pasta, rice, or potatoes.
Q: Can I prepare this ahead of time?
A: Yes. Prepare the dish and refrigerate it. Reheat gently on the stovetop so the creamy sauce stays smooth.
Q: How long do leftovers last?
A: Store them in an airtight container in the refrigerator for up to 3–4 days.
Q: Can I freeze the creamy chicken?
A: Freezing is possible, but cream-based sauces can sometimes separate after thawing. For the best texture, refrigerate and enjoy within a few days.
Q: What if my sauce is too thick?
A: Stir in a small amount of warm chicken broth or cream until you reach your desired consistency.
Q: Can I add vegetables?
A: Definitely! Spinach, broccoli, asparagus, kale, or sun-dried tomatoes are excellent additions.
Q: Is this a one-pan recipe?
A: Yes. Everything can be prepared in one large skillet, making it flavorful and easy to clean up.
