Why Make This Recipe
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is an easy yet flavorful dish that impresses at any dinner table. It combines tender chicken with rich mushrooms and a creamy sauce that tantalizes the taste buds. The unique twist of Dijon mustard coupled with Asiago cheese delivers a distinct flavor that sets this meal apart. This recipe is perfect for busy weeknights or casual get-togethers because it’s quick to prepare and requires just one pan. Plus, the variety of textures and flavors makes it a real crowd-pleaser. Whether you are a seasoned cook or a kitchen novice, this dish is approachable and straightforward.
How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Making Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is simple. It involves a few steps, yet the results are delicious. Follow this guide to prepare a delightful meal everyone will love.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- Fresh parsley, chopped for garnish
Directions
Season the Chicken: Start by seasoning the chicken thighs with salt and black pepper. This adds initial flavor before cooking.
Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Then, add the seasoned chicken to the skillet. Cook for about 5-7 minutes on each side or until the chicken is golden brown. Once done, remove the chicken from the skillet and set it aside.
Sauté Garlic and Butter: Using the same skillet, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until it becomes fragrant. This step adds a wonderful aroma and savory flavor to the dish.
Cook the Mushrooms: Next, add the sliced mushrooms to the skillet. Cook them for about 5 minutes, stirring occasionally, until they are tender and nicely browned. The mushrooms absorb the flavors of the garlic and butter.
Create the Creamy Sauce: Stir in the heavy cream, Dijon mustard, and grated Asiago cheese. Mix well, ensuring the cheese melts completely and the ingredients are well combined. This creamy blend forms the heart of the dish.
Combine Ingredients: Return the cooked chicken to the skillet. Coat the chicken with the creamy mushroom sauce, making sure each piece is covered in the sauce.
Simmer: Lower the heat and allow the dish to simmer for 5-10 minutes. This step ensures that the chicken is cooked through and allows the flavors to meld together beautifully.
Garnish and Serve: Finally, garnish the dish with fresh chopped parsley before serving. This adds a touch of color and freshness to the dish.
How to Serve Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Serving Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is simple and enjoyable. You can serve it directly from the skillet for a rustic look, or plate it individually for a more formal presentation. This dish pairs wonderfully with a side of rice or simply crusty bread to soak up the delicious creamy sauce. Steamed vegetables or a fresh green salad can be good sides as they add a nice contrast to the richness of the dish. Don’t forget to drizzle some of the creamy sauce over the chicken for a visually pleasing effect.
How to Store Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Storing leftovers is easy and can help you enjoy this beautiful dish later. Let the Chicken and Mushroom Skillet cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. It’s best to keep the creamy sauce with the chicken to maintain its flavor and moisture. To reheat, place it on the stove over low heat, stirring occasionally, until warmed through. You can also heat it in the microwave, covered, for a few minutes, checking and stirring halfway to avoid hot spots.
Tips to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Choose the Right Chicken: Boneless, skinless chicken thighs are great for this recipe as they tend to stay juicy and tender. However, chicken breasts work just as well if you prefer them.
Fresh Ingredients: Use fresh mushrooms for the best flavor. Button mushrooms work well, but you can also experiment with cremini or shiitake mushrooms for a richer taste.
Adjust the Sauce: If you find the sauce too thick, add a little chicken broth or water to reach your desired consistency. If you prefer it richer, a bit more cream works too.
Experiment with Cheeses: Asiago cheese adds a unique flavor, but feel free to substitute it with parmesan or even a sharp cheddar for a different taste.
Don’t Rush the Cooking: Allow the chicken to cook properly and brown nicely for the best flavor. Rushing may result in boiling instead of searing.
Variation
If you want to add a little twist to this dish, consider adding spinach or kale to the mushroom mixture for extra nutrients and color. You can also consider using different types of meat, like pork chops, or even a vegetarian option with firm tofu or cauliflower. Each will offer a unique taste while staying true to the creamy and hearty element of the dish.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Cooking frozen chicken directly in the skillet might result in uneven cooking and could make the chicken tough.
Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time. Cook it, let it cool, and store it in the fridge. When ready to serve, reheat gently on the stove to avoid curdling the cream.
Is there a substitute for heavy cream?
If you want to lighten the dish, you can use half-and-half or a combination of milk and sour cream. This will change the texture slightly, but it will still be delicious.
Make sure to enjoy your cooking process, and don’t hesitate to share this delightful meal with family and friends. The creamy, rich flavors will surely be a hit!
Print
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious and easy one-pan dish featuring tender chicken in a creamy sauce with mushrooms and a hint of Dijon mustard.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken thighs with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes on each side until golden brown. Remove chicken and set aside.
- Melt unsalted butter in the same skillet, add minced garlic, and sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook for about 5 minutes until tender and browned.
- Stir in the heavy cream, Dijon mustard, and grated Asiago cheese, mixing well until the cheese melts completely.
- Return the chicken to the skillet and coat with the creamy sauce.
- Lower the heat, simmer for 5-10 minutes to ensure the chicken is cooked through and flavors meld.
- Garnish with fresh chopped parsley before serving.
Notes
Serve this dish directly from the skillet or plate individually. Pairs well with rice, crusty bread, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
Keywords: chicken, mushrooms, creamy sauce, one-pan meal, dinner