Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
This Chicken and Mushroom Skillet features tender chicken pieces and earthy mushrooms cooked in a rich, creamy sauce made with Asiago cheese and a touch of mustard for a delightful balance of flavors. Perfect for a weeknight dinner, this dish serves well with pasta or rice.
Equipment
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups
- 1 measuring spoons
- 1 knife
- 1 cutting board
Ingredients
- 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces.
- 8 oz cremini or button mushrooms Sliced.
- 2 tablespoons olive oil
- 1 small onion Diced.
- 2 cloves garlic Minced.
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 1 tablespoon Dijon mustard
- to taste salt and pepper
- for garnish fresh parsley Chopped.
Instructions
- Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté for an additional 4-5 minutes, or until the mushrooms are tender and browned.
- Push the vegetables to the side of the skillet and add the chicken pieces. Season with salt and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Pour in the chicken broth and allow it to simmer for 2 minutes.
- Stir in the heavy cream, Dijon mustard, and grated Asiago cheese. Mix well to combine and let the sauce simmer for another 5 minutes, or until it thickens slightly.
- Taste and adjust the seasoning if necessary.
- Garnish with fresh parsley before serving for added color and flavor.
- Serve this dish over cooked pasta, rice, or alongside crusty bread to soak up the delicious sauce.
Notes
Garnish with fresh parsley before serving for added color and flavor. Serve this dish over cooked pasta, rice, or alongside crusty bread to soak up the delicious sauce. Enjoy!