This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is the kind of comforting dinner that feels restaurant-worthy while being surprisingly easy to make at home. Tender, golden-brown chicken is cooked with earthy mushrooms and coated in a rich, velvety sauce made with cream, Asiago cheese, Dijon mustard, garlic, and herbs.
Everything comes together in one skillet, making this an excellent choice for a cozy weeknight dinner or an impressive meal for guests.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts or 6 chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
For the Mushroom Sauce
- 8 ounces (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon butter
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) chicken broth
- ¾ cup (75 g) freshly grated Asiago cheese
- 1½ tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Chicken
If the chicken breasts are very thick, carefully slice them horizontally into thinner cutlets. This helps them cook more evenly and quickly.
Pat the chicken dry with paper towels, then season both sides with salt, black pepper, paprika, and Italian seasoning.
2. Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once hot, add the seasoned chicken. Cook for about 4–6 minutes per side, depending on thickness, until nicely browned and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer the chicken to a plate and loosely cover it with foil.
3. Cook the Mushrooms
Reduce the heat to medium and add another tablespoon of butter to the same skillet.
Add the sliced mushrooms and shallot. Cook for approximately 5–7 minutes, stirring occasionally, until the mushrooms become tender and golden brown.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
4. Make the Creamy Mustard Sauce
Pour the chicken broth into the skillet and scrape the bottom with a wooden spoon to loosen all those flavorful browned bits.
Let the broth simmer for about 2 minutes.
Reduce the heat to medium-low and add the heavy cream, Dijon mustard, Worcestershire sauce, Italian seasoning, and black pepper. Stir well.
Allow the sauce to gently simmer for 3–4 minutes. Avoid boiling it aggressively, as high heat can cause the cream sauce to become grainy.
5. Add the Asiago Cheese
Gradually sprinkle the grated Asiago cheese into the sauce while stirring continuously.
Continue stirring until the cheese melts and the sauce becomes smooth, creamy, and slightly thickened.
Taste and adjust the seasoning with additional salt or pepper if needed.
6. Return the Chicken to the Skillet
Place the cooked chicken back into the skillet, spooning the creamy mushroom sauce over the top.
Let everything simmer gently for 2–3 minutes so the chicken can absorb some of the sauce and the flavors can come together.
Finish with freshly chopped parsley.
Tips for the Best Chicken Skillet
Use freshly grated Asiago cheese: It melts more smoothly than many pre-shredded cheeses and gives the sauce a stronger, nuttier flavor.
Don’t overcrowd the chicken: If your skillet is small, sear the chicken in batches. Crowding can cause the chicken to steam instead of developing a golden crust.
Brown the mushrooms well: Give them enough time to release their moisture and develop a deep golden color. This adds tremendous flavor to the finished sauce.
Keep the sauce at a gentle simmer: High heat can cause dairy-based sauces to separate or become grainy.
Adjust the mustard: Dijon provides a pleasant tang that balances the richness of the cream and cheese. For a milder sauce, start with 1 tablespoon and add more to taste.
What to Serve With Creamy Chicken and Mushrooms
This skillet is delicious served over:
- Mashed potatoes
- Buttered egg noodles
- Steamed rice
- Pasta
- Garlic mashed cauliflower
- Roasted potatoes
- Crusty bread
- Steamed green beans
- Roasted asparagus
The creamy sauce is especially good with something that can soak it up, so don’t forget the bread or your favorite side dish.
Variations
For extra flavor, add a handful of baby spinach during the final few minutes of cooking and let it wilt into the sauce.
You can also add sun-dried tomatoes for a slightly sweet, tangy contrast to the creamy Asiago sauce.
For a lighter version, substitute half-and-half for heavy cream, although the sauce will be somewhat less rich and thick.
If you enjoy a stronger mushroom flavor, use a combination of cremini, button, and baby bella mushrooms.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low to medium-low heat. Add a splash of chicken broth or cream if the sauce has thickened too much in the refrigerator.
Avoid reheating the dish over very high heat, as the creamy cheese sauce can separate.
Final Thoughts
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce brings together everything you want in a comforting dinner: juicy chicken, savory mushrooms, plenty of garlic, tangy Dijon mustard, and a rich Asiago cream sauce. Best of all, the entire meal comes together in one skillet, making cleanup simple.
Serve it with mashed potatoes, pasta, rice, or crusty bread, and you’ll have a satisfying homemade dinner that’s easy enough for a busy weeknight but delicious enough for a special occasion.