Description
A quick and delicious one-pan meal featuring tender chicken breasts and earthy mushrooms in a rich, creamy Asiago and mustard sauce. Perfect for a weeknight dinner that feels gourmet.
Ingredients
Scale
For the Crust:
- 1 1/2 lbs boneless, skinless chicken breasts, pounded to even thickness
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup Dijon mustard
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Prepare the Crust:
- Season the chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook until they release their moisture and become golden, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream and Dijon mustard until well combined. Add the grated Asiago cheese and stir until melted and the sauce is smooth.
- Return the cooked chicken to the skillet, nestling it into the sauce. Let it warm through for 2-3 minutes. Garnish with fresh parsley and serve.
Notes
You can customize the seasonings to taste. For a milder mustard flavor, use whole-grain mustard instead of Dijon.