Description
A quick and elegant one-pan meal featuring tender chicken and earthy mushrooms in a rich, creamy Asiago and mustard sauce. Perfect for a weeknight dinner that feels special.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 cup shredded Asiago cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: 1/2 cup dry white wine (reduce broth by 1/2 cup)
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and cook 4-5 minutes until browned. Add garlic and cook 30 seconds. Deglaze pan with chicken broth (or wine), scraping up any browned bits. Let simmer 2 minutes.
- Reduce heat to low. Stir in heavy cream, Dijon mustard, whole-grain mustard, dried thyme, and shredded Asiago cheese. Continue stirring until cheese is melted and sauce is smooth.
- Return chicken to the skillet, spooning sauce over the top. Simmer 2-3 minutes to reheat chicken. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve. Goes well with pasta, rice, or crusty bread.
Notes
You can customize the seasonings to taste. For a richer sauce, add an extra tablespoon of butter at the end. Chicken thighs can be substituted.