Description
Tender chicken and savory mushrooms are cooked in a rich, creamy sauce made with Asiago cheese and a hint of mustard for a comforting one-pan meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add mushrooms and onion. Sauté until softened and mushrooms release their liquid, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Stir in heavy cream, Dijon mustard, and Asiago cheese. Bring to a simmer and cook until sauce thickens slightly, about 3-4 minutes.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 5-7 minutes until chicken is cooked through and sauce is creamy.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.