Description
Tender chicken and savory mushrooms are simmered in a rich, creamy sauce made with Asiago cheese and tangy mustard, all cooked in one skillet for easy cleanup.
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme, then add to the skillet. Cook until browned on all sides, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add onions and mushrooms. Cook 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.
- Return chicken to the skillet. Reduce heat to low and simmer for 10-12 minutes, until chicken is cooked through and sauce has thickened slightly. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.