Description
A quick and satisfying one-pan dinner featuring tender chicken breast and earthy mushrooms enveloped in a rich, creamy Asiago and whole-grain mustard sauce. Perfect for a weeknight meal that feels special.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to even thickness
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp whole-grain mustard
- 1/2 cup shredded Asiago cheese
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add remaining 1 tablespoon olive oil and the sliced mushrooms. Sauté for 5-6 minutes until browned and tender. Stir in garlic and cook for 30 seconds.
- Pour chicken broth into the skillet, scraping up any browned bits. Stir in heavy cream, whole-grain mustard, and Asiago cheese. Cook, stirring, until the cheese is melted and the sauce is smooth.
- Return chicken to the skillet, spooning the sauce over it. Simmer for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American