Description
Tender chicken breasts and earthy mushrooms simmered in a rich, creamy sauce made with Asiago cheese and tangy mustard. This one-skillet meal is perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, pounded to even thickness
- salt and freshly ground black pepper
- 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 grated Asiago cheese
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season chicken breasts on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- In the same skillet, add sliced mushrooms and cook for 4-5 minutes until browned and tender. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for 1 minute.
- Reduce heat to low. Stir in heavy cream, grated Asiago cheese, whole grain mustard, Dijon mustard, and dried thyme. Whisk until cheese is melted and sauce is smooth.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 3-4 minutes to heat through.
- Garnish with chopped fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. For a lighter version, substitute half-and-half for heavy cream and reduce the cheese by half. Serve with rice, pasta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American