Description
A quick and elegant one-pan dinner featuring tender chicken breasts and earthy mushrooms in a rich, creamy Asiago and Dijon mustard sauce.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 cup shredded Asiago cheese
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through (internal temp 165°F), about 6-7 minutes per side. Transfer to a plate.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until golden and softened, about 5-6 minutes. Add garlic and cook for 1 minute.
- Pour in heavy cream, chicken broth, Dijon mustard, and dried thyme. Stir and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Reduce heat to low. Whisk in shredded Asiago cheese until melted and smooth. Season with salt and pepper to taste.
- Return chicken to the skillet and coat with the sauce. Simmer for 2-3 minutes to reheat. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American