Description

A quick and elegant one-pan dinner featuring juicy chicken breasts and earthy mushrooms simmered in a rich, tangy Asiago and Dijon mustard cream sauce. Perfect for a weeknight but impressive enough for guests.

Ingredients

1.5 lbs boneless, skinless chicken breasts, sliced into cutlets
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, divided
1 lb cremini mushrooms, sliced
1 shallot, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon whole grain mustard
1 cup grated Asiago cheese
2 tablespoons fresh thyme leaves, plus more for garnish
1 tablespoon butter
Fresh parsley, chopped, for garnish

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Instructions

Pat the chicken cutlets dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.
In the same skillet, reduce heat to medium and add remaining 1 tablespoon olive oil. Add mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 6-8 minutes. Add shallot and garlic; sauté for 1 minute until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce by half, about 3-4 minutes.
Stir in heavy cream, Dijon mustard, whole grain mustard, and Asiago cheese. Whisk until the cheese has melted and the sauce is smooth. Add fresh thyme and season with salt and pepper to taste.
Return the chicken to the skillet along with any accumulated juices. Simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened slightly. Stir in butter for extra gloss and richness.
Garnish with additional thyme and parsley. Serve immediately over mashed potatoes, pasta, or with crusty bread.

Notes

You can customize the seasonings to taste. For a lighter version, substitute half-and-half for heavy cream, but note the sauce may be thinner. If you prefer a stronger mustard flavor, add a bit more Dijon. This dish pairs well with a crisp white wine like Sauvignon Blanc.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American