Description
A one-pan chicken skillet with sautéed mushrooms in a rich and creamy Asiago and mustard sauce. Perfect for a quick and elegant dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, add mushrooms and cook until softened and browned, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and scrape up any browned bits. Bring to a simmer and cook until reduced by half, about 2-3 minutes. Reduce heat to low and stir in heavy cream, Asiago cheese, Dijon mustard, and thyme. Cook until cheese is melted and sauce is slightly thickened, about 2-3 minutes.
- Return chicken to the skillet and spoon sauce over. Simmer for 2-3 minutes to heat through. Garnish with fresh parsley and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American