Description
Juicy chicken thighs and earthy mushrooms simmered in a rich, tangy Asiago and Dijon mustard cream sauce, all made in one skillet for an easy weeknight dinner.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/2 cup grated Asiago cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
- In the same skillet, add mushrooms and cook until softened and browned, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and Asiago cheese. Bring to a simmer.
- Return chicken to the skillet, reduce heat to low, and let simmer for 10-15 minutes until chicken is cooked through and sauce thickens slightly.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste. For a milder flavor, use less mustard. For extra richness, add an extra tablespoon of butter when cooking mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American