Description
Tender chicken and earthy mushrooms are cooked in a rich, savory sauce made with Asiago cheese and Dijon mustard, all prepared in one skillet for easy cleanup.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add mushrooms and onion. Sauté for 5-7 minutes until softened and mushrooms release their liquid. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream, Dijon mustard, and grated Asiago cheese. Simmer for 3-4 minutes until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes to heat through. 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