Description
A one-pan wonder featuring tender chicken and earthy mushrooms simmered in a rich, tangy sauce of Asiago cheese and Dijon mustard.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, and dried thyme. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and onion. Sauté for 5-7 minutes until softened and mushrooms release their juices. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, Dijon mustard, and Asiago cheese until the cheese melts and the sauce is smooth.
- Return chicken to the skillet, spooning sauce over it. Simmer for 3-5 minutes until heated through and sauce thickens slightly. 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