Description
A rich and comforting one-pan dish featuring tender chicken and earthy mushrooms smothered in a velvety sauce of Asiago cheese and Dijon mustard.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Asiago cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add mushrooms and cook for 5-7 minutes until browned and tender. 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, Asiago cheese, Dijon mustard, and thyme. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 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