Description
A comforting one-pan meal featuring tender chicken and earthy mushrooms smothered in a rich, tangy Asiago and mustard cream sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken pieces with salt, pepper, and dried thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add mushrooms and onion. Cook until softened and mushrooms release their liquid, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in Dijon mustard.
- Reduce heat to medium-low. Stir in heavy cream and Asiago cheese until the cheese is melted and the sauce is smooth.
- Return the chicken to the skillet. Simmer for 10-15 minutes, until the sauce has thickened slightly and the chicken is cooked through.
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or pasta.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American