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
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 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
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme, then add to the skillet. Cook until browned on all sides, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add mushrooms and onion. Cook until mushrooms are browned and onions are soft, about 5-7 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 heavy cream, Dijon mustard, and Asiago cheese. Bring to a simmer, stirring until cheese is melted and sauce is smooth.
- Return the chicken to the skillet. Reduce heat to medium-low and simmer for 10-12 minutes, until chicken is cooked through and sauce has thickened 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