Chicken and Mushroom Skillet in a Creamy Asiago & Mustard Sauce

Juicy chicken breasts and tender mushrooms smothered in a rich, velvety sauce made with heavy cream, sharp Asiago cheese, and tangy Dijon mustard—this one-pan wonder is comfort food elevated. Ready in under 30 minutes, it’s creamy, savory, and deeply satisfying, with just the right balance of earthiness and brightness. Perfect for busy weeknights or when you want to impress without the fuss.

Why You’ll Love This Recipe

This isn’t just another skillet dinner—it’s gourmet simplicity at its finest. Inspired by rustic Italian cooking with a modern twist, this dish combines the umami depth of mushrooms, the richness of cream, and the bold kick of Dijon and Asiago into a sauce that clings to every bite. It’s restaurant-worthy but requires no special skills—just a skillet and a craving for something delicious.

Perfect for:

• Weeknight dinners (ready in 25 minutes!)
• Date nights at home
• Meal prep and leftovers
• Fans of creamy pasta sauces and French-inspired cuisine

Ingredients (Serves 4)

For the Chicken & Mushrooms

• 2 (6–8 oz) boneless, skinless chicken breasts, pounded to even thickness (~½ inch)
• 1 cup (75g) cremini or white mushrooms, thinly sliced
• 2 tbsp (30ml) olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1 tsp onion powder

For the Creamy Mustard-Asiago Sauce

• 1 cup (240ml) heavy cream (full-fat recommended)
• ½ cup (50g) grated Asiago cheese, freshly grated (not pre-shredded!)
• 1 tbsp Dijon mustard (smooth or whole grain)

For Finishing Touches

• Fresh parsley, chopped (for garnish)
• Optional: Lemon zest or squeeze of lemon juice for brightness

Step-by-Step Instructions

1. Season & Sear the Chicken

• Pat chicken breasts dry with paper towels—this ensures a good sear.
• Season both sides with salt, pepper, and onion powder.
• Heat olive oil in a large skillet over medium heat.
• Add chicken and cook 6–7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
• Remove from pan and set aside on a plate.

2. Sauté the Mushrooms & Garlic

In the same skillet (don’t wipe out the fond!):

• Add sliced mushrooms and sauté 3–4 minutes, stirring occasionally, until they release their liquid and turn golden.
• Stir in minced garlic and cook 30 seconds–1 minute, until fragrant.

3. Make the Creamy Sauce

• Reduce heat to medium-low.
• Pour in heavy cream, stirring gently to scrape up any browned bits from the bottom of the pan.
• Add Dijon mustard and grated Asiago cheese.
• Stir continuously 2–3 minutes, until cheese is fully melted and sauce is smooth and creamy.

4. Return Chicken & Simmer

• Slide cooked chicken breasts back into the skillet, nestling them into the sauce.
• Spoon sauce over the top and simmer 2–3 minutes, allowing flavors to meld and chicken to reheat through.

5. Garnish & Serve

• Taste and adjust seasoning with extra salt, pepper, or a splash of lemon juice.
• Sprinkle generously with chopped fresh parsley.

Serve hot over:

• Fettuccine, linguine, or egg noodles
• Fluffy rice or mashed potatoes
• Steamed asparagus or green beans

You Must Know

• Use freshly grated Asiago —pre-shredded cheese contains anti-caking agents that make sauces grainy.
• Don’t overcrowd the pan —cook chicken in batches if needed for proper browning.
• Heavy cream is essential —it gives richness and stability to the sauce.
• Tastes better the next day! Reheats beautifully in a skillet.
• Freezer-friendly? Not ideal—the sauce may separate when thawed.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove over medium-low heat, stirring often. Microwave works but stir frequently.
• Freeze only if necessary: Up to 2 months, but expect slight texture changes upon reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style right in the skillet for rustic charm.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by French cremeaux sauces and Italian-American comfort food, this recipe blends European elegance with American ease. Found on cozy kitchen tables, date nights, and creative homes alike, it celebrates how simple ingredients—when layered with care—become something truly special.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use a larger skillet or work in batches.
• Want more heat? Add cayenne, red pepper flakes, or a dash of hot sauce.
• Make ahead: Cook chicken and chop veggies 1–2 days ahead. Assemble and sauce day-of.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Yes—but thaw completely first for even cooking and food safety.

Q: Why did my sauce break?
A: Likely due to high heat or cold cheese. Keep heat low and warm cream before adding.

Q: Is this gluten-free?
A: Yes—if using GF-certified Dijon and verifying all ingredients.

Q: Can I make it in the oven?
A: Absolutely! After searing, transfer to 350°F oven and bake covered 15–20 mins.

Q: Can I air fry the chicken?
A: Yes! Air fry at 375°F for 10–12 mins, then finish in sauce.

Allergy Information

Contains: dairy (cream, Asiago), wheat (in some mustards).
Gluten-free option: Use certified GF mustard.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and condiments.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (chicken + sauce, no pasta/rice)

• Calories: 380
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 2g
• Protein: 30g
• Sodium: 480mg

This skillet doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with chicken, creaminess, and someone who says, “Let’s make it together.”