Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce

A Silky, Savory Dish with Bold Umami and Tangy Finish

This Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce is a rich, comforting one-pan meal that blends tender chicken bites, earthy mushrooms, and a luxurious sauce infused with white wine, Dijon mustard, and nutty Asiago cheese. With minimal effort and maximum flavor, it’s perfect for weeknight dinners, romantic nights, or whenever you want something indulgent yet simple to make.

A modern Italian twist on creamy skillet comfort!

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Why You’ll Love This Recipe:

• 🍗 Bite-Size Chicken Perfection: Even cooking ensures every piece soaks up the sauce.
• 🍄 Mushroom Magic: Mixed varieties add depth, texture, and meaty richness.
• 🧀 Asiago Cheese Swirl: Nutty, salty notes melt into the cream for bold Italian flair.
• 🧂 Mustard Kick: A blend of Dijon and whole-grain mustard adds tang without overpowering the dish.
• ⏱️ One-Pan Wonder: Cooks entirely in one skillet—easy prep, easy cleanup.

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Ingredients (Serves 4):

For the Chicken & Mushrooms:

• 1 lb (450g) boneless, skinless chicken breasts , cut into bite-sized pieces (or thighs for juicier version)
• 2 tbsp olive oil (or butter for richer base)
• 2 cups mixed mushrooms (button, cremini, shiitake – sliced thin)
• 1 small onion , finely chopped (or shallots for milder sweetness)
• 2 cloves garlic , minced (or garlic paste for shortcut)
• Salt and black pepper , to taste

For the Creamy Asiago Mustard Sauce:

• ½ cup dry white wine (optional – or substitute with broth)
• 1 cup heavy cream (or coconut cream for vegan option)
• ¼ cup grated Asiago cheese (or Gouda, Parmesan, or vegan cheese)
• 2 tsp Dijon mustard (or yellow mustard for milder finish)
• 1 tsp whole-grain mustard (or honey mustard for sweeter twist)
• Fresh parsley or thyme , chopped (for garnish – or chives for variation)

Optional Sides:

• Crusty bread or baguette
• Mashed potatoes or rice
• Steamed asparagus or roasted broccoli

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Instructions:

Step 1: Season & Sear the Chicken

Season chicken pieces with salt and pepper .

Heat olive oil in a large skillet over medium-high heat .

Add chicken and cook for 5–7 minutes , tossing occasionally, until golden brown and cooked through (165°F internal temp ).

Remove and set aside while making the sauce.

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Step 2: Sauté Veggies Like a Pro

In the same skillet, reduce heat to medium .

Add a splash more oil if needed.

Cook chopped onion for 3–4 minutes , until softened.

Add sliced mushrooms and sauté for 5–6 minutes , stirring occasionally, until they release moisture and start to brown.

Stir in minced garlic and cook 1 minute longer.

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Step 3: Deglaze with White Wine (Optional)

Pour in white wine , scraping up browned bits from the pan.

Simmer for 2–3 minutes until reduced by half and fragrant.

Tip: If skipping wine, use chicken broth + 1 tsp lemon juice for brightness.

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Step 4: Make the Creamy Mustard Sauce

Reduce heat to low .

Stir in heavy cream and bring to a gentle simmer (2–3 minutes ) until slightly thickened.

Add:

• Grated Asiago cheese
• Dijon mustard
• Whole-grain mustard

and stir until smooth and fully melted.

Season with salt and pepper to taste.

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Step 5: Combine & Simmer

Return cooked chicken to the skillet.

Toss gently to coat in the creamy mustard sauce.

Simmer together for 1–2 minutes to let flavors meld.

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Step 6: Garnish & Serve Warm

Transfer to warm plates or shallow bowls.

Sprinkle with fresh parsley or thyme and a touch of ground black pepper .

Serve immediately with:

• Garlic bread or crusty baguette slices
• Rice or mashed potatoes
• Or on its own for a silky, spoonable finish

Each bite brings together:

• Golden, seasoned chicken pockets
• Earthy, caramelized mushroom layers
• Silky, umami-rich creamy mustard sauce
• And that classic Italian-cheese charm

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Tips for Success:

• 🥣 Deglaze Smart: Use wine or broth to lift flavor from the pan after browning chicken.
• 🧀 Cheese Hack: Use freshly grated cheese—it melts better than pre-shredded.
• 🧁 Mustard Mix: Dijon gives smoothness; whole-grain adds texture and tang.
• 🥟 Pan Prep Trick: Don’t overcrowd the skillet—cook in batches for best sear.
• ❄️ Make Ahead Magic: Reheat gently on stove or microwave—add extra cream if needed.

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Serving Suggestions:

• Pair with crusty bread, risotto, or polenta for full comfort mode.
• Great with beer, Sauvignon Blanc, or a cold glass of sparkling water with lime.
• Ideal for date night, dinner parties, or late-night cravings .

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Nutritional Information (per serving, makes 4 – approximate):

(With regular cream and Asiago – per plate)

• Calories: ~400 kcal
• Protein: ~25g
• Carbohydrates: ~8g
• Fat: ~28g
• Fiber: ~1g
• Sugar: ~3g

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This Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce proves that a single skillet can create an entire symphony of flavor. With its tender chicken, savory mushrooms, and silky sauce—it’s a must-cook for lovers of bold, comforting dishes.

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Additional Notes:

• Gluten-Free Option: Ensure mustard and wine are GF-certified—serve over gluten-free pasta or cauliflower mash.
• Vegan Swap: Replace chicken with tofu or jackfruit, use plant-based cream and cheese.
• Storage Tip: Store leftovers in fridge for 3–4 days—reheat gently with extra broth or cream.
• Flavor Hack: Add a splash of Worcestershire or truffle oil to the sauce for extra depth.
• Meal Prep Friendly: Make double and refrigerate—great reheated over rice or noodles.

Pro Tip: For extra golden top , broil for 2–3 minutes at the end of cooking.
Serving Idea: Top with toasted pine nuts or crispy bacon for crunch.
History Fun: Chicken cacciatore and French mustard sauces meet in this dish—creating a hybrid of European rustic cooking with American skillet convenience .

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Optional Variations:

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Final Serving Touches:

• Drizzle with balsamic glaze or truffle oil
• Garnish with edible flowers or chili threads
• Serve with a dollop of sour cream or horseradish
• Pair with roasted garlic bread or crusty rolls

This skillet isn’t just a meal—it’s a moment of culinary joy wrapped in cream, cheese, and mushroom magic. So take a bite, close your eyes, and savor every luscious spoonful.