Golden seared chicken, earthy mushrooms, and a velvety Asiago-mustard cream sauce—all in one skillet. This dish is simple, elegant, and perfect for a cozy dinner or an elevated weeknight meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Info: Gluten-Free (check wine and mustard) | Low-Carb
📝 Ingredients Checklist
For the Skillet:
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
2 cups mixed mushrooms (button, cremini, shiitake), sliced
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup dry white wine (optional)
1 cup heavy cream
¼ cup grated Asiago cheese
2 tsp Dijon mustard
1 tsp whole-grain mustard
Salt and pepper, to taste
For Garnish:
Fresh parsley or thyme, chopped
Freshly ground black pepper
🔪 Step-by-Step Instructions
1. Season the Chicken
Generously season the chicken pieces with salt and pepper.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes. Remove from skillet and set aside.
3. Sauté the Vegetables
In the same skillet, lower heat to medium. Add chopped onion and cook for 3–4 minutes until softened. Add mushrooms and cook 5 minutes, stirring occasionally, until they’re browned and moisture has evaporated. Add garlic and cook 1 minute more.
4. Deglaze with Wine (Optional)
Pour in white wine and scrape up any brown bits from the pan. Let it simmer until mostly reduced, about 2–3 minutes.
5. Make the Creamy Sauce
Reduce heat to low. Stir in the heavy cream and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened. Add Asiago cheese, stirring until fully melted and smooth. Mix in Dijon and whole-grain mustards. Season with additional salt and pepper to taste.
6. Combine and Finish
Return chicken to the skillet, tossing it in the creamy sauce. Cook 1–2 more minutes to heat through. Garnish with parsley or thyme, and freshly cracked pepper.
💡 Pro Tips for Perfect Results
🧈 Extra Richness: Add 1 tbsp butter with the cream for a silkier sauce.
🍄 Mix Your Mushrooms: Use a blend of textures for depth—shiitake for meatiness, button for mildness, cremini for earthiness.
🥄 Customize Mustard: Love that tang? Add extra whole-grain mustard at the end for a bold finish.
🍷 Wine-Free Option: Skip the wine and add a splash of chicken broth to deglaze.
🍽 Creamy, Bold, and Restaurant-Worthy
This dish feels gourmet but is totally weeknight-friendly. It’s hearty and luxurious without being fussy. The mustards cut through the cream for balance, while the Asiago adds a salty, nutty punch. Pair it with a glass of dry white wine and a warm piece of bread and you’ve got magic.
👨🍳 Cooking Walkthrough
Browning the Chicken
Let the chicken sear undisturbed for the first few minutes to get a crisp, golden crust—it deepens flavor and texture.
Cream Sauce Tips
Asiago cheese melts beautifully into cream. Stir continuously after adding it to prevent clumps. Adjust consistency by simmering longer or adding a splash more cream if too thick.
Tip: Always add cheese after cream is heated—never boil the cheese or it may separate.
🧂 Ingredient Swaps & Additions
Substitutions:
Protein Swap: Try boneless thighs or sliced pork tenderloin.
No Asiago? Parmesan, Pecorino Romano, or Gruyère all work.
Dairy-Free: Use a rich, unsweetened plant cream and omit cheese, or use a vegan alternative.
Additions:
A handful of baby spinach stirred in at the end
Crushed red pepper flakes for heat
A splash of lemon juice for brightness
🥗 Serving Suggestions & Pairings
Best With:
Buttered noodles or al dente pasta
Creamy mashed potatoes
Steamed rice or cauliflower rice for a low-carb meal
Crusty sourdough or baguette to soak up the sauce
Beverage Pairings:
Dry white wine (Chardonnay or Sauvignon Blanc)
Sparkling water with lemon
Crisp apple cider for a fall twist
🧊 Storage & Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days.
Reheat:
Gently warm in a skillet over low heat, adding a splash of cream or broth if needed. Avoid microwaving—it can break the sauce.
Not Freezer Friendly:
Due to the cream and cheese, this dish isn’t ideal for freezing—the texture may separate.
🧮 Nutrition Facts (Per Serving – Approximate)
Calories: ~480 kcal
Protein: ~32g
Carbs: ~7g
Fat: ~35g
Allergens: Dairy
❓ Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs will be juicier—just adjust cooking time as needed.
Q: What if I don’t have wine?
A: Substitute with chicken broth or skip altogether. You’ll still get great flavor.
Q: Can I use pre-cooked chicken?
A: You can, but searing raw chicken in the skillet adds more flavor to the final dish.
Q: How can I make this dish lighter?
A: Use half-and-half instead of heavy cream and reduce the cheese by half.
💬 One Skillet, Endless Comfort
This Chicken and Mushroom Skillet in Creamy Asiago Mustard Sauce is a showstopper that’s deceptively easy. Whether it’s a weeknight dinner or a guest-worthy dish, it brings bold flavor and creamy satisfaction to the table.
Looking for more skillet dinners? Try my [Garlic Herb Creamy Tuscan Chicken] or [Lemon-Parmesan Pork Skillet] next!
Let me know if you’d like this turned into a recipe card or printable PDF!