Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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When you’re craving a comforting dinner that feels gourmet but is still doable on a weeknight, this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce hits every note. Golden seared chicken breasts are nestled in a rich, velvety sauce made with earthy mushrooms, sharp Asiago cheese, and just the right hint of Dijon mustard. It’s indulgent yet balanced, and surprisingly easy to pull together.

This recipe is perfect for cozy nights when you want something creamy, flavorful, and packed with protein. It’s also a crowd-pleaser that feels restaurant-worthy. Serve it over pasta, rice, or with crusty bread to soak up all that luscious sauce. Let’s dive into what makes this recipe truly special.

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What Kind of Mushrooms Should I Use?

You can use any variety of mushrooms you enjoy, but cremini or baby bella mushrooms work beautifully for their meaty texture and deep flavor. White button mushrooms are milder and will also do just fine. If you want to elevate the dish, a mix of wild mushrooms like shiitake or oyster can add complexity to the sauce.

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Ingredients for the Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

• Boneless skinless chicken breasts – Searing them brings a golden crust and juicy interior, which is the heart of the skillet.
• Salt and pepper – Simple seasoning that enhances all the flavors.
• Olive oil and butter – Used for cooking the chicken and mushrooms, bringing a mix of flavor and fat for a perfect sear.
• Garlic – Adds depth and aromatic richness to the dish.
• Mushrooms – Their earthiness complements the creamy sauce beautifully.
• Chicken broth – De-glazes the skillet and adds savory depth.
• Heavy cream – For the luxurious, creamy texture.
• Dijon mustard – Adds a tangy sharpness that balances the richness of the sauce.
• Asiago cheese – Sharp and nutty, it melts into the sauce for incredible flavor.
• Chopped parsley – A fresh touch for garnish and a pop of color.

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How To Make the Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Step 1: Sear the Chicken

Season both sides of the chicken breasts generously with salt and pepper. In a large skillet over medium-high heat, add olive oil and butter. Once hot, place the chicken in the pan and sear for 5–6 minutes on each side until golden brown and fully cooked through. Remove chicken and set aside.

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Step 2: Sauté the Mushrooms and Garlic

In the same skillet, add a little more butter if needed and toss in the sliced mushrooms. Cook for 5–7 minutes until they release their moisture and start to brown. Add the minced garlic and stir for another 1–2 minutes until fragrant.

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Step 3: Deglaze and Build the Sauce

Pour in the chicken broth to deglaze the skillet, scraping up all the browned bits from the bottom. Let it simmer for 2–3 minutes. Lower the heat and stir in the heavy cream and Dijon mustard. Mix until smooth.

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Step 4: Add Asiago and Finish the Sauce

Gradually add shredded Asiago cheese, stirring continuously until the cheese melts into the sauce and it thickens slightly. Taste and adjust seasoning with more salt, pepper, or mustard if desired.

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Step 5: Return Chicken to the Skillet

Place the seared chicken breasts back into the skillet, spooning the sauce and mushrooms over the top. Let it all simmer together for 3–4 minutes so the flavors meld.

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Step 6: Garnish and Serve

Sprinkle chopped fresh parsley on top before serving. Serve hot with your favorite side: pasta, mashed potatoes, or crusty bread all work perfectly to soak up the rich sauce.

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How to Serve and Store This Chicken and Mushroom Skillet

This dish is incredibly versatile when it comes to serving. Spoon it over a bed of buttery mashed potatoes, egg noodles, or fluffy rice to let that creamy Asiago and mustard sauce shine. It also pairs beautifully with roasted vegetables or a simple side salad for a lighter touch.

To store leftovers, let the dish cool completely and transfer to an airtight container. It will keep well in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of broth or cream to loosen the sauce.

For freezing, the sauce may slightly separate upon thawing, but a quick stir while reheating can bring it back together. Store in freezer-safe containers for up to 2 months.

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Frequently Asked Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the thickest part of the chicken reaches 165°F (74°C).

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and bring even more juiciness and flavor.

Is there a substitute for Asiago cheese?

If you don’t have Asiago on hand, Parmesan or Pecorino Romano are excellent substitutes. They offer a similar salty, nutty flavor.

Can I make this recipe ahead of time?

Yes! You can cook everything up to the point before adding the chicken back into the skillet. When ready to serve, reheat the sauce, add the chicken, and simmer until warmed through.

What if I don’t have Dijon mustard?

You can use whole grain mustard or even a touch of yellow mustard in a pinch. Just adjust the amount to taste, as yellow mustard is more tangy.

How can I make this dish lower in calories?

Swap heavy cream for half-and-half or a light cream alternative, and use a reduced-fat cheese. Just note the sauce may be slightly less rich.

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Want More Chicken Dinner Ideas?

If you love this creamy Chicken and Mushroom Skillet, you’ll definitely want to explore these flavor-packed options from my kitchen:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine for a citrusy twist.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you want that next-level creamy comfort.
• One Pot Creamy Chicken Pasta Dinner for a super easy weeknight option.
• Garlic Parmesan Chicken and Potatoes when you want something hearty and oven-roasted.
• Spinach and Artichoke Stuffed Chicken for an irresistible baked stuffed version.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Nina on Pinterest

And tell me how it turned out in the comments! Did you use Asiago or sub in Parmesan? Did you add a splash of white wine? I always love hearing the tweaks you make to make it your own.

Ask questions, share tips, or tag me on social so we can inspire each other to cook more confidently.

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