Description
Golden seared chicken breasts smothered in a creamy Asiago and Dijon mustard sauce with earthy sautéed mushrooms. This one-skillet dish is rich, flavorful, and perfect for weeknights or a cozy dinner in.
Ingredients
2 large boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter (divided)
3 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or baby bella recommended)
1/2 cup chicken broth
3/4 cup heavy cream
1 tablespoon Dijon mustard
1/2 cup freshly grated Asiago cheese
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Season chicken breasts with salt and pepper on both sides.
2. In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. Sear the chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.
3. In the same skillet, add remaining butter and sauté the sliced mushrooms for 5–7 minutes until browned.
4. Add minced garlic and stir for 1–2 minutes until fragrant.
5. Deglaze the pan with chicken broth, scraping up the browned bits. Let it simmer for 2–3 minutes.
6. Reduce heat to low. Stir in heavy cream and Dijon mustard until well blended.
7. Slowly add Asiago cheese, stirring until melted and sauce thickens slightly. Adjust seasoning if needed.
8. Return chicken to the skillet, spooning sauce and mushrooms on top. Simmer 3–4 minutes to meld flavors.
9. Garnish with fresh parsley and serve hot.
Notes
For extra flavor, deglaze with a splash of white wine before adding the broth.
Use a meat thermometer to ensure the chicken reaches 165°F for perfect doneness.
Parmesan can replace Asiago if needed, but adjust for saltiness.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 540
- Sugar: 2g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 155mg
Keywords: chicken mushroom, creamy asiago chicken, one-skillet meal