Okay, listen up! If you’re anything like me, weeknights can be a whirlwind. You want something *really* good for dinner, but you also don’t want to spend hours slaving away in the kitchen. Enter my absolute go-to savior: this incredible Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce! Seriously, it’s a total game-changer. I’ve been whipping up quick, flavorful meals for years now, trying to keep our busy family happy and fed without losing my mind, and this recipe? It’s pure magic in a pan.
The combination of tender chicken, earthy mushrooms, and that luscious, creamy sauce… oh my word. It’s got a little tang from the Dijon, that lovely nutty bite from the Asiago, and it all comes together with hardly any fuss. It tastes fancy, like you spent way more time than you did, but it’s so simple, you’ll be making it on repeat. This dish has saved me on countless busy Tuesdays when I thought takeout was the only option. Trust me, once you try this Chicken and Mushroom Skillet, it’ll be a favorite in your house too!
Why You’ll Love This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Okay, so why is this Chicken and Mushroom Skillet going to become your new favorite? Let me count the ways!
- It’s seriously FAST. Like, dinner on the table in about 30 minutes fast. Perfect for those crazy evenings.
- The ingredients are super simple. You probably have most of them lurking in your pantry and fridge already.
- That sauce! It’s so rich, creamy, and packed with flavor from the Asiago and Dijon. Not bland at all!
- You can serve it with *anything*. Pasta, rice, some crusty bread for soaking up the sauce… whatever you’re in the mood for!
- Best of all? It’s a one-pan wonder! That means less cleanup, and who doesn’t love that?!
It just ticks all the boxes for a delicious, easy weeknight meal.
Essential Ingredients for Your Chicken and Mushroom Skillet
Alright, let’s talk about what you’ll need to make this magic happen! The beauty of this Chicken and Mushroom Skillet is that the ingredients are pretty straightforward. You won’t need to hunt down anything fancy, which is a huge win in my book.
Here’s the lineup:
- Olive oil: Just a tablespoon to get things started and give everything a nice sear.
- Boneless, skinless chicken breasts: You’ll need about a pound. Make sure they’re cut into nice, bite-sized pieces so they cook quickly and evenly.
- Mushrooms: Grab about 8 ounces. I usually go for cremini (baby bellas) and just give them a good slice. They add such a lovely earthy flavor.
- Garlic: Two cloves, minced up. Because everything is better with garlic, right?!
- Chicken broth: Half a cup. This is the base for our lovely sauce.
- Heavy cream: A quarter cup is all it takes to get that gorgeous creamy texture.
- Dijon mustard: Two tablespoons. This is where that little tangy kick comes from that balances the richness.
- Grated Asiago cheese: A quarter cup. Asiago is my favorite here for its nutty, slightly sharp flavor, but you could use Parmesan in a pinch.
- Salt and black pepper: To taste, of course! Don’t forget to season as you go.
See? Nothing too wild! Just simple, delicious things coming together.
Simple Steps to Prepare Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Okay, let’s get cooking! This is where the magic really happens, and I promise you, it’s ridiculously easy. We’re going to build layers of flavor right in one pan, which is just the best.
Cooking the Chicken for Your Skillet Meal
First things first, get that skillet nice and hot! Drizzle in your olive oil over medium-high heat. Once it’s shimmering, carefully add your bite-sized chicken pieces. Don’t overcrowd the pan – cook in batches if you need to, so the chicken gets a gorgeous golden brown sear on all sides. We want it cooked through, which usually takes about 5-7 minutes depending on how big your pieces are. Once they’re done, take the chicken out of the skillet and set it aside on a plate for a minute. It’s going to jump back in later!
Sautéing the Mushrooms and Aromatics
Now, into that same skillet (don’t wipe it out – those little browned bits are flavor bombs!) go your sliced mushrooms. Let them cook for about 5 minutes, stirring occasionally, until they’ve softened up and released some of their liquid. Next, stir in your minced garlic. Cook it for just about a minute more, until you can smell that amazing garlic aroma. Be careful not to burn it!
Crafting the Creamy Asiago and Mustard Sauce
Alright, time for the sauce! Pour in your chicken broth and bring it to a nice simmer. Grab a wooden spoon and scrape up all those delicious browned bits from the bottom of the skillet. This is key for maximum flavor! Let it simmer for a minute or two. Now, turn the heat down to low. Stir in your heavy cream, Dijon mustard, and that lovely grated Asiago cheese. Stir it gently until the cheese is melted and the sauce is smooth and creamy. It should start to thicken slightly.
Finishing and Seasoning the Chicken and Mushroom Skillet
Almost done! Add the cooked chicken back into the skillet with the sauce. Give it a good stir to make sure every piece of chicken and every mushroom is coated in that glorious creamy sauce. Taste it now and add salt and pepper as needed. Remember, the Asiago and broth have some salt already, so season carefully! Serve it up right away while it’s hot and bubbly. Easy, right?!
Tips for a Perfect Chicken and Mushroom Skillet
Want to make your Chicken and Mushroom Skillet absolutely perfect every single time? Here are a few little tricks I’ve picked up:
- Don’t crowd the pan! When you’re browning the chicken, give it some space. If you cram too much in, it’ll steam instead of sear, and you won’t get those yummy browned bits that add so much flavor. Cook in batches if you need to.
- Mustard is your friend, but adjust it! Two tablespoons of Dijon gives a nice little tang. If you love a stronger mustard flavor, go ahead and add a bit more! If you’re not a huge mustard fan, start with one tablespoon and taste before adding the second.
- Sauce too thin? Let it simmer on low heat for a few extra minutes, stirring occasionally, to help it thicken up. If it’s *really* thin, you can whisk together a tiny bit of cornstarch with cold water and stir that in, then simmer for another minute.
- Sauce too thick? Just add a splash more chicken broth or cream until it’s just right!
These little things make a big difference!
Variations and Serving Suggestions for Your Chicken and Mushroom Skillet
One of the best things about this Chicken and Mushroom Skillet is how adaptable it is! Feel free to play around a bit to make it your own.
Not a fan of cremini mushrooms? No problem! Try sliced button mushrooms, shiitake, or even some wild mushrooms for a richer flavor. You could also toss in some other veggies while the mushrooms are cooking – spinach wilts beautifully into the sauce, or add some chopped bell peppers or zucchini for extra color and nutrients.
As for serving? The possibilities are endless! This skillet is absolutely fantastic spooned over hot pasta (fettuccine or penne are great!), fluffy rice, or creamy mashed potatoes. But honestly, my favorite way is with big chunks of crusty bread to soak up every single drop of that amazing creamy Asiago and mustard sauce. Don’t let any of that goodness go to waste!
Frequently Asked Questions About This Chicken and Mushroom Skillet
Okay, I know you might have a few questions popping up as you get ready to make this glorious Chicken and Mushroom Skillet. Here are some common ones I get:
Q: Can I use different cheese instead of Asiago?
Absolutely! While Asiago gives it a unique nutty flavor, grated Parmesan cheese works really well too and is a common substitute. You could even try a blend of Parmesan and a little bit of sharp white cheddar for something different.
Q: My sauce seems too thin/thick, what can I do?
No worries! If it’s too thin, just let it simmer gently on low heat for a few more minutes, stirring, until it thickens up. If it’s too thick, stir in a splash more chicken broth or heavy cream until it’s the consistency you like. Easy fix!
Q: How do I store and reheat leftovers?
This Chicken and Mushroom Skillet actually reheats pretty well! Let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it in a skillet over low heat, adding a tiny splash of broth or cream if the sauce seems dry, or you can microwave it.
Q: Can I add other vegetables?
Please do! This is a great way to sneak in extra veggies. Spinach, chopped bell peppers, or even some steamed broccoli florets added towards the end would be delicious in this creamy skillet sauce.
Nutritional Information Estimate
Just a heads-up! Here’s a quick peek at the estimated nutritional info per serving for this Chicken and Mushroom Skillet, based on the ingredients listed. Keep in mind these are just estimates – things like the exact chicken size or the specific brands you use can change these numbers a bit. But it gives you a general idea if you’re tracking things!
- Calories: 350
- Fat: 20g
- Protein: 35g
- Carbohydrates: 8g
Pretty good for a delicious, satisfying meal, right?
Enjoy Your Delicious Chicken and Mushroom Skillet
So there you have it! My go-to, super easy, incredibly delicious Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce. I really hope you give this a try – I just know you’re going to love how quick and flavorful it is. When you make it, let me know how it turned out! Did you add any extra veggies? What did you serve it with? Leave a comment below or rate the recipe. Happy cooking!
Print
Chicken and Mushroom Skillet 30 Min Dinner Wow
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and easy skillet meal featuring chicken and mushrooms in a creamy Asiago and mustard sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1/4 cup grated Asiago cheese
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to low and stir in heavy cream, Dijon mustard, and Asiago cheese.
- Return chicken to the skillet and stir to coat in the sauce.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- Serve over pasta, rice, or with crusty bread.
- You can substitute other types of mushrooms for cremini.
- Adjust the amount of Dijon mustard to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, mushrooms, skillet, creamy sauce, asiago, mustard