Chicken аnd mushrоom skillet is one of those meals that feels cozy , but doesn’t take forever to make. It mixes juicy chicken, earthy mushrooms and a creamy sauce in just one pan. You can whip it up any night of the week or even serve it when friends drop by. It’s simple , filling and tastes like you spent hours cooking.
The combo of chicken аnd mushrooms has been around forever , because they really bring out the best in each other. Chicken gives you protein and soaks up spices nicely , while mushrooms add that deep umami kick. When you taste them together , it’s like they were meant to be a team.
In this recipe , we use asiago cheese and mustard to level up the flavor. Asiago adds a nutty, sharp edge that melts into the sauce , and mustard gives it a tangy punch. Together they turn a basic skillet into something you’d expect in a fancy bistro.
This guide will walk you through every step to make your own chicken and mushroom skillet in a creamy asiago and mustard sauce. We’ll talk ingredients , cooking tricks and even ways to switch it up. By the end , you’ll be ready to impress anyone at your table.
1. Understanding the Ingredients
Every ingredient in this dish plays a part in making it taste awesome and feel filling. Knowing what each thing does will help you cook with confidence , so you don’t end up with a soggy mess or a flavorless sauce.
1.1 Chicken
You can use breasts, thighs or tenders for this skillet. Breasts cook fast and are lean , but thighs stay juicy and have more taste. Just season or marinate them well so they don’t taste bland.
1.2 Mushrooms
Go for button, cremini or shiitake mushrooms. They each have a slightly different taste and texture , but all add that umami depth you want. Don’t crowd the pan when you sauté them , or they’ll steam instead of browning.
1.3 Asiago Cheese
Asiago comes fresh or aged. Fresh asiago is softer and milder , while aged asiago is firmer and sharper. No asiago? Parmesan or Gruyère can work too , they give a similar creamy vibe.
1.4 Mustard
Mustard is the secret tang in this sauce. Dijon mustard is smooth and sharp , while whole grain mustard adds texture and punch. Both will lift the sauce so it’s not just rich , but also bright.
2. Cooking Techniques
To get the best out of each ingredient , use the right techniques. These steps make sure your chicken is golden , your mushrooms are perfect and your sauce is silky.
2.1 Searing Chicken
Heat your pan first , then add oil or butter. Season the chicken pieces and place them in a single layer. Sear for a few minutes until you see a golden crust , then flip and do the same on the other side. This locks in moisture.
2.2 Sautéing Mushrooms
After the chicken is out , add mushrooms to the hot pan. Spread them out , so each one gets contact with the surface. Let them brown , stir once in awhile , then season with a pinch of salt.
2.3 Creating the Sauce
Lower the heat and pour in cream and mustard , whisking as you go. Add grated asiago slowly , stir till it melts and the sauce is smooth. If it’s too thick , add a splash more cream ; too thin , let it simmer a bit.
3. Detailed Recipe for Chicken and Mushroom Skillet
3.1 Ingredients
Gather these items before you start cooking:
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 8 oz mushrooms (button, cremini or shiitake), sliced
- 1 cup heavy cream
- 1 cup asiago cheese, grated
- 2 tablespoons Dijon mustard (or whole grain mustard)
- 2 tablespoons olive oil or butter
- Salt and pepper , to taste
- Fresh parsley, chopped (for garnish)
Substitution Suggestions:
- For a gluten-free option , make sure your mustard is gluten-free.
- For a vegetarian twist , swap chicken for firm tofu.
3.2 Directions
Follow these steps to make your skillet:
- Prep: Cut chicken and mushrooms , measure out cream, cheese and mustard.
- Sear: Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper. Add in one layer , sear 4–5 min per side until golden , then set aside.
- Sauté: In the same pan, add mushrooms. Cook 5–7 min until brown and moisture has evaporated.
- Sauce: Turn heat to medium. Pour in cream and mustard , whisk. Slowly stir in asiago until sauce is smooth. Season more if needed.
- Combine: Put chicken back in pan. Stir so it’s coated. Let it simmer 3–4 min to heat thru.
- Serve: Top with parsley. Goes great with rice, pasta or steamed veggies.
3.3 Cooking Advice and Tips
Keep these in mind for best results:
- Don’t crowd the pan when cooking; it stops browning.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Serve with salad or crusty bread to round out the meal.
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently on low heat.
4. Meal Variations and Customizations
4.1 Adding Vegetables
You can toss in extra veggies to boost nutrition and color. Try:
- Fresh spinach or kale for greens.
- Diced bell peppers for sweetness and crunch.
- Sliced zucchini or asparagus for a different texture.
More veggies doesn’t just look good , it makes the dish more filling too.
4.2 Different Protein Options
If you want to change it up , use other proteins:
- Shrimp or scallops for a seafood twist—watch cooking times.
- Pork tenderloin or chops for more flavor—cook similarly to chicken.
- Tofu or tempeh for a meat-free version—brown well before adding sauce.
Each swap gives a new spin on the same great sauce.
5. Health Benefits of Ingredients
5.1 Nutritional Profile of Chicken
Chicken is full of lean protein , which helps build muscles and repair tissue. It also has B vitamins that give you energy and support your immune system.
5.2 Benefits of Mushrooms
Mushrooms are low in calories but high in nutrients like vitamin D, B vitamins and antioxidants. They may boost your immunity and help lower cholesterol.
5.3 Asiago and Mustard in Moderation
Asiago cheese brings calcium and protein but is high in fat , so use in moderation. Mustard is low in calories and adds big flavor without sugar , making it a smart way to perk up foods.
6. Frequently Asked Questions (FAQs)
6.1 Can I use frozen chicken for this recipe?
You can , if it’s fully thawed before you cook. Just make sure it reaches the right internal temp so it’s safe to eat.
6.2 What can I substitute if I don't have Asiago cheese?
Parmesan or Gruyère work great as stand-ins for Asiago , they melt nicely and give that creamy taste.
6.3 Can I make this dish ahead of time?
Yes , you can prep the chicken and mushrooms earlier. Store them in the fridge and add the sauce just before serving to keep it fresh.
6.4 What should I serve with Chicken and Mushroom Skillet?
Rice, pasta or a simple green salad all go well. A slice of crusty bread or a glass of white wine completes the meal.
6.5 Is it possible to make this dish healthier?
Absolutely. Use skinless chicken , low-fat cream or a dairy-free milk. Adding more veggies also makes it even healthier.
Conclusion
The Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is easy to make , versatile and crowd-pleasing. Whether you stick to the recipe or make it your own , it’s bound to be a hit. Enjoy cooking and feel free to share your own twists!
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
Ingredients
- 1 pound boneless, skinless chicken breasts Approximately 4 breasts.
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup heavy cream Can substitute with half-and-half for a lighter option.
- ½ cup Asiago cheese, grated
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until soft and browned.
- Lower the heat and pour in the heavy cream, stirring to combine with the mushrooms. Allow it to simmer for 2-3 minutes.
- Whisk in the grated Asiago cheese and Dijon mustard until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
- Return the cooked chicken to the skillet, spoon the sauce over the top, and allow to cook for an additional 2-3 minutes to heat everything through.
- Remove from heat and garnish with chopped parsley before serving.
