Description
This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a one-pan wonder perfect for quick dinners, easy meal prep, or even impressing guests on a weeknight.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 0.5 cup chicken broth
- 1 cup heavy cream
- 0.5 cup freshly grated asiago cheese
- 1 tablespoon whole grain mustard
- 0.5 teaspoon dried thyme
- Fresh parsley, chopped for garnish
Instructions
- Begin by butterflying or slicing the chicken breasts horizontally to create thinner cutlets. Pat the chicken dry and season with salt and pepper. Dredge lightly in flour.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet. Sear chicken cutlets on both sides until golden brown, about 4-5 minutes per side. Remove and keep warm.
- Add remaining oil and butter into the skillet, then sauté sliced mushrooms until browned. Add minced garlic and thyme, stir for 30 seconds.
- Deglaze with chicken broth, scraping up browned bits. Let reduce for 2-3 minutes, then stir in cream, asiago cheese, and mustard. Simmer until smooth.
- Return chicken to the skillet, spoon sauce over the top, and warm through for 2-3 minutes. Taste and adjust seasoning as needed.
Notes
Ensure the chicken is patted dry for proper searing; excess moisture will lead to steaming. Adjust sauce thickness with chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: 800 mg
- Protein: 35 g