Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

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When comfort food calls, nothing answers quite like this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce. Rich, savory, and bursting with depth, this dish feels like a gourmet dinner without the fuss. Perfectly seared chicken breasts smothered in a luxurious sauce with earthy mushrooms, bold Dijon mustard, and nutty Asiago cheese—every bite is indulgent yet balanced.

Whether you’re whipping this up for a cozy weeknight meal or impressing guests over the weekend, the creamy mustard sauce brings the perfect level of sophistication. With fresh herbs and golden mushrooms rounding out the flavors, this skillet dinner is destined to become a favorite.

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Why You’ll Love This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

This dish strikes the perfect balance between hearty and elegant. It uses simple, wholesome ingredients to create layers of deep flavor in under an hour. The sauce alone is enough to steal the show—but paired with tender chicken and seared mushrooms, it’s a full-on flavor experience. Plus, it all comes together in one skillet, which means easy cooking and even easier cleanup.

Whether you’re a fan of creamy sauces, love earthy mushrooms, or can’t resist bold cheese, this dish checks all the boxes. It’s a crowd-pleaser, a weeknight hero, and a leftover dream.

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What Kind of Mushrooms Work Best in This Dish?

While baby bella or cremini mushrooms are my go-to for their rich flavor and firm texture, you can use whatever mushrooms you have on hand. White button mushrooms will also do the trick, though they are milder. For an earthier, more gourmet twist, try shiitake or even a wild mushroom mix. The important thing is to give them a good sear so they caramelize and release their umami magic into the sauce.

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

Each ingredient in this dish brings something essential to the table. From the savory depth of the mushrooms to the tang of Dijon mustard, everything works together to create bold, creamy harmony.

• Chicken breasts – Boneless and skinless, they’re the star of the dish and soak up the sauce beautifully.
• Olive oil and butter – A duo that delivers golden, flavorful browning.
• Cremini mushrooms – Add earthy richness and umami to balance the creamy sauce.
• Garlic – Enhances the flavor base with a savory aroma.
• Heavy cream – The base of the luscious sauce.
• Dijon mustard – Provides tang and depth with a touch of sharpness.
• Asiago cheese – Bold and nutty, it melts into the sauce for a creamy finish.
• Chicken broth – Adds savory body and thins the sauce just enough.
• Fresh parsley – For a fresh pop of color and herbal contrast.
• Salt and pepper – Basic but essential for seasoning throughout.

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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 the chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through. Remove and set aside.

Step 2: Sauté the Mushrooms

In the same skillet, add a bit more butter if needed and toss in the mushrooms. Let them cook undisturbed for a few minutes so they brown nicely. Then stir and cook until soft. Add the garlic and sauté for another minute.

Step 3: Make the Sauce

Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Reduce slightly, then add the heavy cream and Dijon mustard. Stir well to combine and let it simmer until the sauce thickens slightly.

Step 4: Add the Cheese and Chicken Back

Lower the heat and stir in the Asiago cheese until melted. Return the chicken to the pan and spoon sauce over the top. Let everything warm through together for a few minutes.

Step 5: Finish and Garnish

Top with freshly chopped parsley before serving. The dish is now ready to impress.

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Serving and Storing Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

This dish is best served hot right from the skillet, with the creamy sauce still bubbling and the chicken tender and juicy. It feeds about 4 people, making it ideal for a small dinner party or a family meal.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or cream if the sauce has thickened too much.

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What to Serve With Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce?

H3: Buttery Mashed Potatoes

Creamy and smooth, mashed potatoes are the perfect vehicle for soaking up every drop of that asiago mustard sauce.

H3: Garlic Butter Pasta

A simple spaghetti tossed with garlic and butter lets the rich sauce from the skillet be the star.

H3: Roasted Asparagus

Add some crisp freshness and color with roasted asparagus spears.

H3: Crusty Artisan Bread

Use bread to mop up the sauce right from your plate – rustic, delicious, and satisfying.

H3: Steamed Green Beans

A lighter veggie side that still offers a nice crunch and color contrast.

H3: Wild Rice Pilaf

Nutty and hearty, wild rice adds texture and a wholesome balance to the creamy chicken dish.

H3: Caesar Salad

Fresh, crunchy, and cheesy – a Caesar salad brings coolness to this warm dish.

H3: Creamed Spinach

If you’re going all in on comfort food, creamed spinach will complement the richness without clashing.

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Frequently Asked Questions

1. Can I use a different cheese instead of Asiago?
Yes! Parmesan, Romano, or even Gruyère can work as substitutes. Each brings its own unique flavor but still melts beautifully into the sauce.

2. Is this dish gluten-free?
The ingredients listed are naturally gluten-free, but always double-check your Dijon mustard and chicken broth labels for hidden gluten. Also, pair it with gluten-free sides if needed.

3. Can I make this ahead of time?
You can cook the chicken and mushrooms in advance, then reheat and add the cream sauce just before serving to keep the texture rich and fresh.

4. What if I don’t have heavy cream?
You can use half-and-half or even a mix of milk and Greek yogurt, though the sauce will be lighter and slightly less creamy.

5. How do I know when the chicken is fully cooked?
Use a meat thermometer if possible. The internal temperature should reach 165°F (74°C). Otherwise, cut through the thickest part to ensure it’s no longer pink inside.

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And let me know in the comments how yours turned out. Did you try a different cheese or go heavy on the mushrooms?
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Conclusion

This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is a simple yet sensational dish that turns everyday ingredients into a restaurant-worthy meal. The creamy, cheesy sauce layered with golden mushrooms and juicy chicken is everything comfort food should be. Easy enough for a weeknight, impressive enough for guests—this is one skillet recipe you’ll come back to again and again.

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