Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Table of Contents

If you need a comforting dinner that feels a little special but comes together quickly, this creamy chicken and mushroom skillet is a solid choice. Tender bites of chicken cook up golden and juicy, mushrooms add earthy depth, and the sauce ties everything together with rich Asiago, a touch of Dijon, and fragrant thyme. It is simple enough for a weeknight, but impressive enough to serve when guests drop by.

The sauce is smooth and velvety with just the right balance of sharp cheese and gentle mustard heat. Serve it over pasta, mashed potatoes, rice, or even with crusty bread to soak up every last bit.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: About 35 minutes
Servings: 4

Ingredients

Chicken & Mushrooms

1.5 lb (700 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

2 tbsp olive oil

8 oz (225 g) mushrooms, sliced

Salt and black pepper, to taste

Creamy Asiago Mustard Sauce

1/2 cup heavy cream

1/2 cup grated Asiago cheese

1 tbsp Dijon mustard

2 cloves garlic, minced

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Instructions

Season the chicken. Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper.

Heat the skillet. Place a large skillet over medium-high heat. Add olive oil and let it warm until shimmering.

Sear the chicken. Add the chicken in a single layer. Cook for 4 to 5 minutes without stirring, allowing a golden crust to form. Flip and cook another 3 to 4 minutes until cooked through. Remove chicken from the skillet and set aside.

Cook the mushrooms. In the same skillet, add the sliced mushrooms. Cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season lightly with salt and pepper.

Add garlic and thyme. Stir in the minced garlic and thyme. Cook for about 30 seconds until fragrant.

Create the sauce base. Lower the heat to medium. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan.

Add mustard and cheese. Stir in the Dijon mustard, then gradually add the grated Asiago cheese. Stir until the cheese melts and the sauce thickens.

Return the chicken. Add the cooked chicken back into the skillet. Stir to coat evenly in the sauce.

Simmer gently. Let everything simmer for 3 to 5 minutes, allowing the flavors to blend and the sauce to thicken further.

Taste and serve. Adjust seasoning if needed. Serve hot, garnished with extra thyme if desired.

Tips

Cut chicken pieces evenly so they cook at the same rate.

Do not overcrowd the pan. Cook in batches if needed.

Let mushrooms brown properly for deeper flavor.

Use freshly grated Asiago for smoother melting.

Lower heat before adding cream to prevent curdling.

Stir cheese in gradually to avoid clumping.

If sauce becomes too thick, add a splash of broth or milk.

For extra depth, deglaze the pan with a tablespoon of white wine before adding cream.

Thighs offer more flavor and stay juicier than breasts.

Rest the dish for a few minutes before serving to let the sauce settle.

Variations

Add spinach during the final simmer for extra greens.

Stir in sun-dried tomatoes for a slightly sweet contrast.

Swap Asiago with Parmesan for a milder flavor.

Add crushed red pepper flakes for gentle heat.

Use whole-grain mustard for texture.

Add caramelized onions for sweetness.

Try rosemary instead of thyme for a different herb profile.

Add cooked bacon pieces for smoky richness.

Replace cream with half-and-half for a lighter version.

Serve over zucchini noodles for a lower-carb option.

Q&A

Can I use chicken thighs instead of breasts?

Yes, thighs are juicy and work beautifully.

What mushrooms are best?

Button or cremini mushrooms both work well.

Can I make this ahead?

Yes, store in the fridge up to 3 days and reheat gently.

Can I freeze it?

Cream sauces may separate slightly, but it can be frozen for up to 2 months.

How do I prevent the sauce from splitting?

Keep heat moderate and avoid boiling after adding cream.

Can I use pre-shredded cheese?

Freshly grated melts more smoothly.

Is the mustard flavor strong?

It is balanced and subtle, not overpowering.

Can I add vegetables?

Yes, broccoli or green beans pair well.

What sides go best?

Pasta, mashed potatoes, or rice are great choices.

How do I thicken the sauce more?

Let it simmer slightly longer or add extra cheese.

Nutrition

(Approximate per serving)

Calories: 520

Protein: 42 g

Fat: 36 g

Conclusion

This Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce delivers big flavor with simple ingredients and minimal effort. The combination of golden chicken, savory mushrooms, and rich cheese sauce creates a comforting meal that feels both hearty and elegant. Whether you serve it for a family dinner or a relaxed gathering with friends, it is the kind of dish that earns repeat requests.