Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Up next we have another super quick and easy chicken dish and this time it's a one skillet chicken and mushroom dish in a creamy asiago and dijon mustard sauce and it's just packed with flavour! This recipe starts out by butterflying or pounding the chicken thin so that it cooks quickly and then cooking it at a high temperature to caramelize it on both sides before setting aside. The mushrooms along with the onion, garlic and thyme are then cooked before deglazing the pan with some white wine, adding the chicken broth, cream and mustards, simmering to reduce and thicken the sauce and adding the asiago cheese! All said and done this recipe takes about 30 minutes to make so it is perfect for dinner on a busy week night and it's sure to impress everyone that tries it!

I like to kick things up a bit by adding white miso paste at the end which adds that certain something, aka umami, to the dish but it's completely optional. Another way to go is to season with soy sauce instead of salt as soy sauce is also an ingredient with umami.

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
I served the chicken and mushrooms in creamy asiago mustard sauce on quinoa with some simple steamed broccoli for a super quick and easy dinner. Broccoli and mushrooms are a fabulous combination so double the sauce and pour the extra over the broccoli or green beans!

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
Some extra asiago never hurts!

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

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Quick and easy chicken and mushrooms in a creamy asiago and dijon mustard sauce.

ingredients
  • 2 tablespoons oil or butter
  • 4 (6 ounce) boneless skinless chicken breasts, pounded thin
  • salt and pepper to taste
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
  • 1/2 cup asiago cheese, grated
directions
  1. Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, add them to the pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
  2. Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
  3. Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
  4. Add the wine and deglaze the pan.
  5. Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes.
  6. Mix in the asiago and let it melt, remove from heat and enjoy!


Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 5 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Cook the mushrooms longer, until the start to caramelize, for even more flavour.
Option: Add 1 tablespoon white miso paste by mixing some of the hot pan sauce into the miso in a bowl before mixing it back into the pan sauce just after you remove it from the heat.
Option: Season with soy sauce instead of salt or miso.
Nutrition Facts: Calories 384, Fat 19.5g (Saturated 6.8g, Trans 0), Cholesterol 117mg, Sodium 318mg, Carbs 6.1g (Fiber 1.2g, Sugars 3g), Protein 44.3g
Nutrition by: Nutritional facts powered by Edamam

41 comments:

Rob Keenan said...

I'll be trying this at the weekend - it looks amazing!

HipFoodie Mom said...

Kevin, oh my goodness! I love your take on food and cooking!!!! Adding that white miso paste at the end would not be optional for me!!! LOVE this idea! and love this recipe!

Heather Christo said...

Holy cow, this looks SO good! I am going to try to make this Kevin.

Beeje said...

Sounds delicious and I'll bet it smells heavenly. According to a close friend, asiago is the "king of cheeses" and I'd have to agree - always finding new ways to use this wonderful cheese. Can't wait to try this dish.

Maria said...

That sauce!

Gaby said...

Miso is so unexpected! Such a creative recipe, can't wait to try it!

NotesFromAbroad said...

I haven't been eating chicken this past year but this recipe makes me consider having it now and then :)

Grandbabycakes said...

This just made my stomach growl. I am hungry, specifically for this!

Marilyn Kennedy said...

Love chicken in cream!! But this looks awesome.. but needs some spring Morels! These are on my mind as some one posted a picture of them on FB..

Kevin Lynch said...

Marilyn Kennedy: Morels would be amazing in this!

We Are Not Martha said...

Ooh I need to get my hands on some white miso paste- I love this!

Sues

Vivianne Bollien said...

I was just wondering what to cook tonight for dinner and got this in my e-mails..THANK YOU!! I absolutely have loved everything I've tried from your recipes.more important..my hubby loves them as well!!!

marla {Family Fresh Cooking} said...

Way to go with this sauce Kevin!!! LOVE

Joanne V said...

I love this sauce!! Thank you for another wonderful recipe!

Kate Musgrove said...

That looks absolutely delicious. My only problem is I live with a family of fussy eaters. I will have to make a mini dish of this. x

Kate | A British Sparkle

Harpreet said...

Wow this looks amazing! Can't wait to try making it
What type of cream should I be using?

Kevin Lynch said...

Harpreet: Heavy/whipping cream or anything above 35% MF.

Anonymous said...

What can be used in place of miso and asiago cheese, I don't even know what they are as we can't get these items in Australia.

Kevin Lynch said...

Anonymous: You can omit the miso and replace the asiago with parmesan! Enjoy!

Anonymous said...

Got this in my email today. Followed recipe exactly. Was delicious! Highly recommend!

Vivianne Bollien said...

OMG made this last night...it was sooooo yummmy we ate it all including all the sauce. My hubby hates cheese (crazy I know) but even without it he loved it. I added the assiago after serving his and it was awesome! Thanks so much!!!

Anonymous said...

Made this last night. It was amazing. We loved it.
I served it over "seeds of change" quinoa & brown rice -
with black eye peas. This one goes in the recipe box.

Anonymous said...

I made this for dinner Tuesday night and it was divine!

Katiebee said...

Hi Kevin
I made this dish for supper exactly as written...we LOVED it! Thanks for sharing :)

Anonymous said...

How thin do you pound the chicken too? Like cutlets? I love your site! I'm making this tonight!

brownsuga1020 said...

Oh my Gawd! Just made this tonight and it was sooo good, double the sauce because you will want plenty. Served mine with a combo of brown rice & quinoa with roasted cauliflower. When I first tasted the sauce before adding cheese it seemed okay, but the cheese just brought it home. Thanks Kevin

Kevin Lynch said...

brownsuga1020: I'm glad that you enjoyed it! The cheese was the inspiration for the dish and the focus!

Anonymous said...

Sounds really good. Thank you.

Anonymous said...

Thank you for the nice recipe.

Stu Hayes said...

Delicious!! You know it's good when they're licking their plates!! Went over to Amazon and bought your "Best of" 2012, 2013 and 2014 books!! Also subscribed to your newsletter. Highly recommend!! Well done Kevin!!

Kevin Lynch said...

Stu Hayes: I'm glad you liked it and enjoy the books!

Ernesto said...

recipes look good I'll try them on 100 residents

Katrena Hale said...

This is a huge favorite every time I make it. Thank you for this recipe. Amazing food and an easy to follow recipe = perfect

Kevin Lynch said...

Katrena Hale: I'm glad you like it! It's definitely one of my favourites!

Tiffany Shinaver said...

I just made this tonight for dinner and all I can say is OMG deliciousness!! The sauce is amazing! I doubled it like suggested and boy am I glad I did! I saved a little time by using chicken tenderloin, that way I didn't have to pound it out. I served it with some quinoa and green beans, and it was absolute perfection!! Even my picky 14 year old son likes it. I will for sure be making this many times to come!

Kevin Lynch said...

Tiffany Shinaver: I'm glad you enjoyed it!

Unknown said...

This was wicked good! I agree that the miso should not be optional. Two of my three kids are ridiculously picky and everyone in my family LOVED this, ate every last bite of it, and asked my to make it a lot! Thank you for a super delicious and fairly quick/easy meal that pleases my whole family!

Unknown said...

Kevin- I made this the other night and it's fantastic! My husband ate every scrap from his plate and had seconds which is so unusual for him. I'll be making it again soon.

Kevin Lynch said...

Unknown: I'm glad you and your husband liked it!

Unknown said...

This is AMAZING. Served over Saffron rice. Followed exactly and ONCE AGAIN another great dish. The record stands! Every dish I've made from Closet cooking has been incredible. -- John from Atlanta

Kevin Lynch said...

Unknown: I'm glad you enjoyed it! Saffron rice is excellent for this!

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