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.
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!
Some extra asiago never hurts!
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
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
- 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.
- Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
- Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
- Add the wine and deglaze the pan.
- 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.
- Mix in the asiago and let it melt, remove from heat and enjoy!
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.
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Rob Keenan says
February 25, 2015 at 1:19 pmI'll be trying this at the weekend – it looks amazing!
HipFoodie Mom says
February 25, 2015 at 2:06 pmKevin, 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 says
February 25, 2015 at 3:26 pmHoly cow, this looks SO good! I am going to try to make this Kevin.
Beeje says
February 25, 2015 at 3:34 pmSounds 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 says
February 25, 2015 at 4:43 pmThat sauce!
Gaby says
February 25, 2015 at 5:01 pmMiso is so unexpected! Such a creative recipe, can't wait to try it!
NotesFromAbroad says
February 25, 2015 at 6:49 pmI haven't been eating chicken this past year but this recipe makes me consider having it now and then 🙂
Grandbabycakes says
February 25, 2015 at 7:02 pmThis just made my stomach growl. I am hungry, specifically for this!
Marilyn Kennedy says
February 25, 2015 at 10:14 pmLove 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 says
February 25, 2015 at 10:26 pmMarilyn Kennedy: Morels would be amazing in this!
We Are Not Martha says
February 26, 2015 at 4:16 amOoh I need to get my hands on some white miso paste- I love this!
Sues
Vivianne Bollien says
February 26, 2015 at 6:40 amI 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} says
February 26, 2015 at 1:27 pmWay to go with this sauce Kevin!!! LOVE
Joanne V says
February 26, 2015 at 4:30 pmI love this sauce!! Thank you for another wonderful recipe!
Kate Musgrove says
February 26, 2015 at 6:28 pmThat 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 says
February 26, 2015 at 7:06 pmWow this looks amazing! Can't wait to try making it
What type of cream should I be using?
kevin says
February 26, 2015 at 10:58 pmHarpreet: Heavy/whipping cream or anything above 35% MF.
Anonymous says
February 27, 2015 at 3:46 amWhat 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 says
February 27, 2015 at 10:25 amAnonymous: You can omit the miso and replace the asiago with parmesan! Enjoy!
Anonymous says
February 28, 2015 at 5:31 amGot this in my email today. Followed recipe exactly. Was delicious! Highly recommend!
Vivianne Bollien says
February 28, 2015 at 9:18 amOMG 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 says
March 1, 2015 at 7:11 pmMade 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 says
March 4, 2015 at 5:19 pmI made this for dinner Tuesday night and it was divine!
Katiebee says
March 5, 2015 at 12:14 amHi Kevin
I made this dish for supper exactly as written…we LOVED it! Thanks for sharing 🙂
Anonymous says
March 5, 2015 at 4:22 pmHow thin do you pound the chicken too? Like cutlets? I love your site! I'm making this tonight!
brownsuga1020 says
April 2, 2015 at 3:26 amOh 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 says
April 2, 2015 at 12:15 pmbrownsuga1020: I'm glad that you enjoyed it! The cheese was the inspiration for the dish and the focus!
Anonymous says
April 13, 2015 at 9:23 pmSounds really good. Thank you.
Anonymous says
April 13, 2015 at 9:23 pmThank you for the nice recipe.
Stu Hayes says
April 20, 2015 at 1:41 amDelicious!! 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 says
April 20, 2015 at 12:47 pmStu Hayes: I'm glad you liked it and enjoy the books!
Ernesto says
August 19, 2015 at 9:21 pmrecipes look good I'll try them on 100 residents
nonna23 says
September 19, 2015 at 10:55 pmIs that thyme sprinkled on as a finish?
Anonymous says
October 13, 2015 at 2:17 pmCallmeafoodie – This was delicious ! Please note though that I made the following changes to better suit me; I used breasts that I turned into cutlets by slicing in half and pounded/tenderized them. I then dredged them in a flour mixture (flour, onion, garlic and mustard powder as well as paprika, salt and pepper) and began pan-frying them quickly (2 minutes a side). Once they were done, I made the sauce but I sauteed the onions first for about 10 minutes until translucent, removed them from the pan and then the mushrooms which when almost done, I added the garlic. Once the sauce was ready (had to add a little flour/water mixture to help thicken) I layered the chicken and sauce in a glass lasagne pan and covered with foil and finished cooking it (specifically the chicken) in the oven at 350 for 30 minutes. This was delicious and the meat was incredibly moist and tender. Using full breasts wouldn't have worked as well at all ..
Anonymous says
November 5, 2015 at 11:56 pmI've invited a guest to dinner that has taken gourmet cooking classes. Am I worried? You bet! I'm expecting this recipe to impress. Wish me luck.
Debbie Carter says
November 9, 2015 at 2:49 amDelicious. Tasted much more labor intensive than it was.
Katrena Hale says
November 11, 2015 at 12:07 amI made this the other night, it was wonderful. The leftovers quite possibly were even better. This was an easy recipe that works well for week night or company.
Michael Tobias says
November 14, 2015 at 11:50 pmJust made this for the family. They loved it! What a hit, great favors.I think the next time I will try tarragon.
Body Clutter Buster says
December 5, 2015 at 10:22 pmKevin, found this in a search on Pinterest but when clinking on the link it says they blocked it due to spam or inappropriate content! Wanted to make you aware of this! I'm copying the URL & making a fresh pin!
Dolores says
January 1, 2016 at 10:32 pmWe made this recently while visiting Florida for a week. We were in a timeshare with a full kitchen without a fully stocked pantry… so I was looking for interesting recipes using ingredients I could either use up within the week or pack in the suitcase for home. This turned out *awesome.* I pared it with a green salad and brown rice (using up the chicken broth in one meal). My only hack… I went with a rustic grainy dijon to avoid carrying two containers of mustard home. I'll definitely re-make this is my own kitchen this year.
Katrena Hale says
March 20, 2016 at 11:24 pmThis is a huge favorite every time I make it. Thank you for this recipe. Amazing food and an easy to follow recipe = perfect
kevin says
March 21, 2016 at 7:38 pmKatrena Hale: I'm glad you like it! It's definitely one of my favourites!
Ron Svetgoff says
April 19, 2016 at 7:46 amMade this last night with organic brown rice. Used all dijon, parsley instead of thyme, and Parm instead of asiago. Even my ex loved it. Will make again many times.
kathy says
May 8, 2016 at 3:28 amThis was superb! Wouldn't change a thing! Way to go!
Tiffany Shinaver says
August 31, 2016 at 12:03 amI 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 says
August 31, 2016 at 8:09 pmTiffany Shinaver: I'm glad you enjoyed it!
Unknown says
September 12, 2016 at 3:34 amThis 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!
Anonymous says
October 27, 2016 at 11:31 pmI've made this multiple times and it's so,delicious! Thanks for a really easy fabulous meal!
Unknown says
October 30, 2016 at 5:13 pmKevin- 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 says
October 31, 2016 at 4:43 pmUnknown: I'm glad you and your husband liked it!
Unknown says
November 15, 2016 at 12:31 amThis 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 says
November 15, 2016 at 3:10 pmUnknown: I'm glad you enjoyed it! Saffron rice is excellent for this!
Anonymous says
December 4, 2016 at 12:26 amThis is amazing!
I Sew with Love says
February 27, 2017 at 11:17 pmMade this two nights ago. Followed the recipe exactly, used baby potatoes. Amazingly Delicious and very easy to fix. My picky husband loved it. The leftovers were every bit as tasty as the first time around. This will go on my "make often" list. Thanks so much!!!
kevin says
March 3, 2017 at 12:54 amI Sew with Love: I'm glad you like it!
Anonymous says
April 19, 2017 at 5:29 amExcellent – we really loved this. Not difficult and very tasty. this will be going on our "family favorites" board.
Cristina says
August 16, 2017 at 1:12 pmKevin, how does the mustard come through in the flavor of this dish?
kevin says
August 16, 2017 at 4:33 pmCristina: The mustard flavour is mild but present; you can increase or decrease the amount as desired. Enjoy!
Anonymous says
March 4, 2018 at 3:15 amHi Kevin, I noticed another one of your anonymous reviewer's from Australia (as I also am) mentioned that she couldn't get white miso or asiago cheese here in Australia, but I know we can as I bought both of them from one of our 2 major supermarkets 2 days ago. I actually checked out both "Woolworths" and Coles" as well as a little Asian store finding it all in all stores as well as "Coles" being the cheapest for Miso at $3.20Aus, "Woolworths" at $4.20Aus and the Asian store at $4.80Aus. Just letting you know if anyone else from Oz inquires. I actually bought mine because I've found so many beautiful recipes on your site that includes specifically the Miso, so now I'm ready, willing and able to try this one. It sure does sound YUM! Josephine B
WWCook says
March 7, 2018 at 8:03 amI've made this delicious & easy dish many times. Mostly served with mashed potatoes. Always enjoyed by famy & friends! My only change is instead of Asiago cheese, which isn't sold here in Greece, I use a spicy greek cheese.
Anonymous says
April 22, 2018 at 2:51 amI made this tonight and it was amazing!!! Served with mashed cauliflower and green beans. Definite keeper!
Cindy says
April 22, 2018 at 2:15 pmThis recipe is amazing and the chicken is delicious. I make this all the time.
Kathy Miles says
December 10, 2018 at 5:13 pmWOW-WEEEE. This is awesome. Flavor is delicious and very well-balanced. One of our favorites around here. Company-worthy too. I always toss in a couple of extra pieces of chicken – the sauce goes a long way and I love it for lunch the next day. Serve with mashed potatoes and a steamed veggies. Thanks for a great recipe.
Colleen Benedict says
March 19, 2019 at 9:14 pmLOVE LOVE LOVE! Will Definitely be making this again. Followed recipe as written, served with a side of Jasmin Rice. Thanks for sharing this!