Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Oh my gosh, you have to try this chicken and mushroom skillet in a creamy asiago and mustard sauce – it’s my go-to when I want something fancy-tasting but don’t feel like spending hours in the kitchen. I swear, the first time I made this, my husband thought I’d been cooking all afternoon when really it came together in under 25 minutes!

That golden asiago cheese melts into the cream with just enough tang from the mustard to make every bite irresistible. And the best part? Just one pan means more time enjoying dinner and less time scrubbing dishes. Trust me, this dish tastes like something from a cozy Italian bistro, but you’ll have it on the table faster than you can say “takeout.”

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Why You’ll Love This Chicken and Mushroom Skillet

Let me count the ways this dish will become your new weeknight hero:

• Lightning fast: From fridge to table in 25 minutes flat – perfect for those “what’s for dinner?!” panic moments
• Flavor bomb: That creamy asiago and mustard combo will have you licking the spoon (I won’t judge)
• One-pan wonder: More time eating, less time scrubbing – my kind of cooking math
• Endlessly adaptable: Swap ingredients based on what’s in your fridge (more on that later!)
• Impressive enough for guests: Looks and tastes fancy with zero fuss

Seriously, this skillet checks all the boxes – quick, delicious, and minimal cleanup. What’s not to love?

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

Here’s what you’ll need to make magic happen in one pan (I promise it’s all simple stuff!):

• 2 boneless, skinless chicken breasts, cubed into bite-sized pieces (about 1-inch chunks work best)
• 8 oz mushrooms, sliced (I use cremini but buttons work great too)
• 2 tbsp olive oil (just enough to coat that pan nicely)
• 1/2 cup heavy cream (this is what makes it luxuriously creamy)
• 1/4 cup grated asiago cheese (freshly grated melts so much better than pre-shredded!)
• 1 tbsp Dijon mustard (trust me, this tangy kick makes all the difference)
• 1 tsp garlic powder (the quick flavor booster when you’re in a hurry)
• 1/2 tsp salt & 1/4 tsp black pepper (season to taste, obviously)
• 1 tbsp fresh parsley, chopped (optional but pretty for color!)

See? Nothing crazy – just good ingredients that work beautifully together!

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How to Make Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

Alright, let’s get cooking! The magic of this dish happens in just three simple steps – I promise it’s easier than it looks. Grab your favorite skillet (I use my trusty cast iron) and let’s make some deliciousness happen.

Step 1: Cook the Chicken

First, heat that olive oil in your skillet over medium-high heat – you want it nice and hot. Toss in your cubed chicken and let it sizzle for 5-6 minutes without stirring too much. That golden-brown crust is where the flavor lives! Flip the pieces occasionally until they’re evenly cooked but still juicy inside.

Step 2: Sauté the Mushrooms

Now toss in those beautiful sliced mushrooms right with the chicken. The mushrooms will soak up all that delicious chicken flavor as they cook for about 3-4 minutes. Give them an occasional stir until they’re softened and that amazing earthy aroma fills your kitchen.

Step 3: Simmer the Sauce

Here comes the good part! Reduce the heat to medium and pour in the heavy cream, grated asiago, and that tangy Dijon mustard. Stir everything together gently – you’ll see the cheese start melting into the most luscious sauce. Let it bubble away for 3-4 minutes until it coats the back of your spoon beautifully. That’s when you know it’s perfect!

For another comforting skillet-style favorite, try this Creamy Mushroom Garlic Chicken Alfredo — it’s rich, hearty, and perfect for weeknights.

Tips for the Best Chicken and Mushroom Skillet

Listen, I’ve made this dish more times than I can count – here are my hard-won secrets for perfection:

• Grate your own asiago – pre-shredded cheese has anti-caking agents that make sauces grainy
• Taste as you go with the mustard – start with 1 tbsp and add more if you want extra tang
• Don’t overcook the chicken! Pull it off heat when it’s just cooked through – it keeps cooking in the hot sauce
• Use room temp cream – cold cream can make the sauce separate (been there, fixed that!)
• Let it rest for 2 minutes off heat – the sauce thickens beautifully

Follow these simple tricks and your skillet will taste like restaurant-quality every single time!

Variations for Your Chicken and Mushroom Skillet

The beauty of this dish? You can tweak it a dozen ways based on what’s in your fridge! Here are my favorite easy swaps:

• Chicken thighs instead of breasts for extra juicy, flavorful bites
• Baby spinach tossed in at the end – it wilts perfectly in the warm sauce
• Parmesan or gruyère if you’re out of asiago (still delicious!)
• Whole grain mustard for extra texture and bite
• A splash of white wine with the cream for fancy vibes

See? Endless possibilities with the same easy method. What will you try first?

Serving Suggestions for Chicken and Mushroom Skillet

Oh, the possibilities! This creamy skillet dreams of being spooned over buttery pasta or fluffy rice – my personal favorite is wide egg noodles that catch every drop of sauce. For nights when I’m extra lazy, I just grab some crusty bread to mop up that glorious asiago-mustard goodness. A sprinkle of fresh parsley makes it pretty, but honestly? It disappears too fast for anyone to notice the garnish!

Storing and Reheating Your Chicken and Mushroom Skillet

Good news – leftovers taste even better the next day as those flavors mingle! Just pop them in an airtight container (I swear by glass ones) and they’ll keep happily in the fridge for up to 3 days. When reheating, go low and slow – warm it gently in a skillet over medium-low heat with a splash of cream or broth to bring the sauce back to life. Microwave works in a pinch, but stir every 30 seconds unless you like exploded sauce surprises!

Nutritional Information

Here’s the scoop on what’s in each serving (keep in mind these are estimates – your exact brands and ingredients might tweak the numbers a bit!):

• Calories: 450
• Protein: 38g
• Fat: 28g
• Carbs: 8g

Remember, these numbers can vary depending on your specific ingredients – but hey, we’re here for deliciousness, not math class!

And if you’re hungry for more creamy chicken ideas, explore our boards on Pinterest where quick dinners and crowd-pleasing pasta dishes are trending daily.

Frequently Asked Questions

I get asked about this chicken and mushroom skillet ALL the time – here are the questions that pop up most often: