Chicken & Mushroom Skillet in Creamy Asiago & Mustard Sauce

• 總時間: 19 minutes

食材

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

8 oz cremini or button mushrooms, sliced

3 cloves garlic, minced

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated Asiago cheese

2 tablespoons Dijon mustard

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

Fresh parsley, chopped (for garnish)

步驟

Season and Sear the Chicken

Season both sides of the chicken breasts with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Cook the chicken for 5–7 minutes per side, until golden brown and fully cooked.

Transfer chicken to a plate and set aside.

Cook the Mushrooms

In the same skillet, add the remaining olive oil and the butter.

Once the butter melts, add sliced mushrooms.

Sauté for 5–6 minutes until browned and tender.

Stir in garlic and cook another 1–2 minutes until fragrant.

Deglaze with Broth

Pour in chicken broth to deglaze the pan, scraping up any browned bits.

Let it simmer for 2–3 minutes to reduce slightly.

Make the Creamy Sauce

Reduce the heat to low. Add heavy cream, grated Asiago cheese, Dijon mustard, and thyme.

Stir until the cheese has melted and the sauce is smooth and velvety.

Taste and season with extra salt and pepper if needed.

Combine and Finish Cooking

Return the chicken to the skillet.

Spoon the creamy sauce over the chicken and let it simmer for 3–5 minutes so the flavors meld and the chicken warms through.

Garnish and Serve

Sprinkle with fresh parsley before serving.

Pair with mashed potatoes, pasta, or roasted vegetables for a complete meal. | Stir of Comfort