Description
A quick and easy one-pan chicken dinner with a rich, creamy Asiago and mustard sauce, featuring tender mushrooms and perfectly cooked chicken breasts.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts (about 2 large)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/4 cup grated Asiago cheese
- 2 tablespoons whole-grain Dijon mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and set aside.
- In the same skillet, add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- Reduce heat to medium-low and stir in the heavy cream, Asiago cheese, whole-grain mustard, Dijon mustard, and dried thyme. Cook until the sauce thickens slightly, about 3 minutes.
- Return the chicken to the skillet, spooning the sauce over the tops. Cover and simmer for 5-7 minutes, until the chicken is cooked through (internal temperature 165°F).
- Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 480
- Sugar: 3g
- Fat: 32g
- Carbohydrates: 8g
- Protein: 38g