There’s something incredibly comforting about chicken and mushrooms, isn’t there? It takes me back to those chilly fall evenings when the sun dipped behind the horizon a little too early, and all I wanted was a plate of something warm, hearty, and a little bit indulgent. This recipe for Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce is not just a meal; it’s a warm hug on a plate. It’s that dish I whip up when I want to impress not only others but also myself because—let’s be honest—we all need a little self-care these days.
Now, I didn’t just stumble upon this delightful dish; it has roots in my childhood. My grandma made a similar version, but she never measured her ingredients. I remember standing on a stool to reach the countertop, trying to help her chop the mushrooms, while she’d sing little songs in her backyard kitchen, sunlight flooding in through the window. I can still hear the sizzle of the chicken and the earthy aroma of the mushrooms merging together. When she added the cream and cheese, it was like magic—a fairy tale in a skillet. However, as much as I adored her version, I found my way to this recipe after a late-night craving for something creamy and savory, and honestly, it seemed perfect somehow.
What I love about this recipe is that it’s relatively simple and involves pretty common ingredients, which means you can easily whip it up any night of the week or make it for a special occasion. The creamy Asiago and mustard sauce elevates this dish to something special, igniting your taste buds while providing that all-important comfort food feel. So grab a glass of wine, or a mug of tea, and let’s dive into making this Chicken and Mushroom Skillet together.
What Goes Into Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce?
Let’s take a little look at our ingredients. Each one has a story, a memory, or at least a tip worth sharing.
– **Chicken Thighs**: Now, here’s the thing—while you can use chicken breasts if you prefer, I always opt for chicken thighs. They’re juicier and stand up better to cooking, which is a blessing if you’re like me, and sometimes forget you’re cooking until you start smelling something delicious. Plus, they tend to soak up flavors beautifully.
– **Mushrooms**: I use cremini mushrooms for this recipe. They have so much flavor! We’re not looking for water balloons here; I want something with a little bite. So, when you slice them, don’t forget to give them a good rinse to get rid of the grit, and then dry them off! If the mushrooms are wet, trust me, you’re going to end up with a soggy skillet mess—definitely not the goal.
– **Asiago Cheese**: Oh, Asiago! This cheese—it’s not as common as Parmesan but oh-so-worth it! The aged variety has a nutty flavor that adds depth to our sauce, while the creaminess binds everything together. One taste and you might find yourself planning a cheese-themed party just to show off your new-found love.
– **Heavy Cream**: Let’s get real—this isn’t a light recipe. I mean, it’s comfort food at its finest! The heavy cream is what makes the sauce rich and luscious. I sometimes swap in half-and-half for a slightly lighter feel, but I won’t lie to you—nothing beats the depth of flavor from heavy cream.
– **Yellow Mustard**: Now before you roll your eyes at this one, hear me out! The mustard provides a bit of tanginess, balancing the richness of the cream and cheese. It’s essential to the recipe! Just a spoonful can make a world of difference.
– **Chicken Broth**: Use low-sodium chicken broth if you can. It’s easier to control the salt level this way, plus it allows the other flavors to shine through.
– **Garlic**: I always throw in at least four cloves, and please, don’t even think about using that pre-minced stuff! Fresh garlic gives this dish a wonderful aroma and flavor that just can’t be replicated. Oh, and make sure to chop finely so that it infuses beautifully into the sauce.
– **Shallots**: I adore shallots; they offer a mild flavor that’s sweeter than onions. If you can’t find any, you can use a small onion instead. Just keep an eye on it, as onions tend to have a bolder flavor.
– **Herbs**: I typically go with thyme and maybe a bit of parsley at the end for a pop of color. Fresh is always better but dried works in a pinch. I’ve been known to use whatever I have lying around—because, let’s be honest, who doesn’t have a neglected jar of dried herbs in the back of the pantry?
– **Butter**: A little butter makes everything better! It adds richness and that wonderful golden browning effect. Always aim for unsalted so you can control the saltiness of the dish.
Is Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce Actually Good for You?
Let’s talk about the health angle because, you know what? We can’t pretend every dish we love is kale and quinoa. This one is indulgent, and I’m not sorry about it. Yes, it’s creamy; yes, there’s cheese. And honestly, sometimes we need that comfort food to feed our souls.
That being said, this dish does have some redeeming qualities! The **chicken thighs** provide ample protein to keep you feeling full, while the **mushrooms**—oh those beauties—are packed with nutrients like Vitamin D and B vitamins, plus they add a lovely earthy flavor. The inclusion of shallots and garlic means you’ll get a boost in antioxidants as well.
The **heavy cream** and **Asiago cheese** do bring in the calories, but isn’t life about balance? Sometimes, if you’re feeling brave, swapping half the heavy cream for a lower-fat alternative can help (though I won’t judge if you stick with the original). The **yellow mustard** offers a tangy kick, while **fresh herbs** add vibrant flavors which could convince you that it’s, you know, positively good for you!
At the end of the day, this recipe is not a staple for an every-night dinner—it’s more of a “treat yourself” kind of dish that you can enjoy when life calls for a little extra love.
Here’s What You’ll Need
– Servings: 4
– **4 chicken thighs**
– **8 ounces cremini mushrooms**, sliced
– **1 cup heavy cream**
– **1/2 cup grated Asiago cheese**
– **1/4 cup chicken broth**
– **4 cloves garlic**, minced
– **1 shallot**, minced
– **2 tablespoons yellow mustard**
– **2 tablespoons butter**
– **1 teaspoon fresh thyme** (or 1/2 teaspoon dried)
– **Salt and pepper**, to taste
– **Fresh parsley**, chopped (for garnish)
How to Make Chicken and Mushroom Skillet Step-by-Step
Okay, are you ready? I get excited just thinking about the end result. Here’s how to do it, step-by-step:
1. **Prep Your Ingredients**: Keep everything close at hand. You’re gonna want to go quick! So wash, chop, and measure out everything beforehand. I usually have a good kitchen party playlist going while I tackle this; acts as a perfect distraction from any impending kitchen mishaps!
2. **Sear the Chicken**: In a big skillet (that’s going to hold everything), melt the **butter** over medium heat. Once it’s hot and bubbly, add the **chicken thighs** seasoned well with **salt and pepper**. Sear them for about 5-7 minutes on each side until golden brown. They’ll smell heavenly!
3. **Remove the Chicken**: Once they’re beautifully browned, transfer the chicken to a plate. This is key because you want to keep that flavorful fat in the pan for the mushrooms and sauce.
4. **Sauté the Mushrooms and Aromatics**: In the same skillet, toss in the sliced **mushrooms**, **shallot**, and **garlic**. Stir occasionally, letting those mushrooms soak up some of that chicken-y flavor while the shallots become translucent and fragrant, about 5 minutes. It’s at this stage when my kitchen really feels like home.
5. **Create the Sauce**: Now, here comes the magic sauce part! Pour in the **chicken broth**, scraping the bottom of the pan to get all the delicious bits off. Stir in the **heavy cream**, **yellow mustard**, and then the grated **Asiago cheese**. Whisk it all together as it comes to a gentle simmer. You want a luscious, creamy sauce that clings to the back of your spoon—like a little blanket for those chicken thighs.
6. **Return Chicken to the Skillet**: Nest those lovely thighs back in the skillet, spooning some sauce over them. Allow everything to simmer for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (or 75°C if you’re in Europe—thanks for the lesson, my travel-loving friends). The sauce will thicken slightly—don’t be shy, give it a taste!
7. **Finish with Herbs**: Toss in the fresh **thyme** and additional salt and pepper to taste. If you’re feeling fancy, sprinkle some extra parsley on top for color (just don’t take a picture of it until after you’ve had a bite—it’s too delicious!).
8. **Serve it Up**: Serve your chicken and sauce over rice, pasta, or even a bed of mashed potatoes. I mean, if you want to go all out, the sky’s the limit on this one! And trust me, everyone at the table will want more.
Little Extras I’ve Learned Along the Way
Alright, here’s where I spill the tea on some things I’ve learned over the years while cooking and experimenting with this recipe:
– If you don’t have Asiago on hand ( gasp!), you can absolutely swap it for Parmesan or even Gouda for a different twist. Gouda adds a lovely smokiness that’s unexpected yet delightful.
– Don’t have chicken on hand? This sauce works wonderfully with pork! Thinly sliced pork chops will cook quickly, and the flavors work together beautifully.
– I’m all about shortcuts! If you’re really in a rush, you can use rotisserie chicken. Just add it near the end so it warms through without overcooking. This is a fantastic option for a weeknight meal when you’re exhausted but still craving something special.
– You know what else I’ve done? Added a splash of white wine after sautéing the mushrooms! Just allow it to cook down for a few minutes before adding the cream. It elevates the dish with a lovely depth of flavor.
– Feel free to change up the herbs! While I love thyme, sage works really well too, especially in the fall. Think about adding a pinch of nutmeg; trust me on this one!
– This dish can also be a great meal prep option! Just cook everything ahead of time, then pack it into meal containers. Reheat it at work or school for a comforting lunch, and prepare for jealous coworkers.
This one means a lot to me and has the power to evoke warmth and happiness, making it the ultimate comfort food. I hope you find joy in making it and sharing it with someone you love (or just indulging by yourself—I won’t tell, I promise!).
Let me know if you give this Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce a try! I can’t wait to hear your thoughts, or maybe even new twists you come up with! Happy cooking!
