Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce

This Chicken and Mushroom Skillet is a restaurant-quality meal that comes together in just one pan, making it perfect for a cozy dinner but elegant enough for company. The sauce is the real star here—it’s rich, tangy, and deeply savory, thanks to the combination of sharp, nutty Asiago cheese and the subtle bite of mustard.

It’s a low-carb, keto-friendly dish that feels incredibly indulgent.

Here is the recipe for Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce.

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Why This Works

Asiago cheese melts into a beautifully smooth sauce with a distinct nutty flavor that stands up well to the earthy mushrooms and savory chicken. The mustard (a combination of Dijon and whole grain) adds complexity and cuts through the richness, preventing the sauce from feeling too heavy. Cooking everything in one skillet means the fond (browned bits) from the chicken and mushrooms flavors the sauce deeply.

Ingredients

For the Chicken:

• 2 large chicken breasts (or 4 small), sliced horizontally into thin cutlets

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 2 tbsp olive oil or butter

For the Mushrooms and Sauce:

• 8 oz cremini mushrooms (baby bellas), sliced

• 2 tbsp butter

• 3-4 cloves garlic, minced

• ½ cup chicken broth

• 1 cup heavy cream

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard (or an additional tbsp of Dijon)

• ¾ cup freshly grated Asiago cheese

• Salt and pepper to taste

• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

Step 1: Prepare and Sear the Chicken

1. Season the chicken cutlets generously on both sides with salt, pepper, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add the chicken in a single layer (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes per side until golden brown and cooked through (internal temp of 165°F).

4. Remove the chicken from the skillet and set it aside on a plate. Leave the drippings in the pan.

Step 2: Sauté the Mushrooms

1. In the same skillet, reduce the heat to medium and add 2 tbsp of butter.

2. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and have released their liquid.

3. Add the minced garlic and cook for another minute until fragrant.

Step 3: Build the Creamy Asiago Mustard Sauce

1. Pour the chicken broth into the skillet with the mushrooms. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan—this is flavor gold.

2. Let the broth simmer for 2-3 minutes until it reduces slightly.

3. Reduce the heat to low and stir in the heavy cream, Dijon mustard, and whole grain mustard. Mix until well combined.

4. Gradually sprinkle in the grated Asiago cheese, stirring constantly until the cheese is melted and the sauce is smooth. Taste and adjust salt and pepper as needed.

Step 4: Combine and Serve

1. Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the sauce and mushrooms over the top of the chicken.

2. Let it simmer gently for 2-3 minutes to warm the chicken through.

3. Garnish with fresh parsley and serve immediately.

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Tips for the Best Chicken and Mushroom Skillet

• Use Freshly Grated Asiago: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly, leading to a grainy sauce. Grating your own Asiago from a block ensures a silky, creamy texture.

• Don’t Crowd the Pan: When searing the chicken, make sure the pieces have space. If the pan is too crowded, the chicken will steam instead of sear, and you won’t get that beautiful golden crust.

• Chicken Thighs: For even more flavor and a juicier result, you can substitute boneless, skinless chicken thighs for the breasts. Adjust cooking time as needed.

• Mustard Variety: If you don’t have whole grain mustard, you can use 3 tbsp of Dijon mustard total. The whole grain just adds a nice texture and pops of flavor.

Variations

• Add Spinach: Stir in a few handfuls of fresh spinach at the end and let it wilt into the sauce before adding the chicken back to the pan.

• Herby Chicken: Add 1 tsp of dried thyme or rosemary to the mushrooms as they cook for an extra layer of earthy flavor.

• Serve Over Pasta or Rice: For non-low-carb eaters, this dish is fantastic served over buttered noodles, rice, or mashed potatoes to soak up the extra sauce.