Description
A quick and easy one-pan creamy chicken and mushroom skillet with Asiago and mustard sauce. This gluten-free and low-carb dish is perfect for a weeknight dinner, offering a sophisticated flavor without the fuss.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Asiago cheese
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
- Stir in heavy cream, Asiago cheese, Dijon mustard, and thyme. Cook, stirring, until the cheese is melted and the sauce is smooth and slightly thickened.
- Return the cooked chicken to the skillet. Stir to coat the chicken in the creamy sauce.
- Season with additional salt and pepper if needed.
- Garnish with fresh parsley before serving.
Notes
- For a less rich sauce, you can substitute half-and-half for heavy cream.
- Other cheeses like Parmesan or Gruyere can be used instead of Asiago.
- Feel free to add other vegetables like spinach or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
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