If you’re craving a dish that beautifully balances hearty comfort with a touch of elegance, this Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe is an absolute must-try. Juicy chicken thighs simmered in a luscious sauce full of rich Asiago cheese and tangy mustard, complemented by earthy mushrooms and fragrant herbs, make for a meal that feels both special and satisfying. It’s one of those recipes that transforms simple ingredients into a flavor-packed dinner worth sharing with family or friends, guaranteed to become a favorite in your repertoire.
Ingredients You’ll Need
Getting the ingredients together for this dish is a breeze, yet each one plays a crucial role in creating the perfect harmony of flavors and textures. From tender chicken thighs to creamy Asiago cheese and fragrant garlic, these essentials build the foundation of this cozy, flavorful recipe.
- 4 whole skinless, boneless chicken thighs: These provide juicy, tender meat that holds up beautifully in the sauce.
- Kosher salt and freshly ground black pepper: Essential for seasoning the chicken to just the right savory balance.
- 2 tbsp oil: Perfect for getting that golden sear on the chicken.
- 1 small finely diced onion: Adds a subtle sweetness and depth to the sauce.
- 4-5 large thinly sliced Cremini mushrooms: Earthy and meaty mushrooms that soak up the creamy sauce wonderfully.
- 2 cloves grated garlic: Infuses the dish with a fragrant punch that lifts the whole flavor profile.
- 1 tsp thyme: A fragrant herb that pairs beautifully with mushrooms and chicken.
- 3/4 cup chicken broth (divided): Adds moisture and a savory foundation to the sauce.
- 1/2 cup heavy cream: Creates a rich, silky texture that binds everything together.
- 1 tbsp grainy mustard: Adds a tangy texture and subtle kick of mustard flavor.
- 1 tbsp Dijon mustard: Brings a smooth, sharp mustard taste that enhances the sauce depth.
- 1/2 cup grated Asiago cheese: Melts into the sauce, providing a nutty, creamy richness that makes this recipe truly stand out.
How to Make Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe
Step 1: Prepare the Chicken
Begin by seasoning your chicken thighs generously with kosher salt and freshly ground black pepper at least an hour before cooking to allow the flavors to penetrate the meat. This step is a little prep with big payoff, as it ensures each bite is perfectly seasoned.
Step 2: Sear the Chicken
Heat 2 tablespoons of oil in a medium-sized deep skillet over medium-high heat. Carefully add the chicken thighs and cook them until they develop a beautiful golden brown crust on both sides, about 4 to 5 minutes per side. This searing locks in juices and adds a fantastic texture. Once done, remove the chicken and set it aside on a warm plate.
Step 3: Sauté the Aromatics and Mushrooms
In the same skillet, toss in the finely diced onion and thinly sliced Cremini mushrooms. Let them cook until the mushrooms release their moisture and start to brown beautifully, roughly 10 minutes. This slowly builds a rich, savory base for the sauce.
Step 4: Add Garlic and Thyme
Next, sprinkle in the grated garlic and thyme, stirring to combine. Cook for about 2 minutes until the garlic becomes aromatic — this brief sauté lets the flavors bloom and complement the mushrooms perfectly.
Step 5: Deglaze the Pan
Pour in 1/4 cup of chicken broth and use your spoon to scrape up all those delicious golden bits stuck to the bottom of the pan. This step is a gamechanger, as those browned bits carry intense flavor that will seep into the sauce.
Step 6: Build the Creamy Asiago and Mustard Sauce
Add the remaining 1/2 cup chicken broth along with 1 tablespoon each of grainy mustard and Dijon mustard. Stir well to blend these elements. Then fold in 1/2 cup of grated Asiago cheese, stirring continuously until it melts smoothly into a luscious sauce.
Step 7: Finish with Cream and Return Chicken
Pour in the 1/2 cup heavy cream and stir to combine. Nestle the chicken thighs back into the skillet and let everything simmer together until the sauce thickens and clings to the chicken gorgeously. This finishing touch ensures every bite is saturated with creamy, cheesy goodness.
How to Serve Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a bright pop of color and a gentle herbal lift to balance the richness of the sauce. A sprinkle of extra Asiago cheese over the top can enhance the nutty flavor and create a beautiful visual appeal.
Side Dishes
Serve this dish alongside buttery mashed potatoes or creamy polenta to soak up every bit of that incredible sauce. Roasted seasonal vegetables or a crisp green salad can add freshness and contrast, making the meal feel complete and well-rounded.
Creative Ways to Present
For an impressive presentation, plate the chicken atop a swirl of mashed potatoes and spoon the sauce and mushrooms over the top. Garnish with fresh herbs and a wedge of lemon for a subtle zing. You can also serve it family-style in the skillet right at the table to keep things warm and inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, but it can easily be loosened during reheating.
Freezing
You can freeze this dish for up to 2 months. Store the chicken and sauce in a freezer-safe container, leaving some space for expansion. When thawed, the texture of the mushrooms may soften a bit, but the flavors remain delicious and comforting.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the sauce has thickened too much, add a splash of chicken broth or cream to bring back the perfect consistency without losing that creamy Asiago and mustard punch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts can dry out more quickly, so watch the cooking time carefully and consider adding them a bit later in the process to stay juicy and tender.
What can I substitute for Asiago cheese?
If you don’t have Asiago on hand, Parmesan or Pecorino Romano make great alternatives, offering a similar nutty, sharp flavor that melts well in the sauce.
Is this recipe spicy?
Not at all. The mustard adds a gentle tang and subtle warmth but nothing overpowering. It’s perfect for those who enjoy flavor without heat.
Can I make this dish dairy-free?
You could try substituting the cream with a coconut cream or a plant-based alternative and skipping the Asiago cheese, but the creamy texture and signature flavor will be different. Consider adding nutritional yeast for a cheesy note in dairy-free versions.
How long does it take to prepare and cook?
The total time is about 55 minutes, which includes prepping, searing, and simmering the sauce for a full-bodied flavor experience without being rushed.
Final Thoughts
This Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for a weeknight but special enough to impress guests, reminding us how delightful comfort food can be. Once you try it, you’ll be reaching for this recipe again and again.
Print
Chicken and Mushrooms in Creamy Asiago and Mustard Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Mushrooms in Creamy Asiago and Mustard Sauce offers tender chicken thighs cooked to golden perfection and served in a rich, flavorful sauce made with cremini mushrooms, asiago cheese, and dual mustards. The creamy sauce, enhanced by sautéed onions, garlic, and thyme, delivers a comforting and elegant dish perfect for a satisfying dinner.
Ingredients
Chicken
- 4 whole skinless, boneless chicken thighs
- Kosher salt, to season
- Freshly ground black pepper, to season
- 2 tbsp oil
Vegetables & Aromatics
- 1 small onion, finely diced
- 4–5 large cremini mushrooms, thinly sliced
- 2 cloves garlic, grated
- 1 tsp thyme
Liquids & Dairy
- 3/4 cup chicken broth (divided)
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese
Mustards
- 1 tbsp grainy mustard
- 1 tbsp Dijon mustard
Instructions
- Prep Ingredients. Gather all ingredients and season the chicken thighs generously with kosher salt and freshly ground black pepper. Let them sit for about one hour before cooking to enhance flavor.
- Brown the Chicken. Heat 2 tablespoons of oil in a medium deep-sided skillet over medium-high heat. Add the chicken thighs and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken to a platter and keep warm.
- Sauté Vegetables. Add the finely diced onion and thinly sliced cremini mushrooms to the same skillet. Sauté until mushrooms release their liquid and start to brown, approximately 10 minutes.
- Add Garlic and Thyme. Stir in the grated garlic and thyme; cook until the garlic becomes fragrant, around 2 minutes, stirring frequently to prevent burning.
- Deglaze Pan. Pour 1/4 cup chicken broth into the skillet, scraping up all the browned bits from the bottom to incorporate into the sauce.
- Add Remaining Liquids and Mustard. Add the remaining 1/2 cup chicken broth along with both the grainy and Dijon mustards. Stir to combine thoroughly.
- Melt Asiago Cheese. Stir in the grated Asiago cheese and continue stirring until it is fully melted and integrated into the sauce, creating a creamy texture.
- Add Cream and Finish. Pour in the heavy cream and stir to combine. Return the chicken thighs to the skillet and allow the sauce to gently thicken while the chicken warms through, coating the meat with the creamy mustard sauce.
Notes
- For extra flavor, marinate the chicken with mustard before seasoning.
- Use fresh Asiago cheese for best melting quality and flavor.
- If preferred, substitute cremini mushrooms with white button or shiitake mushrooms.
- Serve over rice, pasta, or mashed potatoes to complement the creamy sauce.
- Adjust mustard quantities based on your desired tanginess.
