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
Scale
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.
