Easy Skillet Asiago Chicken and Mushrooms Recipe with Creamy Sauce (Print version)

Tender chicken cutlets with mushrooms in a creamy Asiago sauce, all made in one skillet in about 30 minutes.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 3/4 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper, divided
06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter

For the creamy Asiago mushroom sauce

08 - 8 oz (225 g) cremini mushrooms, sliced
09 - 3 green onions, thinly sliced, green tops reserved for garnish
10 - 3 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
12 - 1/2 cup (120 ml) low-sodium chicken broth
13 - 1 teaspoon Dijon mustard
14 - 1 cup (240 ml) heavy cream
15 - 3/4 cup (75 g) freshly grated Asiago cheese
16 - 1 tablespoon chopped parsley, optional for serving

# Instructions:

01 - Slice each chicken breast in half horizontally to make thin cutlets. Pound to about 1/2 inch thick, then season both sides with garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
02 - Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes per side, until golden and cooked to 165°F. Transfer to a plate and cover loosely.
03 - Add the mushrooms to the same skillet. Cook for 5-6 minutes, stirring occasionally, until their moisture cooks off and the edges begin to brown.
04 - Stir in the white parts of the green onions, garlic, and thyme. Cook for 30-60 seconds, just until fragrant.
05 - Pour in the chicken broth and stir, scraping up browned bits from the skillet. Stir in the Dijon and heavy cream, then simmer gently for 3-4 minutes until slightly thickened.
06 - Reduce the heat to low. Stir in the Asiago a handful at a time until melted and smooth. Season with the remaining salt and pepper, adding more only if needed.
07 - Return the chicken and any juices to the skillet. Spoon the sauce over the top and warm for 1-2 minutes. Garnish with green onion tops and parsley, then serve hot.

# Good to know:

01 - Best served right away while the sauce is smooth and glossy.
02 - Thin chicken cutlets cook faster and more evenly than whole chicken breasts.
03 - Add broth by the tablespoon if the sauce thickens too much before serving.

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