Savory Chicken and Mushroom Skillet in Creamy Asiago and Mustard Sauce

Serve the Chicken and Mushroom Skillet with roasted potatoes, sautéed greens, or a simple salad for a well-rounded meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the creamy texture of the sauce.
Variants:

Mushroom Variety: You can use different types of mushrooms, such as portobello or shiitake, for a richer, earthier flavor.
Add a Touch of Spice: For a little heat, add red pepper flakes or a dash of hot sauce to the sauce mixture.
Herb Variation: Experiment with different fresh herbs like rosemary or basil for a distinct flavor profile.
FAQ:

Can I use a different cheese instead of Asiago? Yes, Parmesan, Romano, or Gouda can be used as substitutes for Asiago. Each will bring a slightly different flavor to the sauce.

Can I make this dish dairy-free? To make it dairy-free, substitute the heavy cream with coconut milk and use dairy-free cheese alternatives. You can also skip the cheese altogether for a lighter version.

Can I make this dish ahead of time? Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge. Reheat the chicken and sauce together before serving.

Can I use chicken thighs instead of breasts? Absolutely! Bone-in or boneless chicken thighs work great in this dish, and their slightly richer flavor pairs perfectly with the creamy sauce.