1. Prepare the Chicken

Start by heating the oil or butter in a heavy-bottomed skillet over medium-high heat. Season the chicken breasts with salt and pepper, then place them in the hot skillet. Cook each side for about 4-6 minutes or until they turn golden brown. Once done, remove the chicken from the skillet and set it aside.

2. Cook the Mushrooms and Onion

In the same skillet, add the sliced mushrooms and diced onion. Let them cook for about 10 minutes, stirring occasionally. The mushrooms will release moisture as they cook, which will evaporate, leaving them browned and tender.

3. Add Garlic and Thyme

Now, add the chopped garlic and fresh thyme to the skillet. Stir everything together, and cook for another 30 seconds until fragrant. This will infuse the mushrooms and onions with a delicious aroma.

4. Deglaze the Pan

Pour in the white wine (or chicken broth) to deglaze the pan. This step will lift any tasty browned bits from the bottom of the skillet, adding depth of flavor to your sauce. Stir well to incorporate.

5. Add Broth and Cream

Next, pour in the chicken broth and heavy cream, followed by both types of mustard (grainy and Dijon). Stir to combine and season with salt and pepper to taste. Bring the mixture to a boil.

6. Simmer and Thicken the Sauce

Once the sauce reaches a boil, lower the heat and allow it to simmer for about 5 minutes, or until the sauce thickens to your liking.

7. Finish the Sauce with Asiago Cheese

Return the chicken to the skillet and let it warm in the sauce. Stir in the grated Asiago cheese until it melts smoothly into the sauce. This will give the dish a rich, creamy texture that’s perfect for the chicken and mushrooms.

8. Serve and Enjoy

Once everything is well combined and the sauce has thickened, remove the skillet from heat. Serve the chicken and mushroom skillet immediately, spooning the creamy sauce over the chicken. Enjoy the rich, comforting flavors of this dish!