One-Pan Asiago Mustard Chicken with Mushrooms
A simple, flavorful dish made with chicken breasts, Asiago cheese, and mushrooms, all cooked in one pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
- 1 cup Asiago cheese, grated Can substitute with Parmesan or Gruyère.
- 1/4 cup Dijon mustard
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil Use a hot pan for good browning.
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the Dijon mustard, garlic powder, thyme, salt, and pepper.
- Rub the mixture evenly over the chicken breasts.
Cooking
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.
- Add the sliced mushrooms around the chicken in the skillet.
- Sprinkle the grated Asiago cheese over the chicken and mushrooms.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Remove from oven and let rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken moist. For extra protein, pair with protein-rich sides.