Creamy Chicken & Mushroom Skillet

(30 min.) Ingredients:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts-organic
  • sea salt and pepper to taste
  • 8 ounces mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup chicken broth/organic

1/2 cup heavy/whipping cream (dairy free is an option)

  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
  • sea salt and pepper to taste
  • 1/2 cup asiago cheese, grated (or your favorite dairy free cheese)



  • Heat the oil in a heavy bottomed saute pan over medium-hight heat, season the chicken with salt and pepper to taste, add them to the saute pan and cook until golden brown on both sides, about 4-6 minutes per side, before setting aside.
  • Add the mushrooms and onion and cook until the mushrooms have released their liquid and it has evaporated, about 10 minutes.
  • Mix in the garlic and thyme and cook, until fragrant, about 30 seconds.
  • Add the broth and cream, mix in the mustards, season with salt and pepper to taste, add the chicken, bring to a boil and simmer until the sauce thickens, about 5 minutes. Mix in the asiago and let it melt, remove from heat and enjoy!

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