Description
Chicken with Creamy Mustard Asiago Sauce is a rich and tangy dish featuring tender chicken cooked to golden perfection, served with a luscious asiago cheese and Dijon mustard cream sauce. This elegant yet easy-to-make recipe comes together in under 30 minutes, making it perfect for busy weeknights or special occasions. The velvety sauce combines sharp, nutty asiago with a bright mustard kick, creating a balanced and flavorful meal that pairs beautifully with a variety of sides.
Ingredients
Scale
Chicken
- 4 chicken breasts or thighs, boneless and skinless
- Salt, to taste
- Black pepper, to taste
Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 3/4 cup shredded asiago cheese
Garnish
- Fresh parsley, chopped (for garnish)
- Extra grated asiago cheese (optional)
- Freshly cracked black pepper (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides. Heat butter and olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken and cook until golden brown on each side and cooked through, about 5-6 minutes per side depending on thickness. Remove chicken from the skillet and set aside to rest.
- Build the Sauce: Reduce heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring and scraping up the browned bits from the pan for flavor. Gradually stir in Dijon mustard and shredded asiago cheese, continuing to stir until the cheese fully melts and the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet, nestling each piece into the creamy sauce. Let simmer together for 2-3 minutes so the chicken absorbs the flavors and the sauce thickens perfectly. Taste and adjust seasoning with additional salt or pepper if needed.
Notes
- Use room temperature chicken for more even cooking and juicier results.
- Allow the chicken to develop a golden crust by not rushing the browning step for maximum flavor.
- Grate asiago cheese fresh for smooth melting; pre-shredded cheese may not melt as well.
- Deglaze the pan properly by scraping all flavorful brown bits to enhance the sauce depth.
- Adjust the amount of Dijon mustard to suit your desired level of tanginess.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 32 g
- Cholesterol: 125 mg