Description
Chicken with Creamy Mustard Asiago Sauce combines tender chicken breasts with a rich, velvety sauce made from sharp Asiago cheese, tangy Dijon mustard, and smooth heavy cream. This elegant yet quick recipe delivers a perfect balance of flavors and creamy comfort, ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 2 chicken breasts, lean and tender
Sauce
- 1/2 cup grated Asiago cheese (freshly grated recommended)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 cloves garlic, minced
Cooking Fat & Seasoning
- 2 tablespoons olive oil or butter
- Salt, to taste
- Black pepper, to taste
Garnish (Optional)
- Fresh herbs such as thyme or parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and add olive oil or butter. Once hot, sear the chicken on each side until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken from the pan and set aside.
- Create the Sauce Base: In the same skillet, lower the heat and add minced garlic. Sauté until fragrant, about 30 seconds to 1 minute, being careful not to burn it. Pour in the heavy cream and stir constantly to combine all the browned bits from the pan for extra flavor.
- Add Mustard and Asiago Cheese: Whisk in the Dijon mustard and grated Asiago cheese. Keep stirring gently until the cheese melts smoothly into the cream, thickening the sauce and creating a velvety texture.
- Bring it All Together: Return the cooked chicken to the skillet, spooning the sauce over each piece. Let everything simmer together for a couple more minutes to allow the chicken to soak up the creamy, tangy flavors.
- Garnish and Serve: Finish with a sprinkle of fresh herbs like parsley or thyme for brightness and color. Serve immediately alongside your favorite sides.
Notes
- Choose high-quality Asiago: Freshly grated Asiago melts better and delivers stronger flavor than pre-shredded versions.
- Don’t overcook the chicken: Use a meat thermometer aiming for 165°F internal temperature to keep it juicy.
- Deglaze the pan: Scrape the browned bits with the cream to add caramelized flavor to the sauce.
- Control sauce thickness: If the sauce is too thick, add a splash of chicken broth or water to loosen it up.
- Rest the chicken: Let the cooked chicken rest a few minutes off the heat before slicing for maximum juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 1/2 recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 130 mg