This Asiago Chicken with Mustard Cream Sauce is a restaurant-worthy dish that combines juicy pan-seared chicken with a velvety sauce made from sharp Asiago cheese, Dijon mustard, and rich cream. The result is a bold yet balanced flavor profile — nutty, tangy, and savory — that clings to every bite of chicken. It’s quick enough for a weeknight meal but fancy enough to impress guests. Serve it over mashed potatoes, pasta, or roasted vegetables to soak up every drop of that luscious sauce.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Mustard Cream Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- ¾ cup freshly grated Asiago cheese
- ½ cup chicken broth (or dry white wine for extra depth)
- 1 teaspoon fresh thyme (or ½ tsp dried thyme)
- Salt and pepper to taste
Garnish:
- Fresh parsley, chopped
- Extra grated Asiago cheese (optional)
- Cracked black pepper
Instructions:
1. Prepare the Chicken:
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder. This simple seasoning helps the chicken develop a flavorful crust and complements the sauce beautifully.
2. Sear the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temp should reach 165°F/74°C). Transfer to a plate and cover loosely with foil to keep warm.
3. Sauté the Garlic:
Reduce heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it — you want it golden, not bitter.
4. Build the Sauce:
Pour in the chicken broth (or wine) and scrape up any browned bits from the bottom of the pan — that’s flavor gold. Let it simmer for 2 minutes to reduce slightly.
Add the heavy cream and stir gently. Then whisk in Dijon mustard and grated Asiago cheese. Continue stirring until the cheese melts and the sauce thickens slightly, about 3–5 minutes. Add thyme and season with salt and pepper to taste.
5. Return the Chicken:
Nestle the chicken back into the skillet, spooning sauce over each piece. Let it simmer for another 2–3 minutes so the chicken absorbs the flavors and the sauce reaches its perfect consistency.
6. Garnish and Serve:
Sprinkle with fresh parsley, cracked pepper, and a little extra Asiago if you’re feeling indulgent. Serve hot over mashed potatoes, pasta, rice, or roasted veggies.
💡 Tips & Variations:
- Cheese swap: If Asiago isn’t available, try Parmesan or Gruyère for a similar nutty richness.
- Make it lighter: Use half-and-half instead of heavy cream, or swap in Greek yogurt for a tangy twist.
- Add mushrooms: Sauté sliced mushrooms with the garlic for extra depth and texture.
- Spice it up: Add a pinch of cayenne or smoked paprika for a subtle kick.
- Gluten-free option: Ensure your broth and mustard are gluten-free, and serve with gluten-free sides.
This dish is a flavor bomb, My — creamy, tangy, and just the right amount of fancy. Want to pair it with a tropical fruit salad or follow it up with a sugar-free dessert? I’ve got ideas that’ll round out your menu like a pro.