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This Asiago Chicken with Mustard Cream Sauce is a restaurant-quality dish you can make at home in under 40 minutes. Tender, pan-seared chicken breasts are smothered in a luxurious mustard cream sauce with sharp Asiago cheese and a hint of garlic. It’s rich, tangy, comforting, and perfect served over pasta, mashed potatoes, or veggies.
⏱ Prep Time
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Servings: 4
🍽 Equipment
- Large skillet (preferably stainless steel or cast iron)
- Tongs or spatula
- Meat mallet (optional)
- Knife and cutting board
- Measuring spoons and cups
- Whisk
🧾 Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tbsp butter
For the Mustard Cream Sauce:
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard (or more Dijon)
- ½ cup grated Asiago cheese
- Salt and pepper, to taste
- 1 tsp fresh thyme or ½ tsp dried (optional)
- Fresh parsley, for garnish
🍳 Ingredient Notes
- Asiago Cheese: Use freshly grated for best melting and flavor. Parmesan can be substituted but won’t be as tangy.
- Chicken: If breasts are thick, slice in half or pound to even thickness for faster, even cooking.
- Mustards: The mix of Dijon and whole grain gives complexity. You can use only Dijon if needed.
- White Wine: Adds depth to the sauce; use a dry variety like Sauvignon Blanc. Substitute with chicken broth if preferred.
👨🍳 Instructions
1. Prepare Chicken
- Season chicken on both sides with salt, pepper, and garlic powder.
- Optional: Lightly pound chicken to even thickness (about ½ inch).
2. Sear Chicken
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken and sear 4–5 minutes per side or until golden and cooked through (internal temp 165°F).
- Transfer to plate and cover loosely with foil.
3. Deglaze & Make Sauce
- In the same skillet, reduce heat to medium.
- Add minced garlic and cook 30 seconds until fragrant.
- Deglaze with white wine or broth, scraping up brown bits. Simmer 2–3 minutes.
- Stir in heavy cream, Dijon, and whole grain mustard. Simmer for 3–5 minutes until slightly thickened.
- Add Asiago cheese, stirring until melted and smooth.
- Season with salt, pepper, and thyme (if using).
4. Finish & Serve
- Return chicken to skillet and spoon sauce over top.
- Simmer 1–2 minutes to warm through.
- Garnish with parsley. Serve over pasta, rice, or mashed potatoes.
🥗 Nutrition Facts (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Total Fat | 35g |
| Saturated Fat | 16g |
| Carbohydrates | 5g |
| Sugars | 1g |
| Protein | 42g |
| Sodium | 580mg |
💡 Tips & Variations
✅ Tips:
- Don’t overcook the chicken: Use a thermometer for perfect doneness.
- Cream too thin? Simmer a few more minutes or add a touch more cheese.
- Cream too thick? Thin with a splash of broth or milk.
🔁 Variations:
- Add mushrooms: Sauté sliced mushrooms after removing the chicken for extra umami.
- Spicy twist: Add a pinch of red pepper flakes to the sauce.
- Low-carb: Serve with cauliflower mash or roasted veggies.
- No heavy cream? Substitute with half-and-half plus 1 tbsp butter.
