Asiago Mustard Chicken in Creamy Sauce: A Flavor Explosion You Need to Try

This Asiago Mustard Chicken in Creamy Sauce is a dish you’ll fall in love with after the first bite. It’s a beautiful combination of tangy Dijon mustard, rich Asiago cheese, and perfectly seared chicken breasts, all coated in a luxurious creamy sauce. It’s quick enough for a weeknight meal yet elegant enough for a dinner party.

I first made this dish while experimenting with Dijon mustard in sauces, and it was an instant hit. The sharpness of the mustard and the nuttiness of Asiago cheese create a harmony of flavors that’s both indulgent and comforting. Ready to treat your taste buds? Let’s get cooking!

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Ingredients

(Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• Salt and pepper, to taste

For the Sauce:

• 1/2 cup Dijon mustard
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup shredded Asiago cheese

For Garnish:

• 2 tbsp fresh parsley, chopped

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Instructions

1. Prep the Chicken:
   Pat the chicken breasts dry with a paper towel. Season both sides with garlic powder, onion powder, dried thyme, salt, and pepper.
2. Cook the Chicken:
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken and set aside.
3. Make the Sauce:
   Using the same skillet, reduce the heat to medium. Add Dijon mustard, heavy cream, and chicken broth. Stir until well combined and bring the sauce to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until slightly thickened.
4. Add the Asiago Cheese:
   Stir in the shredded Asiago cheese. Continue stirring until the cheese is melted and the sauce becomes smooth and creamy.
5. Return the Chicken:
   Place the cooked chicken breasts back into the skillet. Spoon the creamy sauce over the chicken and let it simmer for another 2-3 minutes to absorb the flavors.
6. Serve:
   Garnish with freshly chopped parsley and serve immediately. This dish pairs beautifully with rice, pasta, or roasted vegetables.

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Cooking Tips and Variations

• Cheese Substitute: If Asiago cheese isn’t available, Parmesan or Gruyere are excellent alternatives.
• Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce during the simmering process.
• Lighter Option: Use half-and-half instead of heavy cream to reduce the calorie content while keeping it creamy.
• Extra Flavor: Add a splash of white wine to the sauce before simmering for a deeper flavor profile.

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Perfect Pairings

Serve this rich Asiago Mustard Chicken with:

• Starch: Fluffy white rice, garlic mashed potatoes, or buttery egg noodles.
• Vegetables: Steamed broccoli, roasted asparagus, or sautéed spinach.
• Bread: Warm crusty bread or garlic breadsticks to soak up the creamy sauce.

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Call to Action

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