Directions

Follow these step-by-step instructions to make your Asiago Chicken with Mustard Cream Sauce turn out perfectly every time:

1. Prep and Season the Chicken

Pat the chicken breasts dry with a paper towel and season both sides generously with salt and black pepper.

2. Sear to Golden Perfection

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken breasts. Cook for 6–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and cover loosely with foil.

3. Make the Mustard Cream Sauce

In the same skillet, reduce heat to medium-low. Add Dijon mustard, Asiago cheese, and heavy cream to the pan, stirring with a wooden spoon or silicone whisk. Let the sauce gently simmer, allowing the cheese to melt and the sauce to thicken — this takes about 4–5 minutes.

4. Return the Chicken

Return the cooked chicken breasts to the skillet, turning them to coat in the sauce. Let them simmer for another 2–3 minutes, allowing the flavors to meld.

5. Garnish and Serve

Sprinkle with chopped fresh thyme and serve hot.

Tips & Variations 

• Use fresh Asiago: Pre-shredded cheese may not melt smoothly. For best texture, shred from a fresh wedge.

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• Try different herbs: Thyme pairs beautifully with mustard and cheese, but rosemary or sage also work well.

• Add mushrooms or spinach: Sauté sliced mushrooms or baby spinach in the skillet before making the sauce for a veggie-boosted version.

• Swap the protein: This sauce works well with boneless pork chops or even salmon fillets.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: You can freeze the chicken and sauce for up to 1 month, though the sauce may separate slightly when reheated.

Reheating: Warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.

Serving Suggestions

This flavorful dish pairs well with:

• Garlic mashed potatoes or buttery mashed cauliflower

• Steamed green beans or roasted Brussels sprouts

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• Egg noodles or rice pilaf

• Crisp garden salad with balsamic vinaigrette

Looking for wine pairings? A glass of Chardonnay or light Pinot Noir enhances the mustard and cheese beautifully.

Time & Yield

• Prep Time: 10 minutes

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• Cook Time: 20 minutes

• Total Time: 30 minutes

• Yield: Serves 4

Tools You’ll Need

• Large nonstick or cast iron skillet

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• Tongs for turning chicken

• Silicone whisk for sauce

• Cutting board & knife

• Cheese grater

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• Meat thermometer (optional but recommended)

Why This Recipe Works 

“Why You’ll Love Asiago Chicken with Mustard Cream Sauce” This recipe strikes a balance between richness and brightness. The Dijon mustard adds a tangy bite, while the Asiago cheese melts into the cream to create a smooth, nutty finish. What makes it stand out is how simple it is to pull together — there’s no baking required and no flour or thickeners.

For busy families or working professionals, having a quick high-protein dinner that feels gourmet is a game changer. This chicken dish fits seamlessly into weeknight meal rotations without compromising on flavor or nutrition.

Nutrition (Per Serving)

• Calories: ~410

• Protein: 35g

• Fat: 29g

• Carbs: 3g

• Fiber: 0g

• Net Carbs: 3g

Final Thoughts

Asiago Chicken with Mustard Cream Sauce is one of those rare dishes that feels indulgent but comes together effortlessly. Whether you’re hosting guests or feeding your family, it delivers bold flavor and comforting texture every time.