Imagine tender chicken cloaked in a luxurious, flavor-packed sauce that tastes like it came straight from a restaurant kitchen, yet is shockingly easy to whip up at home. That’s exactly what you’ll discover in Chicken with Creamy Mustard Asiago Sauce: a stovetop triumph that combines juicy chicken breasts with a silky, tangy, cheesy sauce singing with the zip of Dijon and whole grain mustard. Perfect for cozy family dinners or when you want to impress guests with minimal effort, this dish strikes a delicious balance between comfort and elegance.
Ingredients You’ll Need
The magic of Chicken with Creamy Mustard Asiago Sauce is in its simplicity. Every ingredient is purposeful, turning a humble chicken breast into something memorable. Here’s what you’ll need and why each element matters:
- Chicken breasts: The main attraction, these become tender and juicy as they soak up the rich sauce.
- Olive oil: Lends a subtle fruity flavor and helps achieve perfectly golden chicken.
- Butter: Adds richness to the sauce and gives the chicken a beautiful, caramelized crust.
- Garlic: Infuses the dish with a savory aroma and depth; don’t skip it!
- Dry white wine or chicken broth: Deglazes the pan, lifting all those flavorful bits into the sauce—choose wine for complexity, or broth for a milder touch.
- Dijon mustard: Brings sharp, lively tang that defines the sauce’s character.
- Whole grain mustard: Adds texture and a mellow, complex bite that dances on your palate.
- Heavy cream: Makes the sauce luxuriously thick, silky, and utterly irresistible.
- Freshly grated Asiago cheese: Melts beautifully, offering a nutty, salty richness that sets this sauce apart.
- Salt: Essential for balancing and brightening all the flavors.
- Black pepper: A little heat to round out the dish’s savory notes.
- Fresh parsley (optional): A pop of color and freshness for the finishing touch.
How to Make Chicken with Creamy Mustard Asiago Sauce
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry—they’ll brown beautifully this way! Generously season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high until the butter is bubbling and just beginning to brown. Add the chicken and let it cook undisturbed for 5 to 6 minutes per side, until both sides are a deeply golden hue and the inside is cooked through. Rest the chicken on a plate and cover to keep it juicy while you whip up the sauce.
Step 2: Sauté the Garlic
Without cleaning the skillet (those browned bits are flavor gold!), reduce the heat to medium and add your minced garlic. Stir constantly for about 30 seconds, just until fragrant—garlic cooks quickly, so keep a close eye to prevent burning.
Step 3: Deglaze and Build the Sauce
Time to pull up all the delicious fond from the bottom of the pan! Splash in the white wine or chicken broth, using your spoon to scrape up every bit of fond—the base of an unforgettable sauce. Whisk in both mustards, then pour in the heavy cream. Let it all simmer together for 3 to 4 minutes, just until it thickens slightly and the mustards mellow and blend with the cream.
Step 4: Stir in Asiago and Finish
Reduce the heat to low, then add in the freshly grated Asiago cheese. Stir until the cheese is fully melted and the sauce is creamy and glossy. At this point, you have an irresistibly rich, flavorful base worthy of your chicken.
Step 5: Return Chicken and Serve
Place the cooked chicken breasts back into the skillet, turning to coat in the sauce. Spoon extra sauce over the top, and let everything simmer together for another 2 to 3 minutes—just enough to warm the chicken and let the flavors meld. Sprinkle with chopped parsley for a fresh and colorful finish, then serve hot and enjoy every luxurious bite of Chicken with Creamy Mustard Asiago Sauce!
How to Serve Chicken with Creamy Mustard Asiago Sauce
Garnishes
A generous shower of freshly chopped parsley brings brightness and a pop of green, beautifully contrasting the creamy sauce. You could also add a dusting of lemon zest or cracked black pepper for a little extra zing that wakes up the senses.
Side Dishes
This dish is made to be paired with something to soak up that luscious sauce! Try buttery mashed potatoes, fluffy white rice, al dente pasta, or roasted vegetables—they all act as the perfect partners to Chicken with Creamy Mustard Asiago Sauce. The sauce’s bold flavors also pair well with a crisp green salad for a bit of freshness.
Creative Ways to Present
For a show-stopping dinner, serve the sliced chicken fanned over creamy polenta or atop a mountain of sauteed spinach. Present it directly in the skillet at the table for rustic charm, or plate each portion with plenty of sauce drizzled artistically for a more restaurant-style approach. Chicken with Creamy Mustard Asiago Sauce is as photogenic as it is delicious!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Chicken with Creamy Mustard Asiago Sauce (lucky you!), transfer the cooled chicken and sauce into an airtight container. Kept in the refrigerator, it stays fresh and flavorful for up to three days, making lunch or another stress-free dinner a breeze.
Freezing
While the sauce is best enjoyed fresh, you can freeze portions of this dish for up to two months if needed. Place the chicken and sauce together in a freezer-safe container, removing as much air as possible. Be aware that cream-based sauces may separate a bit when thawed, but a gentle reheating (and some stirring) will help bring it back together.
Reheating
To reheat, place the chicken gently in a skillet over low heat and spoon the sauce over the top, heating slowly and stirring often. Adding a splash of chicken broth or cream can revive the sauce’s creamy texture if it thickens too much. Microwave reheating is possible, but for best results, use the stovetop for more even heating and luscious results.
FAQs
Can I substitute another cheese for Asiago?
Absolutely! If Asiago isn’t available, Parmesan cheese is a wonderful alternative, offering similar nuttiness and meltability. Just be sure to use freshly grated cheese for the best texture and flavor in your sauce.
What’s the best wine to use in Chicken with Creamy Mustard Asiago Sauce?
A dry white wine such as Sauvignon Blanc or Pinot Grigio is ideal; it adds subtle acidity and balances the richness without overpowering the sauce. If you’d rather skip alcohol, chicken broth is a great substitute—your sauce will still be deliciously savory.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully and bring extra juiciness to the finished dish. You may need to sear them for a couple of extra minutes on each side, but they’ll soak up the creamy mustard Asiago sauce just as well!
Is this recipe gluten-free?
It sure is! Chicken with Creamy Mustard Asiago Sauce contains no flour or gluten—just be sure your Dijon and whole grain mustard are certified gluten-free if needed.
Is it possible to make the sauce ahead of time?
You can prepare the sauce in advance, store it in the refrigerator, and gently reheat it on the stove when you’re ready. For maximum freshness, the chicken is best cooked just before serving, but the sauce will hold beautifully in an airtight container for a day or two.
Final Thoughts
If you’re craving an elegant but approachable dinner, you can’t go wrong with Chicken with Creamy Mustard Asiago Sauce. Every bite is a creamy, zippy, cheesy delight that’s so easy to make, you’ll want to add it to your regular rotation. Don’t be surprised when everyone asks for seconds—this recipe is destined to become a favorite at your table, too!
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Chicken with Creamy Mustard Asiago Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in this delectable Chicken with Creamy Mustard Asiago Sauce recipe for a luxurious dining experience. Tender chicken breasts smothered in a rich, velvety sauce made with a blend of Dijon and whole grain mustards, heavy cream, and nutty Asiago cheese.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 cup heavy cream
- 3/4 cup freshly grated Asiago cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Chicken: Season chicken breasts with salt and pepper. Sear in olive oil and butter until golden brown and cooked through. Remove and set aside.
- Make the Sauce: Sauté garlic, deglaze with wine or broth, add mustards, cream, and cheese. Simmer until thickened. Return chicken to coat in sauce.
- Finish and Serve: Garnish with parsley. Serve hot over preferred sides.
Notes
- Serve over mashed potatoes, pasta, or roasted vegetables for an elegant dinner.
- For a tangy twist, add a squeeze of lemon juice to the sauce.
- Substitute Parmesan for Asiago if desired.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 1g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 155mg
