If you’re looking to impress with an effortlessly elegant dinner, Chicken with Creamy Mustard Asiago Sauce is your answer. Imagine juicy chicken breasts bathed in a decadent sauce that gleams with creamy richness, tangy mustard, and nutty Asiago cheese, all brightened by the whisper of fresh herbs. This dish brings restaurant-level flavors to your own kitchen, but without the stress or mess. It’s weeknight-easy yet fancy enough to make any night feel special.

Chicken with Creamy Mustard Asiago Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken with Creamy Mustard Asiago Sauce lies in how each ingredient—simple as it may seem—pulls its weight to create a meal that’s greater than the sum of its parts. From pantry staples to that little wedge of Asiago, every element adds its own spark of flavor, texture, or appealing color.

Chicken breasts: Boneless, skinless chicken makes for a quick-cooking, lean protein that soaks up all that gorgeous sauce.
Salt & black pepper: Essential for seasoning the chicken and amplifying every other flavor in the pan.
Olive oil: Helps develop a beautiful golden crust on the chicken without overpowering the other flavors.
Butter: Adds a luxurious richness to both the chicken and the finished sauce—don’t skip it!
Garlic: Just two cloves wake up the whole dish with a punch of aromatic depth.
Dry white wine (or chicken broth): Deglazes the pan, adding subtle acidity and helping scrape up all those tasty bits.
Dijon mustard: Brings both tang and complexity—it’s the backbone of the sauce.
Heavy cream: Turns your sauce velvety and lush; half-and-half works for a lighter take.
Asiago cheese: This cheese melts beautifully, delivering nutty, sharp notes distinct from parmesan or gouda.
Fresh thyme (or dried): A sprinkle of fresh thyme lends gentle herbal intrigue; dried works in a pinch.
Chopped fresh parsley (for garnish): Finishes the dish with a pop of fresh, vibrant color and a hint of brightness.

How to Make Chicken with Creamy Mustard Asiago Sauce

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry and seasoning them generously with salt and black pepper on both sides. In a large skillet, heat olive oil and butter over medium-high until the butter foams. Carefully add the chicken and cook for 5 to 6 minutes per side, undisturbed, until they’re deeply golden and cooked through. This initial sear locks in juices and sets the stage for that irresistible sauce.

Step 2: Sauté the Garlic

Once your chicken is cooked, move it to a warm plate and turn the heat to medium. Add the minced garlic directly into those caramelized pan juices. Stir constantly for about 30 seconds, just until the garlic turns fragrant—no longer, or you risk it turning bitter.

Step 3: Deglaze with Wine

Pour in the dry white wine (or chicken broth if you’d rather skip wine) and give the bottom of the pan a gentle scrape, coaxing up every last flavorful browned bit. Let it all bubble away for 2 to 3 minutes so the liquid reduces and the flavors concentrate.

Step 4: Create the Creamy Mustard Asiago Sauce

Turn the heat down to medium-low. Stir in the Dijon mustard and heavy cream, watching as the sauce begins to take on its silky texture. Slowly add the grated Asiago and thyme, stirring until the cheese melts and the sauce transforms into a velvety cloak—this is where the Chicken with Creamy Mustard Asiago Sauce magic happens!

Step 5: Bring It All Together

Gently return the chicken breasts (along with any resting juices) to the pan, spooning sauce over the tops. Let everything simmer together for another 2 to 3 minutes, just until the chicken is heated through and the flavors meld deliciously.

How to Serve Chicken with Creamy Mustard Asiago Sauce

Garnishes

A shower of chopped fresh parsley brightens everything, adding contrast to the golden sauce and a fresh herbal finish. If you’re feeling a bit extra, a sprinkle of more grated Asiago or even a sprig of thyme makes the dish look restaurant-worthy.

Side Dishes

This rich main practically begs for a creamy carbohydrate or simply roasted vegetable alongside. Mashed potatoes, silky polenta, or buttered pasta are my go-tos for soaking up the sauce. On the lighter side, lemony green beans, roasted asparagus, or a crisp green salad offer a lovely, balanced plate.

Creative Ways to Present

For a dinner party vibe, slice the chicken and fan it out over your starch of choice, napping each piece with sauce. For cozy nights, serve the breasts whole with the sauce generously draped. You can even serve Chicken with Creamy Mustard Asiago Sauce over toasted crusty bread for a rustic, bistro-inspired feel.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it even more irresistible for lunch the next day!

Freezing

While the chicken itself freezes nicely, creamy sauces can sometimes separate after thawing. If you do freeze, pack the chicken and sauce together in a freezer-safe container, and reheat gently, whisking the sauce to bring it back together if needed.

Reheating

For best results, reheat Chicken with Creamy Mustard Asiago Sauce gently on the stovetop over low heat, stirring the sauce until it smooths out and the chicken is warmed through. A splash of extra cream or broth can revive the sauce if it looks a bit thick.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are a bit juicier and also work wonderfully with this recipe. You might need to adjust cooking time slightly, as thighs are typically a little thicker.

What can I substitute for Asiago cheese?

If you don’t have Asiago on hand, Parmesan or Gruyère are both excellent swaps. Each brings its own personality, but the end result will still be luscious and flavorful.

Is it possible to make this dish dairy-free?

For a dairy-free version, try using a plant-based cream and a well-melting vegan cheese alternative. The sauce won’t be quite the same, but you’ll still get silky richness and that signature tang from the mustard.

What white wine is best for the sauce?

A dry white—like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay—adds acidity and subtle fruit notes to the sauce. Just use one you’d happily sip!

Can I prepare Chicken with Creamy Mustard Asiago Sauce ahead of time?

Yes! Make the sauce and sear the chicken up to one day ahead. Store them separately and gently reheat together when ready to serve, adding a splash of cream or broth if you need to loosen up the sauce.

Final Thoughts

Chicken with Creamy Mustard Asiago Sauce is that recipe you’ll reach for whenever you want fuss-free elegance that tastes like you spent hours. It’s cozy enough for a casual dinner but always impressive enough for guests. Give it a try—you’ll be amazed at how quickly this make-again favorite comes together in your own kitchen!

Chicken with Creamy Mustard Asiago Sauce Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent and flavorful Chicken with Creamy Mustard Asiago Sauce. This dish features tender chicken breasts smothered in a rich, creamy sauce infused with tangy Dijon mustard and nutty Asiago cheese, perfect for a special dinner at home.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter

For the Sauce:

2 cloves garlic, minced
½ cup dry white wine or chicken broth
1 tablespoon Dijon mustard
¾ cup heavy cream
½ cup grated Asiago cheese
1 teaspoon fresh thyme or ½ teaspoon dried

Chopped fresh parsley, for garnish

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Instructions

Season the chicken: Season chicken breasts with salt and pepper. Heat olive oil and butter in a skillet. Cook chicken until golden and cooked through. Set aside.
Make the sauce: In the same pan, sauté garlic. Add wine, Dijon mustard, heavy cream, Asiago cheese, and thyme. Stir until smooth.
Combine: Return chicken to the pan. Simmer in the sauce. Garnish with parsley and serve hot.

Notes

You can substitute Asiago with Parmesan or Gruyère.
For a lighter version, use half-and-half instead of cream.
This dish pairs beautifully with white wine and makes a great date-night or holiday meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: European-American