If you’re looking to turn an ordinary dinner into something truly special, the Chicken with Creamy Mustard Asiago Sauce is your new go-to recipe. This dish perfectly balances the richness of Asiago cheese with the tangy punch of mustard, wrapped around tender, juicy chicken. It’s a divine combination that brings a gourmet touch to your table without complicated steps. Whether it’s a weeknight dinner or a cozy weekend feast, this recipe delivers comfort and elegance in every bite.

Why You’ll Love This Recipe

Effortless gourmet: Transform simple ingredients into a restaurant-quality dish with minimal prep.
Flavor explosion: The creamy mustard Asiago sauce delivers rich, tangy notes that complement juicy chicken perfectly.
Quick to make: Ready in under 30 minutes, perfect for busy evenings when you want something special.
Family-friendly: A crowd-pleaser with familiar flavors that everyone will enjoy.
Versatile pairing: Works beautifully with a variety of sides like roasted veggies, rice, or creamy mashed potatoes.

Ingredients You’ll Need

This recipe shines with a handful of key ingredients, each chosen to enhance flavor and texture. From the sharp Asiago cheese to the piquant mustard, every component plays an essential role in making this dish unforgettable.

Chicken breasts: Boneless and skinless, providing a lean and tender base.
Asiago cheese: Adds a nutty, slightly sharp creaminess to the sauce.
Dijon mustard: Brings bright tang and depth, balancing the richness.
Heavy cream: Creates a luxuriously smooth sauce texture.
Garlic: Freshly minced for aromatic warmth.
Butter: Helps brown the chicken and adds richness.
Olive oil: For searing, adding a subtle fruity note.
Salt and pepper: Essential seasonings to enhance all flavors.

Variations for Chicken with Creamy Mustard Asiago Sauce

One of the joys of this recipe is how easily you can customize it to suit your preferences or dietary needs. Don’t hesitate to experiment with flavors, swap ingredients, or scale it up.

Swap Asiago for Parmesan: Use Parmesan for a milder, saltier cheese variation.
Try whole grain mustard: Adds a bit more texture and a tangier kick to the sauce.
Use chicken thighs: For a juicier, more flavorful meat option instead of breasts.
Add herbs: Fresh thyme or rosemary can deepen the aroma and complexity.
Make it dairy-free: Substitute the cream with coconut milk and use a dairy-free cheese alternative.

Creamy Mustard Asiago Chicken for a Gourmet Touch

How to Make Chicken with Creamy Mustard Asiago Sauce

Step 1: Prepare and Season the Chicken

Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper. This simple step ensures the chicken is flavorful from the inside out and helps achieve a beautiful sear.

Step 2: Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside to rest while preparing the sauce.

Step 3: Make the Creamy Mustard Asiago Sauce

In the same skillet, reduce the heat to medium and add minced garlic. Sauté briefly until fragrant, about 30 seconds. Pour in the heavy cream and stir, scraping up any browned bits from the pan. Mix in Dijon mustard and grated Asiago cheese, stirring constantly until the cheese melts and the sauce thickens slightly.

Step 4: Combine and Simmer

Return the chicken breasts to the skillet, spooning the creamy mustard Asiago sauce over them. Let everything simmer together for 2-3 minutes, allowing the flavors to meld perfectly and the chicken to soak in the luscious sauce.

Pro Tips for Making Chicken with Creamy Mustard Asiago Sauce

Pat chicken dry: Prevents steaming and helps achieve a crispy, golden crust.
Use freshly grated Asiago: Melted cheese blends smoother and tastes fresher than pre-shredded varieties.
Don’t rush resting: Let cooked chicken rest a few minutes to retain juiciness when sliced.
Adjust sauce thickness: If too thick, add a splash of chicken broth or cream; if too thin, simmer a bit longer.
Season gradually: Taste the sauce as you go to balance the salt and mustard intensity perfectly.

How to Serve Chicken with Creamy Mustard Asiago Sauce

Garnishes

Sprinkle fresh chopped parsley or chives on top for a pop of color and fresh flavor that brightens the rich sauce beautifully.

Side Dishes

Pair this dish with buttery mashed potatoes, roasted garlic green beans, or herb-infused rice to soak up every drop of the creamy mustard Asiago sauce.

Creative Ways to Present

For a stunning presentation, serve the chicken over a bed of wilted spinach or buttered pasta, drizzling extra sauce on top and finishing with a light sprinkle of Asiago cheese and a lemon wedge.

Make Ahead and Storage

Storing Leftovers

Allow the chicken and sauce to cool completely, then store in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely after resting overnight.

Freezing

This recipe freezes well! Place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of cream or broth can help restore sauce creaminess if it thickens too much during storage.

FAQs

Can I use other types of mustard for this recipe?

Absolutely! Dijon mustard is classic here, but you can substitute with whole grain, spicy brown, or even honey mustard for a twist on flavor. Just adjust amounts to taste.

Is Asiago cheese necessary or can it be replaced?

Asiago cheese gives a distinct nuttiness and slight sharpness. If unavailable, Parmesan or Pecorino Romano are excellent substitutes that maintain a savory, creamy profile.

Can this dish be made gluten-free?

Yes! The recipe as is contains no gluten if you use gluten-free mustard and ensure any broth or cream used is gluten-free. Always double-check labels to be safe.

How do I keep the chicken moist and tender?

Don’t overcook the chicken; cook just until internal temperature reaches 165°F and let it rest before slicing. The creamy sauce also helps keep it moist during simmering.

What wines pair best with Chicken with Creamy Mustard Asiago Sauce?

A rich Chardonnay or a light Pinot Noir complements the creaminess and tangy mustard perfectly, balancing the dish’s flavors without overpowering them.

Final Thoughts

Chicken with Creamy Mustard Asiago Sauce is one of those magical recipes that brings warmth and elegance to any meal. Its perfect harmony of rich, tangy, and savory notes combined with simple preparation makes it ideal for sharing with family and friends. Don’t wait to try this inviting dish that’s sure to become a cherished favorite in your kitchen!

Chicken with Creamy Mustard Asiago Sauce

Author: Anna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Searing, Simmering
Cuisine: American
Diet: Gluten-Free (if gluten-free mustard and cream are used)

Print Recipe

Description

Chicken with Creamy Mustard Asiago Sauce combines tender, juicy chicken breasts with a rich and tangy sauce made from Asiago cheese, Dijon mustard, and heavy cream. This quick and effortless gourmet dish is perfect for weeknight dinners or cozy weekend meals, delivering comfort and elegance with familiar, family-friendly flavors. The creamy sauce enhances the chicken, pairing beautifully with a variety of sides and garnishes.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts
Salt, to taste
Freshly ground black pepper, to taste

Sauce

2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, freshly minced
1 cup heavy cream
2 tablespoons Dijon mustard
1/2 cup freshly grated Asiago cheese

Instructions

Prepare and Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper to ensure flavor and achieve a nice sear.
Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove from skillet and set aside to rest.
Make the Creamy Mustard Asiago Sauce: Reduce heat to medium, add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in heavy cream, stirring to scrape up browned bits. Stir in Dijon mustard and freshly grated Asiago cheese continuously until the cheese melts and the sauce thickens slightly.
Combine and Simmer: Return the chicken breasts to the skillet, spoon the sauce over them, and let simmer for 2-3 minutes so the flavors meld and the chicken absorbs the sauce.

Notes

Pat chicken dry to prevent steaming and get a crispy golden crust.
Use freshly grated Asiago cheese for a smoother, fresher-tasting sauce.
Allow the chicken to rest a few minutes after cooking to retain juiciness.
If the sauce is too thick, add a splash of chicken broth or cream; if too thin, simmer longer to thicken.
Season the sauce gradually, tasting to balance salt and mustard intensity perfectly.