Asiago Mustard Chicken in Creamy Sauce
Asiago Mustard Chicken in Creamy Sauce is a rich and flavorful dish featuring tender, golden-browned chicken breasts smothered in a luscious sauce made with sharp Asiago cheese, tangy Dijon mustard, and aromatic garlic. The creamy sauce, infused with hints of thyme and white wine, perfectly complements the chicken for a restaurant-quality meal that’s quick enough for weeknights yet elegant enough for entertaining. Pair it with mashed potatoes, pasta, or roasted vegetables for a satisfying and indulgent dinner.
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper to taste
For the Creamy Sauce:
2 tbsp olive oil
2 garlic cloves, minced
1/2 cup dry white wine (or chicken broth as a substitute)
1 cup low fat cream
1/2 cup grated Asiago cheese
2 tbsp Dijon mustard
1 tsp fresh thyme (or 1/2 tsp dried thyme)
Salt and black pepper to taste
Optional Garnish:
Fresh parsley, chopped
Extra grated Asiago cheese
Instructions:
Prepare the Chicken:
Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
Make the Sauce:
In the same skillet, add olive oil over medium heat. Add minced garlic and saute for 1 minute until fragrant.
Deglaze the Pan:
Pour in white wine, scraping up browned bits from the bottom of the skillet. Simmer for 2 minutes until slightly reduced.
Add Cream and Flavorings:
Stir in low fat cream, Asiago cheese, Dijon mustard, thyme, salt, and pepper. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.
Combine Chicken and Sauce:
Return the chicken breasts to the skillet, spoon sauce over the top, and simmer for 5–7 minutes until the chicken is fully cooked (165°F/74°C internal temperature).
Serve:
Plate the chicken and spoon creamy sauce over the top. Garnish with fresh parsley and extra Asiago cheese if desired. Serve hot.
Recipe Notes
Asiago Substitute: Parmesan or Pecorino Romano can be used if Asiago isn’t available.
Wine Substitute: Replace white wine with chicken broth for an alcohol-free option.
Vegetable Additions: Add spinach, mushrooms, or steamed asparagus to the sauce for extra flavor and nutrients.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to prevent the sauce from separating.
Make It Lighter: Use half-and-half instead of heavy cream and reduce the cheese slightly.
Nutritional Info:(Per Serving)
Calories: 490
Protein: 38g
Fat: 30g
Saturated Fat: 14g
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Sodium: 600mg
Cholesterol: 140mg