Description
Heavenly Chicken with Creamy Mustard Asiago Sauce brings gourmet elegance to weeknight dinners with its rich, tangy flavor profile. Crispy chicken nestled in a luxurious sauce promises a delightful culinary experience you won’t soon forget.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Seasonings and Herbs:
- Salt to taste
- Pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Fresh parsley, chopped (for garnish)
Cooking and Sauce Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 grams) unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup (240 milliliters) heavy cream
- 1/4 cup (60 milliliters) Dijon mustard
- 1/2 cup (50 grams) Asiago cheese, grated
Instructions
- Create a flavor foundation by generously seasoning chicken breasts with salt and pepper across both surfaces.
- Heat olive oil in a large skillet over medium-high temperature, approximately 375°F, and sear chicken for 6-7 minutes per side until a golden-brown exterior develops and internal temperature reaches 165°F.
- Transfer cooked chicken to a separate plate, maintaining the flavorful skillet remnants.
- Reduce skillet heat to medium and melt butter, introducing finely chopped onions and sautéing until translucent and softened, roughly 3-4 minutes.
- Incorporate minced garlic and cook for an additional minute, releasing aromatic flavors.
- Gradually pour heavy cream into the skillet, allowing a gentle simmer to develop.
- Whisk Dijon mustard into the cream, creating a smooth, tangy base.
- Gradually sprinkle grated Asiago cheese, stirring continuously until completely melted and sauce achieves a velvety consistency.
- Enhance sauce complexity by adding dried thyme and parsley, mixing thoroughly.
- Reintroduce chicken breasts to the skillet, delicately coating with the creamy mustard sauce.
- Simmer for 2-3 minutes, ensuring chicken remains heated and sauce thoroughly coats the meat.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Pound chicken breasts to an even thickness before cooking to ensure uniform cooking and prevent dry edges.
- Swap Asiago with Parmesan or Gruyère for different flavor profiles while maintaining creamy texture.
- Use medium heat when making sauce to prevent cream from separating and maintain silky consistency.
- Replace regular Dijon mustard with gluten-free version and ensure all ingredients are certified gluten-free for sensitive diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg