Chicken with Mustard Asiago in a Creamy Sauce
Instructions:
- Prepare the Chicken:
- Pat chicken breasts dry and season both sides with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Deglaze the skillet with chicken broth, scraping up any browned bits.
- Stir in heavy cream, Dijon mustard, and grainy mustard (if using). Bring to a gentle simmer.
- Add the Asiago Cheese:
- Gradually whisk in the grated Asiago cheese until fully melted and the sauce is smooth.
- Stir in thyme, and season with salt and pepper to taste.
- Combine and Serve:
- Return the chicken to the skillet, spooning sauce over the top.
- Simmer for 2–3 minutes to let the chicken absorb the flavors.
- Garnish with parsley if desired.
- Serve:
- Serve hot over mashed potatoes, rice, or pasta, with a side of roasted vegetables or a fresh salad.
This Chicken with Mustard Asiago in a Creamy Sauce is a crowd-pleaser that feels fancy but is simple enough for a weeknight dinner. Let me know if you’d like pairing suggestions! ️