Chicken with Creamy Mustard Asiago Sauce is the kind of recipe that tastes like it came from a fancy restaurant—but it’s actually perfect for any home cook. Whether you’re whipping up a quick weeknight dinner or aiming to impress guests with something elegant yet approachable, this dish delivers bold flavor with a creamy, cheesy finish and just the right tang of mustard. In this guide, we’ll walk you through every juicy detail: from ingredients and cooking techniques to customizations, pro tips, and FAQs. Let’s dive into the creamy, savory goodness that is Chicken with Creamy Mustard Asiago Sauce.
Table of Contents
Table of Contents
Ingredients You’ll Need for Chicken with Creamy Mustard Asiago Sauce
Before we dive into the skillet, let’s talk about what makes this dish sing. The beauty of Chicken with Creamy Mustard Asiago Sauce is how simple the ingredients are—yet they combine into something utterly irresistible.
The Star of the Show: Chicken
You can use boneless, skinless chicken breasts or thighs—whichever you have on hand.
- Chicken breasts are leaner and cook faster.
- Thighs bring a bit more flavor and stay juicy longer.
Whichever you choose, season generously with salt and pepper for a golden crust that locks in flavor.
Creamy Mustard Asiago Sauce Essentials
Here’s where the flavor fireworks happen:
Heavy Cream
This is your silky, rich base. It gives the sauce its luxurious body and soft mouthfeel. For a lighter version, you can substitute with half-and-half, but the creaminess will take a hit.
Dijon Mustard
The tangy backbone of the sauce. Dijon adds sharpness and depth without being overpowering. Want it bolder? Add an extra teaspoon.
Need help mastering mustard-based sauces? Check out this guide on mustard cream sauces to elevate your flavor game.
Asiago Cheese
This is where the dish gets its character. Asiago is nutty, slightly sharp, and melts beautifully into the cream. Grate it fresh—pre-shredded cheese just doesn’t do it justice.
- Can’t find Asiago? Use Parmesan or Pecorino Romano as a substitute, though they have a saltier, sharper bite.
Supporting Cast: Aromatics and Fats
Garlic
Minced garlic adds depth and a little heat. Don’t skip it.
Olive Oil & Butter
Use a mix. Olive oil raises the smoke point, while butter boosts flavor. Together, they create the perfect golden sear on the chicken.
Salt and Black Pepper
Simple seasoning that does the heavy lifting. Use kosher salt and freshly cracked pepper for best results.
Optional Add-Ins (But Highly Recommended)
Spinach or sun-dried tomatoes: Toss them into the sauce for extra texture and color.
Mushrooms: Sautéed mushrooms add earthiness and soak up all that creamy goodness.
Fresh herbs: A sprinkle of parsley or thyme at the end brightens everything up.
How to Make Chicken with Creamy Mustard Asiago Sauce
Ready to turn simple ingredients into a restaurant-worthy meal? Follow this step-by-step guide to create the creamiest, tangiest mustard Asiago chicken ever. One pan, a handful of ingredients, and about 30 minutes—that’s all you need.
Step 1: Season and Sear the Chicken
Start by patting your chicken dry. This helps it sear beautifully.
- Generously season both sides with salt and freshly cracked black pepper.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Once the butter melts and sizzles, lay the chicken in the pan.
- Cook for 5–6 minutes per side, or until golden brown and fully cooked (internal temp: 165°F).
- Transfer to a plate and tent with foil.
Don’t overcrowd the pan. Cook in batches if needed to keep the chicken crispy, not steamed.
Step 2: Build the Creamy Mustard Asiago Sauce
Without wiping the pan, reduce heat to medium.
- Add 2–3 cloves of minced garlic. Sauté for 30 seconds until fragrant.
- Pour in 1 cup heavy cream, scraping up the brown bits (this adds mega flavor).
- Whisk in 2 tablespoons Dijon mustard and ¾ cup freshly grated Asiago cheese.
- Stir continuously until the cheese melts and the sauce thickens slightly—about 3–5 minutes.
Step 3: Simmer and Serve
Return the chicken to the skillet. Nestle each piece into the sauce.
- Let it simmer for another 2–3 minutes so the chicken absorbs all that creamy goodness.
- Garnish with chopped parsley or thyme, and if you’re feeling fancy, a sprinkle of more Asiago.
And just like that, dinner’s done. Up next: how to customize this creamy mustard chicken to fit your taste or dietary needs.
Nutritional Facts for Chicken with Creamy Mustard Asiago Sauce
When you’re enjoying a rich and satisfying dish like creamy mustard Asiago chicken, it’s natural to wonder—what’s the nutritional story behind the deliciousness?
Good news: this dish strikes a solid balance between indulgence and nourishment. Here’s a breakdown based on one serving (roughly 1 chicken breast with sauce). Keep in mind that values may vary slightly depending on brands and portion sizes.
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | 32 g |
| Total Fat | 32 g |
| – Saturated Fat | 18 g |
| Carbohydrates | 4 g |
| – Sugar | 1 g |
| – Fiber | 0.2 g |
| Cholesterol | 125 mg |
| Sodium | 550 mg |
| Trans Fat | 0 g |
Is It Keto or Low-Carb Friendly?
You bet! This dish is naturally low in carbs, making it a great fit for keto or low-carb diets. Just skip carb-heavy sides like pasta and opt for:
- Cauliflower mash
- Zucchini noodles
- Roasted broccoli
How to Make It Lighter (If Needed)
Want to trim a few calories or reduce the fat? Try these swaps:
- Use half-and-half instead of heavy cream.
- Go with chicken breast over thighs.
- Choose reduced-fat cheese, although note that flavor and texture may change slightly.
No matter how you tweak it, Chicken with Creamy Mustard Asiago Sauce remains a protein-packed, flavor-forward dish worth keeping in your rotation.
Frequently Asked Questions About Chicken with Creamy Mustard Asiago Sauce
Got questions? You’re not alone. Below are some of the most common questions home cooks ask about making chicken in creamy mustard Asiago sauce—along with helpful answers to ensure your dish turns out flawless every time.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic choice for this recipe. They’re naturally juicier and more flavorful, especially when simmered in a rich, tangy mustard sauce. Just keep in mind they may need a couple more minutes to cook through compared to chicken breasts.
Is Asiago cheese necessary?
While Asiago brings that signature nutty sharpness, it’s not the only option. You can substitute it with:
- Parmesan
- Pecorino Romano
- Grana Padano
However, the flavor profile will shift slightly, and you might miss that deeper savory note Asiago adds.
Can I make this dish dairy-free?
Yes, you can! Try swapping:
- Heavy cream → coconut cream or unsweetened oat cream
- Asiago cheese → dairy-free Parmesan-style shreds
Note: The texture will stay creamy, but the flavor may lean slightly sweeter or earthier depending on the alt-cream.
How strong is the mustard flavor?
Dijon mustard brings a subtle heat and pleasant tang, not an overwhelming bite. If you’re unsure, start with 1 tablespoon and add more to taste. This sauce is all about balance.
What are the best sides for creamy mustard chicken?
This dish pairs beautifully with:
- Buttery mashed potatoes
- Steamed green beans
- Creamy polenta
- Roasted asparagus
- Angel hair or fettuccine pasta
Basically, anything that can soak up that dreamy mustard Asiago sauce!
Can I make this ahead of time?
Yes! Cook the chicken and sauce, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream to restore the sauce’s silky texture.
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