Juicy pan-seared chicken smothered in a rich, tangy Asiago-mustard cream sauce—ready in 30 minutes!
🍽️ Ingredients (Serves 4)
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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2 tbsp olive oil
For the Mustard Cream Sauce:
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1 tbsp butter
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3 garlic cloves, minced
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1 cup heavy cream (or half-and-half for lighter sauce)
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½ cup grated Asiago cheese (Parmesan works too)
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2 tbsp Dijon mustard (or whole-grain mustard for texture)
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1 tbsp whole-grain mustard (optional, for extra punch)
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1 tsp fresh thyme (or ½ tsp dried)
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¼ tsp nutmeg (optional)
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Salt & pepper to taste
For Garnish:
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Fresh parsley or thyme
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Extra Asiago cheese
👩🍳 Instructions (Prep: 10 mins | Cook: 20 mins)
1️⃣ Season Chicken: Pat chicken dry, then rub with salt, pepper, and paprika.
2️⃣ Sear Chicken: Heat oil in a skillet over medium-high. Cook chicken 5-6 mins per side until golden and cooked through (165°F internal temp). Remove and set aside.
3️⃣ Make Sauce: In the same skillet, melt butter. Sauté garlic 30 secs until fragrant.
4️⃣ Simmer: Pour in cream, mustard, thyme, and nutmeg. Whisk until smooth.
5️⃣ Add Cheese: Stir in Asiago until melted. Simmer 2-3 mins until slightly thickened.
6️⃣ Finish: Return chicken to the skillet, spooning sauce over it. Heat 1-2 mins.
7️⃣ Garnish & Serve: Sprinkle with parsley and extra cheese.
💡 Pro Tips
✅ Extra tender chicken: Pound breasts to even thickness before cooking.
✅ No heavy cream? Use evaporated milk + 1 tbsp flour for thickness.
✅ Kick it up: Add a splash of white wine when sautéing garlic.
🍽️ Serving Suggestions
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Over mashed potatoes or buttered noodles.
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With roasted asparagus or a crisp green salad.
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Pair with a Chardonnay or crisp lager.
“Restaurant-worthy comfort food in minutes!” 😋
Storage: Reheat gently on the stove (sauce may thicken—add a splash of milk).