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This creamy asiago mustard chicken is my answer for whenever I want a comforting yet elegant meal that feels special but comes together easily. Tender chicken breasts are simmered in a rich sauce powered by sharp asiago cheese and tangy Dijon mustard for a weeknight dinner that always gets rave reviews in my house.
I first served this for an impromptu family gathering using what I had in the fridge. Now it is on our regular dinner rotation and even the picky eaters dig in for seconds.
Ingredients
- Chicken breasts about six hundred grams: Choose fresh ones that are firm and pink without much excess liquid for the juiciest result
- Asiago cheese about one hundred fifty grams grated: This brings bold flavor and creamy texture Look for a wedge and grate fresh for best melt
- Dijon mustard three tablespoons: Adds a sharp piquant note Be sure to use real Dijon for authentic flavor
- Heavy cream two hundred milliliters: Makes the sauce thick and silky Choose full fat for the most luscious texture
- Garlic three cloves minced: Fresh garlic offers more punch than pre chopped or jarred
- Olive oil two tablespoons: Warms quickly and gives the chicken a golden crisp on the outside
- Salt and black pepper: These lift and balance all other flavors Use sea salt and freshly cracked pepper for best taste
- Fresh parsley: Adds a pop of green and freshness on the plate Pick flat leaf for vibrant color
Step-by-Step Instructions
- Prep the Chicken:
- Rinse chicken breasts under cool water and pat dry very thoroughly with paper towels. This helps the chicken sear instead of steaming. Season both sides with plenty of salt and black pepper.
- Sear the Chicken:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add chicken breasts in a single layer. Allow each side to brown for six to seven minutes without moving them so you get a tasty crust. When both sides are golden and cooked through transfer to a warm plate to rest.
- Build the Aromatics:
- In the same pan lower the heat and add the minced garlic to the remaining oil. Stir constantly for about one minute just until fragrant. Watch closely so the garlic does not get dark.
- Make the Creamy Mustard Base:
- Pour in the Dijon mustard and the cream. Whisk together scraping up any browned bits stuck to the pan. Let it bubble for a minute or two until slightly thickened and smooth.
- Stir in Asiago Cheese:
- Reduce the heat to low and sprinkle in the grated asiago cheese. Stir gently and steadily until the cheese is fully melted and the sauce is well blended. Add more salt and black pepper to taste.
- Combine Chicken and Sauce:
- Return the cooked chicken breasts to the pan and spoon the creamy sauce over the top. Simmer for three to five minutes so the flavors infuse and the chicken reheats through.
- Serve and Garnish:
- Transfer the chicken to plates and spoon more sauce over each piece. Scatter chopped fresh parsley over the top and serve immediately with your choice of sides.
I absolutely love asiago in this sauce. The way it melts into the Dijon cream is a dream and brings a savory nuttiness that just cannot be replaced. We always fight over the last spoonful of sauce poured on mashed potatoes. My kids started requesting parsley because of the fresh pop it adds.
Storage Tips
Let leftover chicken and sauce cool completely before storing in an airtight container You can keep it in the fridge for up to four days To reheat gently warm on the stove or in the microwave adding a splash of cream or water if the sauce thickens up too much You can freeze for up to two months but the sauce may separate slightly upon thawing
Ingredient Substitutions
Swap asiago with parmesan for a milder bite or use shredded aged gouda if you want a sweeter cheese You can use chicken thighs instead of breasts for extra juicy meat and they hold up well to slow simmering For dairy free needs try coconut cream and a plant based hard cheese
Serving Suggestions
This sauce begs for something starchy to soak it up My favorites are creamy mashed potatoes al dente pasta or steamed rice Roasted vegetables such as carrots broccoli or asparagus make a colorful and hearty plate A crisp salad with arugula and tomatoes brings balance to the richness
A Touch of History
Dishes that blend strong cheeses and cream are a staple in Northern Italy where asiago comes from The addition of mustard recalls French influences that love blending sharp and creamy profiles This fusion captures both comfort and sophistication that feels right at home for family meals and celebrations alike
Common Recipe Questions
- → Jaki inny ser można wykorzystać zamiast asiago?
Parmezan, gouda lub cheddar świetnie zastąpią asiago, oferując podobną kremowość i głęboki smak. Wybierz swój ulubiony ser twardy do sosu.
- → Czy mogę użyć innego mięsa zamiast kurczaka?
Indyk, wieprzowina lub nawet wołowina sprawdzą się znakomicie. Dostosuj czas smażenia do grubości i rodzaju mięsa.
- → Jakie dodatki najlepiej pasują do tego dania?
Puree ziemniaczane, makaron, ryż lub warzywa na parze pięknie uzupełnią kremowy sos. Wybieraj to, co lubisz najbardziej.
- → Jak długo można przechowywać potrawę w lodówce?
W szczelnym pojemniku kurczak z sosem zachowa świeżość przez 3–4 dni. Przed podaniem podgrzej na patelni lub w mikrofalówce.
- → Czy mogę wzbogacić smak innymi przyprawami?
Świeży tymianek, rozmaryn czy bazylia wzmocnią aromat sosu. Możesz również dodać nutę białego wina podczas duszenia.