Asiago Mustard Chicken in Creamy Sauce – Page 2

Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the butter. Once melted, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard, and bring the sauce to a gentle simmer.
Gradually add the shredded Asiago cheese, stirring until it melts and the sauce becomes smooth and creamy.

Return the chicken to the skillet, spooning some of the sauce over the top.
Let the chicken simmer in the sauce for 5-7 minutes, allowing it to soak up the flavors.
Garnish with fresh parsley before serving.

Pasta: Serve the Asiago mustard chicken over fettuccine or linguine, letting the creamy sauce coat each strand.
Rice or Quinoa: For a gluten-free option, pair this dish with steamed rice or fluffy quinoa.
Vegetables: Roasted or steamed vegetables like asparagus, green beans, or broccoli make excellent sides to balance the richness of the sauce.

Perfectly Sear the Chicken: Searing the chicken first locks in juices and creates a flavorful crust. Be sure the pan is hot before adding the chicken for the best results.
Choosing Your Mustard: Dijon mustard adds a smooth, tangy flavor without overpowering the dish. If you prefer a milder taste, try mixing in a small amount of whole-grain mustard.
Cheese Substitutions: If Asiago isn’t available, try using Parmesan or Gruyère for a similar flavor and texture.