Creamy, crispy, and ridiculously comforting—this Crispy Asiago Chicken in Mustard Cream Sauce hits every note you want for a weeknight winner. The chicken gets a golden, cheesy crust from Asiago, while a tangy Dijon mustard cream sauce keeps each bite rich and saucy. It’s the kind of dinner that feels fancy but comes together fast, which makes it perfect for busy families or when you want to impress without stress.
Fun fact: Asiago cheese browns beautifully and creates a crunchy, savory crust that outshines plain breadcrumbs every time. If you love creamy chicken pasta, you might also enjoy my twist on a pasta favorite like Creamy Mozzarella Chicken Linguine, which shares the same comforting creamy vibe. Simplicity, speed, and crowd-pleasing flavor are what make this recipe special—read on and get ready to enjoy a dish that’s as easy as it is delicious.
What is Crispy Asiago Chicken in Mustard Cream Sauce?
What’s in a name? Crispy Asiago Chicken in Mustard Cream Sauce pretty much tells you everything—crispy Asiago-coated chicken with a smooth mustard cream sauce. But why the flourish? Is it the Asiago stealing the show or the mustard dressing things up? Maybe it’s both, and the result is that perfect yin-yang of crunchy and silky. Ever wondered if the phrase “the way to a man’s heart is through his stomach.” holds true? One plate of this and you’ll see why it has a few fans convinced. Try it and discover why this cheeky name fits so well—your kitchen may just become the new favorite spot for dinner.
Why You’ll Love This
This recipe is irresistible for three big reasons: the cheesy crust, the luscious mustard cream sauce, and the quick, home-cooked satisfaction. First, the Asiago forms a flavorful, crispy coating that gives juicy chicken breasts a delightful texture contrast. Second, making this at home saves money compared to a restaurant entrée, and you control the quality of ingredients and salt. Third, the Dijon-heavy cream sauce brings a tangy richness that elevates the whole plate—add fresh parsley or a squeeze of lemon to brighten it up.
If you loved a creamy skillet chicken on this site, you’ll appreciate how this recipe balances crispiness with sauciness—similar comfort to that creamy mozzarella chicken linguine but with a lighter, lower-carb profile. Make it tonight and enjoy a meal that feels elegant without the fuss.
How to Make:
Quick Overview
This dish is simple: season chicken, coat with grated Asiago, brown it in a skillet, finish in the oven, then make a quick mustard cream sauce in the same pan. Prep is minimal and hands-on time is short—about 10 minutes to prep, 20 minutes to cook. Expect a contrast of textures: crispy exterior, juicy interior, and a silky, tangy sauce. Perfect for busy weeknights or a relaxed weekend dinner.
Ingredients
- 2 chicken breasts, boneless and skinless, patted dry
- 1/2 cup Asiago cheese, finely grated
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream, room temperature
- 2 tbsp Dijon mustard
- 1 garlic clove, minced (about 1 tsp)
- 1 tbsp fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 375°F (190°C). Position an oven rack in the center.
- Pat chicken breasts dry with paper towels. Season both sides with salt and pepper evenly.
- Spread the grated Asiago cheese on a plate and press each chicken breast into the cheese to coat both sides, ensuring a thin, even layer sticks.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the Asiago-coated chicken to the skillet. Sear without moving for 4–5 minutes until the cheese crust is golden brown and releases easily from the pan.
- Flip the chicken and sear the other side for another 4–5 minutes to form a crust.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Cooking time depends on thickness—thinner breasts take less time.
- Carefully remove the skillet from the oven and transfer the cooked chicken to a plate; tent with foil to keep warm.
- Place the skillet back on the stove over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant; do not brown.
- Pour in 1/2 cup heavy cream and add 2 tablespoons Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and becomes silky.
- Taste and adjust seasoning with salt and pepper as needed. Return the chicken to the skillet and spoon sauce over each piece.
- Garnish with 1 tablespoon chopped fresh parsley and serve immediately.
What to Serve With
- Creamy mashed potatoes or buttery rice to soak up the mustard cream sauce
- Steamed green beans, roasted asparagus, or sautéed spinach for a bright veggie side
- A crisp green salad with lemon vinaigrette to cut through the richness
- Warm crusty bread or garlic butter dinner rolls
- For drinks: a chilled Sauvignon Blanc, a light Pinot Grigio, or sparkling water with lemon
Top Tips for Perfecting
- Pound chicken to an even thickness for consistent cooking; aim for about 1/2–3/4 inch.
- If Asiago clumps, grate finely and press firmly into the chicken for an even crust.
- Use an oven-safe skillet (cast iron or stainless steel) so you can move from stovetop to oven easily.
- To make the sauce lighter, swap half-and-half for heavy cream, but expect a slightly thinner sauce.
- Avoid overheating the garlic—sauté just until fragrant to prevent bitterness.
- If the crust sticks, let it sear longer before flipping; it will release naturally when ready.
Storing and Reheating Tips
- Refrigeration: Store leftover chicken and sauce in an airtight container for up to 3 days.
- Freezing: You can freeze cooked chicken without sauce for up to 2 months; freeze sauce separately in a freezer-safe container for up to 2 months.
- Reheating: Reheat gently in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. Reheat sauce on the stovetop over low heat, whisking in a splash of cream to refresh its texture. Avoid microwaving if possible to preserve texture.
FAQs
What cut of chicken is best for this recipe?
Boneless, skinless chicken breasts work best because they cook quickly and get an even Asiago crust. You can use thin-cut breasts or pound thicker ones to an even thickness.
Can I use Parmesan instead of Asiago?
Yes—Parmesan is a fine substitute and will yield a slightly different nutty flavor. Asiago gives a sharper profile, but Parmesan gives great crispiness too.
Is Dijon mustard essential?
Dijon adds a smooth, tangy depth that complements the cream. You can substitute whole-grain mustard for texture or yellow mustard in a pinch, but the flavor profile will change.
How can I make this gluten-free?
This recipe is naturally gluten-free as written, since it uses grated Asiago instead of breadcrumbs. Always check labels if using pre-shredded cheese to ensure no additives with gluten.
Can I make this ahead of time?
Yes—cook the chicken and sauce, then refrigerate separately. Reheat both gently before serving, and spoon the sauce over the chicken just before serving to keep the crust crisp.
Conclusion
This Crispy Asiago Chicken in Mustard Cream Sauce is a winner because it pairs a crunchy, cheesy crust with a silky, tangy sauce—easy to make, budget-friendly, and utterly delicious. It’s approachable enough for a weeknight yet impressive enough for guests. If you enjoy similar creamy chicken recipes, you might like the flavor combination in Chicken and Mushroom Skillet in a Creamy Asiago and Mustard or take inspiration from classic favorites like Chicken Thighs with Creamy Mustard Sauce. Give this recipe a try, share it with family, and enjoy the happy sighs at the dinner table.
Crispy Asiago Chicken in Mustard Cream Sauce
Equipment
- Oven-safe skillet
- Mixing Bowl
Ingredients
Chicken
- 2 pieces Boneless, skinless chicken breasts Patted dry
Cheese
- 1/2 cup Asiago cheese Finely grated
Oil
- 1 tbsp Olive oil
Seasoning
- to taste Salt
- to taste Pepper
Sauce
- 1/2 cup Heavy cream Room temperature
- 2 tbsp Dijon mustard
- 1 clove Garlic Minced (about 1 tsp)
- 1 tbsp Fresh parsley Chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Position an oven rack in the center.
- Pat chicken breasts dry with paper towels. Season both sides with salt and pepper evenly.
- Spread the grated Asiago cheese on a plate and press each chicken breast into the cheese to coat both sides, ensuring a thin, even layer sticks.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the Asiago-coated chicken to the skillet. Sear without moving for 4–5 minutes until the cheese crust is golden brown and releases easily from the pan.
- Flip the chicken and sear the other side for another 4–5 minutes to form a crust.
- Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- Carefully remove the skillet from the oven and transfer the cooked chicken to a plate; tent with foil to keep warm.
- Place the skillet back on the stove over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant; do not brown.
- Pour in 1/2 cup heavy cream and add 2 tablespoons Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Simmer the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and becomes silky.
- Taste and adjust seasoning with salt and pepper as needed. Return the chicken to the skillet and spoon sauce over each piece.
- Garnish with 1 tablespoon chopped fresh parsley and serve immediately.