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Crispy Asiago Chicken served in creamy mustard sauce
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Crispy Asiago Chicken in Mustard Cream Sauce

Creamy, crispy, and ridiculously comforting—this Crispy Asiago Chicken in Mustard Cream Sauce hits every note you want for a weeknight winner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 2 servings

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.

Notes

For a lighter sauce, swap half-and-half for heavy cream, but expect a slightly thinner sauce.