This Asiago-Crusted Chicken in Mustard Cream Sauce features tender chicken breasts coated in a flavorful Asiago cheese crust, pan-seared to golden perfection, then served with a silky, tangy mustard cream sauce. It’s elegant enough for dinner guests but easy to whip up any night of the week.

Why I Love This Recipe

I love how the sharp, nutty Asiago crust adds amazing texture and flavor to the chicken, and the creamy mustard sauce brings a bright richness that complements it perfectly. It feels sophisticated, but it’s really approachable—my go-to when I want a restaurant-quality meal at home without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Asiago cheese, finely grated
Panko breadcrumbs
Salt and pepper
Garlic powder or onion powder (optional)
Olive oil or butter for frying
For the mustard cream sauce:
- Heavy cream or half‑and‑half
- Dijon mustard (or grainy mustard for texture)
- Chicken broth or stock
- Garlic, minced
- Butter
- Salt and pepper
- Optional: fresh herbs like parsley or thyme

Directions

I start by pounding the chicken breasts to even thickness, then seasoning them with salt, pepper, and garlic or onion powder if I like.
I combine finely grated Asiago cheese and panko breadcrumbs on a plate, then press each chicken breast into the mixture to coat well on both sides.
I heat olive oil or butter in a skillet over medium-high heat, and cook the crusted chicken about 4–5 minutes per side until the crust is golden and the chicken is cooked through. I remove the chicken and set it aside on a plate.
In the same skillet, I reduce heat to medium and add a bit of butter. I sauté minced garlic briefly until fragrant.
I pour in chicken broth to deglaze the pan, scraping up any browned bits.
I stir in cream and Dijon mustard, whisking until the sauce is smooth and begins to simmer.
I let the sauce gently cook for 2–3 minutes until slightly thickened, then season to taste with salt and pepper.
I return the chicken to the skillet, spooning sauce over the breasts, and simmer for another minute or two to warm through and meld flavors.
I finish with a sprinkle of fresh chopped parsley or thyme for color and freshness.

Servings and Timing

This recipe serves 4 people, with one chicken breast per serving.

Prep time: ~10 minutes (pounding and coating chicken)
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Spicy kick: I mix a pinch of cayenne or smoked paprika into the breadcrumb mixture for a touch of heat.
Cheese blend: I substitute Parmesan or Pecorino Romano if Asiago isn’t available.
Herb crust: I add finely chopped fresh herbs (like parsley or thyme) to the breadcrumb mixture for extra flavor.
Sauce twist: I stir in a spoonful of grainy mustard or a splash of white wine into the sauce for depth.

Storage/Reheating

I store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm it in a skillet over low-medium heat, adding a splash of broth or cream to loosen the sauce as needed. Microwaving also works—just add liquid and cover to prevent drying out.

FAQs

What cut of chicken is best for this recipe?

I prefer boneless, skinless chicken breasts pounded to even thickness for even cooking. Thighs work too, but need slightly less cooking time.

Can I use other cheeses in the crust?

Yes—I’ve used Parmesan or Pecorino Romano with great results. Just make sure it’s finely grated so it adheres well.

How do I get the crust crisp and golden?

I use medium-high heat and enough fat (butter or oil) to sizzle the chicken when it hits the pan, and I avoid overcrowding for even browning.

Can I make the sauce ahead of time?

Yes—I make the sauce ahead, keep it in the fridge, then reheat gently and whisk before pouring over freshly cooked chicken.

Is this dish gluten-free?

To make it gluten-free, I substitute gluten-free breadcrumbs or crushed GF crackers—everything else stays the same.

Conclusion

I adore this Asiago-Crusted Chicken in Mustard Cream Sauce for its elegant flavors and effortless prep. The crispy, cheesy crust contrasts beautifully with the velvety, tangy sauce, creating a dish that feels indulgent yet manageable. It’s a favorite when I want something special without spending hours in the kitchen.