Name: Asiago-Crusted Chicken in Mustard Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 cup finely grated Asiago cheese; 1 cup panko breadcrumbs; Salt and pepper, to taste; 1/2 tsp garlic powder or onion powder (optional); 2 tbsp olive oil or butter, for frying; Mustard Cream Sauce:; 1 tbsp butter; 2 cloves garlic, minced; 1/2 cup chicken broth or stock; 3/4 cup heavy cream or half-and-half; 2 tbsp Dijon mustard (or grainy mustard); Salt and pepper, to taste; Optional: chopped parsley or thyme for garnish

Description

This Asiago-Crusted Chicken in Mustard Cream Sauce features juicy chicken breasts coated in a crisp Asiago-Panko crust and served with a velvety Dijon-mustard cream sauce. It’s elegant enough for guests but easy enough for a weeknight meal.

Ingredients

4 boneless, skinless chicken breasts
1 cup finely grated Asiago cheese
1 cup panko breadcrumbs
Salt and pepper, to taste
1/2 tsp garlic powder or onion powder (optional)
2 tbsp olive oil or butter, for frying
Mustard Cream Sauce:
1 tbsp butter
2 cloves garlic, minced
1/2 cup chicken broth or stock
3/4 cup heavy cream or half-and-half
2 tbsp Dijon mustard (or grainy mustard)
Salt and pepper, to taste
Optional: chopped parsley or thyme for garnish

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Instructions

Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder if using.
On a plate, combine Asiago cheese and panko breadcrumbs.
Press each chicken breast into the cheese mixture to coat both sides.
Heat olive oil or butter in a skillet over medium-high heat.
Cook the crusted chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium. Add butter to the skillet and sauté garlic until fragrant (~30 seconds).
Pour in chicken broth, scraping up browned bits.
Stir in cream and Dijon mustard. Whisk until smooth and simmer until slightly thickened (2–3 minutes).
Season sauce with salt and pepper to taste.
Return chicken to the skillet and spoon sauce over breasts. Simmer 1–2 minutes to warm and meld flavors.
Garnish with chopped parsley or thyme before serving.

Notes

Add a pinch of cayenne or smoked paprika to the crust for heat.
Sub Parmesan or Pecorino Romano if Asiago isn’t available.
Mix chopped fresh herbs into the crust for extra flavor.
Stir in grainy mustard or a splash of white wine in the sauce for complexity.
Use gluten-free breadcrumbs to make it GF-friendly.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520
Sugar: 2g
Sodium: 580mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 42g
Cholesterol: 140mg