1. Sear the Chicken
Pat chicken dry and season with salt, pepper, and paprika.
Heat oil and butter in a skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden and 165°F (74°C) internally. Remove and set aside.
2. Make the Sauce
In the same skillet, melt butter over medium heat.
SautΓ© garlic for 30 seconds, then whisk in flour to form a paste.
Slowly pour in broth, scraping up browned bits. Simmer 2 minutes to thicken.
Stir in cream, mustards, Asiago, and thyme until smooth and creamy.
3. Finish & Serve
Return chicken to the skillet, spooning sauce over top.
Simmer 2 minutes to meld flavors.
Garnish and serve over mashed potatoes, pasta, or roasted veggies.
Pro Tips
π₯ Extra crispy skin – Press chicken with a spatula while searing.
π§ Cheese swap – GruyΓ¨re or Fontina work beautifully too.
π· Deglaze with wine – Replace ¼ cup broth with white wine for depth.
⏳ Storage – Keeps 3 days in the fridge (sauce thickens—loosen with broth when reheating).