Creamy Mustard Asiago Chicken 🍗🧀


 

1. Sear the Chicken

  1. Pat chicken dry and season with salt, pepper, and paprika.

  2. Heat oil and butter in a skillet over medium-high heat.

  3. Cook chicken 5–6 minutes per side until golden and 165°F (74°C) internally. Remove and set aside.

2. Make the Sauce

  1. In the same skillet, melt butter over medium heat.

  2. Sauté garlic for 30 seconds, then whisk in flour to form a paste.

  3. Slowly pour in broth, scraping up browned bits. Simmer 2 minutes to thicken.

  4. Stir in cream, mustards, Asiago, and thyme until smooth and creamy.

3. Finish & Serve

  1. Return chicken to the skillet, spooning sauce over top.

  2. Simmer 2 minutes to meld flavors.

  3. Garnish and serve over mashed potatoes, pasta, or roasted veggies.

Pro Tips

🔥 Extra crispy skin – Press chicken with a spatula while searing.
🧀 Cheese swap – Gruyère or Fontina work beautifully too.
🍷 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).

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