4 boneless, skinless chicken breasts
½ cup all-purpose flour (for dredging)
Salt and pepper, to taste
2 tbsp olive oil
1 tbsp butter
For the Sauce:
3 cloves garlic, minced
1 cup heavy cream
2 tbsp Dijon mustard (or whole grain mustard)
½ cup grated Asiago cheese (plus more for garnish)
½ tsp dried thyme (or 1 tsp fresh thyme)
Salt and pepper, to taste
Optional: ¼ cup dry white wine or chicken broth (for deglazing)
Instructions
Prep the Chicken:
Season the chicken breasts with salt and pepper.
Lightly dredge each piece in flour, shaking off excess.
Sear the Chicken:
In a large skillet, heat olive oil and butter over medium-high heat.
Add chicken and sear until golden brown on both sides (about 4-5 minutes per side). Remove and set aside (it will finish cooking in the sauce).
Make the Sauce:
Lower heat to medium. In the same skillet, add garlic and sauté for about 30 seconds until fragrant.
Deglaze the pan with wine or broth if using, scraping up any brown bits.
Stir in the cream and mustard. Let simmer for 2 minutes.
Add Asiago cheese and thyme. Stir until cheese is melted and sauce thickens slightly (about 3–5 minutes). Taste and adjust seasoning with salt and pepper.
Finish the Chicken:
Return the chicken to the pan. Spoon sauce over the top.
Cover and simmer on low heat for about 6–8 minutes, until the chicken is cooked through (internal temp 165°F / 74°C).
Serve:
Spoon extra sauce over the chicken and garnish with more Asiago and thyme.
Serve hot with pasta, rice, or vegetables.
Tips:
Asiago can be sharp or mild; aged Asiago will give a bolder flavor.
Add spinach or mushrooms to the sauce for extra depth.
If you prefer a thinner sauce, stir in a little more broth or cream.
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