Instructions
Step 1: Season chicken breasts with salt and pepper. Press grated Asiago cheese onto each breast to form a crust.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Step 4: Add chicken broth and scrape up any browned bits. Stir in heavy cream, Dijon mustard, and thyme. Simmer until sauce thickens, about 5 minutes.
Step 5: Return chicken to the pan and spoon sauce over the top. Cook for 2 more minutes to let flavors meld.
Step 6: Garnish with chopped parsley and serve hot with pasta, potatoes, or steamed vegetables.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove to prevent the cream sauce from separating. Not recommended for freezing.
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