Asiago Chicken with Spinach and Cauliflower Video

prep time
cook time
total time
makes
6 -8 servings

This Asiago chicken skillet dish is a definite crowd-pleaser. Packed with spinach, cauliflower and yummy cheese, it will be one of your go-to meals for sure!

Asiago Chicken with Spinach and Cauliflower Recipe

what you'll need
  • 1 8 oz bag baby spinach
  • 1/4 cup water
  • 1 16 oz bag cauliflower, frozen
  • 3 oz cheddar cheese, white, block, or Swiss or Monterey Jack
  • 1 1/2 lbs boneless, skinless chicken breast, trimmed and cut into 1" cubes
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 medium yellow onion, diced
  • 2 Tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup Asiago cheese, grated, plus 1/4 for topping, or Parmesan cheese
Nutrition Facts
Asiago Chicken with Spinach and Cauliflower Recipe
Amount Per Serving
Calories 370 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 95mg 32%
Sodium 955mg 40%
Potassium 489mg 14%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 37g 74%
Vitamin A 77%
Vitamin C 78%
Calcium 30%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Place a large skillet over medium heat. Add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan and place in a strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool.
  2. In a medium-sized bowl, place cauliflower covered with plastic wrap in the microwave for 5 minutes then drain on a paper towel. Set aside.
  3. Grate 3 oz white cheddar cheese from a block of cheese. (We recommend using a block of cheese rather than pre-grated; bagged cheese contains anti-caking agents that can make the sauce grainy.) Set aside.
  4. Return skillet to medium heat and add olive oil. When oil is hot, add cubed chicken and cook for 2 minutes until chicken begins to turn white. Add salt, pepper, garlic powder, onion powder, dried basil and dried oregano then stir to combine. Cook for 3–4 minutes then add onions and continue to cook 3–4 additional minutes until onions have softened and the chicken becomes light golden brown and is just cooked through.
  5. Transfer chicken and onions from skillet onto a plate and set aside. Leave remaining oil in the skillet and, if necessary, add enough additional olive oil to make 2 Tbsp. Add flour to the skillet and stir to dissolve for 30 seconds then stir in broth to deglaze the pan, making certain to scrape up all the tiny bits at the bottom. Increase the heat to medium-high and let it bubble for 3–4 minutes, stirring constantly. When sauce starts to thicken and comes together, reduce to low heat and add cheeses. Stir until the cheese is completely melted.
  6. Give the spinach another good squeeze with your hands, then chop it coarsely and stir it into the sauce. Add chicken and cauliflower to the skillet and toss to combine. Sprinkle the dish with remaining Asiago cheese and take this rustic dish directly from stovetop to table. Or serve it over rice, quinoa or pasta, if you like.
Cheryl Says

If you're not a fan of cauliflower, try broccoli instead!

Asiago chicken with spinach and cauliflower recipe video

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