This super creamy Asiago chicken with spinach and tomatoes is so quick and easy, it can be made in one skillet in under a half an hour! Keto, low-carb, gluten-free, grain-free.
I’m a huge fan of cheese. Honestly, I’m not sure how I gave it up for a month successfully during two rounds of Whole30. Now that I have completed my Whole30 reintroduction, I have pretty quickly gone back to eating cheesy things. I don’t usually consume huge amounts of dairy, but cheese is one of my weaknesses.
To reduce the amount of dairy in this creamy Asiago chicken, I used a can of coconut milk, which I pour into the pan and simmer to reduce while the chicken cooks. If you do not have issues with lactose, you can use whole milk, or a mix of half heavy cream and half chicken broth.
Once the chicken is no longer pink and the sauce has thickened, you can add in the fresh spinach, chopped tomatoes and/or sun-dried tomatoes, and onions. For the onions, you can use fresh, or you can add some delicious quick-pickled red onions, as I did.
In my opinion, the pickled red onions really made this dish. They added a fun tangy taste that was much-needed. Plus they add a fun purple color, which I can’t resist.
Let that all simmer together until the spinach is wilted. At the end, add in the Asiago cheese and allow it to melt. If you can’t find Asiago cheese specifically, you can use a three-cheese blend with Asiago, Parmesan and Romano. Either one should work really well. Spoon the creamy Asiago chicken into bowls and top with additional cheese, if desired. Enjoy!
If you enjoyed this recipe, please leave a comment below and let me know what you think! It’s a perfect hearty meal for when the weather is chilly.