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.
One Pan Creamy Asiago Chicken with Spinach and Tomatoes
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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Dish
Servings: 4people
Ingredients
1.5lbschicken
113.7 oz canfull-fat coconut milk
4ozfresh spinach
2ozsun-dried tomatoes
handfulfresh basil
6ozshredded asiago cheese
Instructions
Cook chicken in the entire can of coconut milk in a large pan over medium heat. Cook until the coconut milk begins to thicken.
Add in spinach, sun-dried tomatoes and basil, and cook until wilted. Add in asiago cheese and cook until melted.
Notes
Nutrition Facts (per serving, assuming recipe is split into 4 servings): 458 calories, 33 g fat, 9 g total carbs, 3 g fiber (6 g net carbs), 32 g protein
I haven’t tried it yet but it looks so good. I hope to try it soon. Just found your blog via the Morton’s and then Shane. I’ve read the whole 30 book and hope to try it one day. I’ve been doing low carb for almost 5 years and it’s been so good for me.
That’s fantastic! Low carb has been so great for me as well. I think you would enjoy doing Whole30. It’s not exactly easy, but you learn so much about yourself in the process. If you need any advice or words of encouragement, you can email me any time! [email protected]
Hi Gina, thanks for asking! I just added the nutrition facts to the bottom of the recipe. Here they are:
Nutrition Facts (per serving, assuming recipe is split into 4 servings): 458 calories, 33 g fat, 9 g total carbs, 3 g fiber (6 g net carbs), 32 g protein
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.
6 comments
I haven’t tried it yet but it looks so good. I hope to try it soon. Just found your blog via the Morton’s and then Shane. I’ve read the whole 30 book and hope to try it one day. I’ve been doing low carb for almost 5 years and it’s been so good for me.
That’s fantastic! Low carb has been so great for me as well. I think you would enjoy doing Whole30. It’s not exactly easy, but you learn so much about yourself in the process. If you need any advice or words of encouragement, you can email me any time! [email protected]
What is the nutritional breakdown of the dish?
Hi Gina, thanks for asking! I just added the nutrition facts to the bottom of the recipe. Here they are:
Nutrition Facts (per serving, assuming recipe is split into 4 servings): 458 calories, 33 g fat, 9 g total carbs, 3 g fiber (6 g net carbs), 32 g protein
Do you recommend a substitute for coconut milk? I unfortunately am allergic. Thank you!
Hi Lilly, you can use heavy cream instead of the coconut milk.