This Creamy Asiago Chicken with Spinach recipe is quick and easy to make. Flavorful, low in carbs, and done in under 20 minutes!
Tips and Notes
I used 5 chicken cutlets for this recipe, you can make them thinner or smaller to serve more and to make them less in smart-points and calories as long as it equals 1 lb. raw. Use freshly grated cheese for better flavor rather than the packaged grated cheese. Once you add in the liquids, you can let this simmer until the sauce reaches the desired thickness or leave the sauce as thin as you like. It’s a very simple recipe. Any questions please feel free to ask!
Smart-points and Calories
To make this Creamy Asiago Chicken with Spinach recipe less smart-points and calories, you can make smaller portions or chicken cutlets and air-fry or bake the cutlets before adding to sauce, using only 1 tsp oil for sautéing onions. In addition, you can also decrease the amount of light cream and replace it with more broth.
What ingredients do I need?
- Chicken breast cutlets
- Olive oil
- Freshly grated asiago cheese
- Spinach
- Reduced sodium chicken broth
- Light cream
- Onion
- Garlic
- Salt
- Black pepper
- Red pepper flakes
- Nutmeg
Directions
- In a large skillet, heat olive oil on medium-high heat
- Season chicken with 1/2 tsp salt and pepper. Add cutlets to skillet and cook for about 3 minutes for the first side and 2 minutes second side or until a meat thermometer reads 165 degrees. Once done, place on a plate and cover with foil.
- With the heat turned down to low, add in onions and saute for about a minute or 2. Add garlic, pepper flakes, and spinach. Stir. Cook until spinach has wilted. This takes about 2 minutes.
- Pour in chicken broth, cream and add in nutmeg.
- Once heated, add in grated asiago cheese. Stir until all is melted.
- Place in cooked chicken cutlets. Use a spoon to pour spinach and cheese sauce over chicken. Taste for additional salt and pepper and add if desired.
Creamy Asiago Chicken with Spinach
This easy and tasty chicken dish comes together in about 15 minutes. makes a great low-carb dish!
Ingredients
- 1 lb chicken cutlets- about 5 cutlets
- 2 tsp olive oil
- 2 oz freshly grated asiago cheese
- 1 8oz bag spinach
- 1 cup reduced-sodium chicken broth
- 1/2 cup light cream
- 1 small onion- finely chopped
- 2 cloves garlic- grated or finely chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp nutmeg, ground
Directions
- Step 1 In a large skillet, heat olive oil on medium-high heat
- Step 2 Season chicken with salt and pepper. Add cutlets to skillet and cook for about 3 minutes for the first side and 2 minutes second side or until a meat thermometer reads 165 degrees. Once done, place on a plate and cover with foil.
- Step 3 With the heat turned down to low, add in onions and saute for about a minute or 2. Add garlic, pepper flakes, and spinach. Stir. Cook until spinach has wilted. This takes about 2 minutes.
- Step 4 Pour in chicken broth, cream and add in nutmeg.
- Step 5 Once heated, add in grated asiago cheese. Stir until all is melted.
- Step 6 Place in cooked chicken cutlets. Use a spoon to pour spinach and cheese sauce over chicken. Taste for additional salt and pepper and add if desired.
Yield 5 servings- 1 cutlet per serving with sauce and spinach
Nutrition Info per serving (using myfitnesspal recipe builder)
Calories: 228, Fat: 10g, Carbs: 4g, Protein: 35g
myWW smart-points per serving (using WW recipe builder)
Blue and purple plans: 5 smart-points
Green: 6 smart-points
