Asiago Chicken with Spinach and Cauliflower Skillet
A hearty one-pan dinner featuring tender chicken cubes in a creamy Asiago cheese sauce with wilted spinach and cauliflower. The dish balances rich, nutty Asiago flavors with nutritious vegetables, making it perfect for busy weeknight meals or casual entertaining. What sets this version apart is the technique of wilting fresh spinach separately to prevent excess moisture, while using block cheese for a silky, lump-free sauce. Serve directly from the skillet for rustic appeal or over grains for a complete meal.
Ingredients
- 1 8 oz bag baby spinach
- ¼ cup water
- 1 16 oz bag cauliflower, frozen
- 3 oz cheddar cheese, white, block, or Swiss or Monterey Jack
- 1 ½ lbs boneless, skinless chicken breast, trimmed and cut into 1 inch cubes
- 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ medium yellow onion, diced
- 2 Tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup Asiago cheese, grated, plus 1/4 for topping, or Parmesan cheeseParmesan cheese1:1vegetarian
Sharp, nutty flavor
Instructions
- 1
Wilt spinach with water in skillet until dark green, drain thoroughly in strainer pressing out excess water
- 2
Microwave cauliflower covered for 5 minutes, drain on paper towel
- 3
Grate cheddar cheese from block, set aside
- 4
Heat olive oil in skillet, add chicken cubes and cook 2 minutes until turning white
- 5
Add all seasonings to chicken, stir and cook 3-4 minutes
- 6
Add onions and cook 3-4 minutes more until softened and chicken is golden brown and cooked through
- 7
Transfer chicken mixture to plate, add flour to remaining oil in pan
- 8
Stir flour 30 seconds, add broth and scrape up browned bits
- 9
Increase heat to medium-high, bubble 3-4 minutes stirring constantly until thickened
- 10
Reduce to low heat, add cheeses and stir until melted
- 11
Squeeze spinach again, chop coarsely and add to sauce
- 12
Return chicken and add cauliflower, toss to combine
- 13
Sprinkle with remaining Asiago and serve from skillet
Tips
Use block cheese instead of pre-grated to avoid anti-caking agents that make the sauce grainy and ensure smooth melting.
Press spinach thoroughly twice - once in the strainer and again by hand before chopping to prevent watery sauce.
Let the flour cook for 30 seconds before adding broth to eliminate raw flour taste and ensure proper thickening.
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can prep vegetables and cut chicken up to 1 day ahead, store separately
Serve hot directly from skillet or over rice, quinoa, or pasta
Common Mistakes
Use block cheese to avoid grainy sauce from anti-caking agents
Press spinach thoroughly to avoid watery dish
Cook flour briefly before adding liquid to prevent raw taste
Substitutions
Dairy-Free Swaps
Milder, creamier flavor
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen spinach instead of fresh?
Yes, use 5 oz frozen spinach, thaw completely and squeeze out all excess water before chopping and adding to the sauce.
What if my sauce turns out grainy?
This usually happens from using pre-shredded cheese. Next time use block cheese, or try whisking in a splash of cream to smooth it out.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop with a splash of broth if needed to loosen the sauce.