Cook dinner with me | Mushroom Spinach Asiago Chicken!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

asiago cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: parmesan cheese

Parmesan is a more affordable cheese that still provides a good flavor.

Heat extra virgin olive oil in a pan.

Season boneless skinless chicken thighs with salt, black pepper, and Italian seasoning.

Place chicken thighs seasoned side down in the pan to brown.

Season the other side of the chicken thighs with salt, black pepper, and Italian seasoning.

Chop half a yellow onion and set aside.

Chop white button mushrooms into small pieces.

Flip the chicken thighs to brown the other side until half to 3/4 cooked, then remove from the pan.

Add spinach, chopped mushrooms, and onion to the pan and sauté with about 2 tablespoons of butter.

Add about three cloves of garlic (or 2 tablespoons of jarred garlic) to the sautéed vegetables.

Add half to one teaspoon of thyme and a couple of pinches of red chili flakes to taste.

Pour in about 1 to 1.5 cups of chicken stock to deglaze the pan, scraping up the bits from the bottom.

Add about half a cup of heavy whipping cream to the mixture and combine well.

Add half to three-quarters of a cup of asiago cheese and about a quarter to half a cup of Parmesan cheese to the sauce, mixing until combined.

Return the chicken thighs to the sauce, ensuring they are spaced out and covered with sauce.

Allow the chicken to finish cooking in the sauce, ensuring the juices from the chicken are included in the sauce.

Let the sauce thicken slightly as it cools before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens