Description
This Asiago Chicken Gnocchi recipe features tender chicken breasts cooked in a rich Asiago cheese sauce with soft potato gnocchi and fresh baby spinach. The creamy, flavorful skillet meal comes together in under 40 minutes, ideal for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter (divided, see sauce below)
Sauce & Gnocchi
- 1 medium shallot, diced (about â…“ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 ounces) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season evenly on both sides with kosher salt and black pepper to bring out the flavors and ensure even seasoning.
- Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook until fully cooked through, about 5-7 minutes per side depending on thickness. Once cooked, remove from skillet and set aside to rest.
- Prepare the Sauce: In the same skillet with the pan drippings, add the remaining 3 tablespoons of butter. Once melted, add the diced shallot and minced garlic and sauté until fragrant and translucent, about 2-3 minutes. Sprinkle the flour over the shallots and cook while stirring for 1-2 minutes to form a roux.
- Make the Sauce and Add Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and allow the sauce to thicken slightly, cooking for about 3-4 minutes while stirring occasionally.
- Cook the Gnocchi: Stir in the half-and-half and uncooked gnocchi into the skillet. Cook uncovered, stirring gently occasionally, until the gnocchi are tender and cooked through, about 3-5 minutes.
- Finish the Dish: Stir in the fresh baby spinach and grated Asiago cheese until the spinach wilts and the cheese melts into the sauce. Return the cooked chicken breasts to the skillet, nestling them on top of the gnocchi mixture to warm through for a minute.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top before serving for a fresh, colorful finish.
Notes
- For best results, pound chicken breasts to an even thickness to ensure uniform cooking.
- Use freshly grated Asiago cheese for optimal flavor and texture.
- If desired, substitute half-and-half with heavy cream for a richer sauce.
- Baby spinach can be substituted with baby kale or Swiss chard for a different leafy green twist.
- The dish can be paired with a simple side salad or garlic bread for a complete meal.
