Description
This Asiago Chicken Gnocchi recipe is a creamy, comforting dish that combines tender chicken breasts with pillowy potato gnocchi, sautéed shallots, fresh spinach, and rich Asiago cheese. Cooked all in one skillet, it’s an easy weeknight meal packed with flavor and a perfect balance of creamy and savory elements.
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
Sauce and Gnocchi
- 5 tablespoons unsalted butter, divided
- 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
- Season the chicken: Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper to ensure balanced flavor.
- Cook the chicken: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the chicken breasts and cook until they are fully cooked through and golden brown on both sides, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Sauté shallot and garlic: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced shallot and minced garlic. Sauté for about 2-3 minutes until softened and fragrant, taking care not to burn the garlic.
- Make the roux and sauce: Sprinkle the flour over the sautéed shallots and garlic, stirring constantly to combine and cook out the raw flour taste for about 1-2 minutes. Gradually whisk in the chicken broth until smooth and bring to a gentle simmer to thicken the sauce.
- Add dairy and gnocchi: Stir in the half-and-half and uncooked potato gnocchi. Cook according to the gnocchi package instructions until tender, usually about 3-5 minutes, stirring occasionally to prevent sticking.
- Incorporate spinach and Asiago: Once the gnocchi are cooked, stir in the fresh baby spinach and Asiago cheese until the spinach wilts and the cheese is melted into the creamy sauce.
- Finish and serve: Place the cooked chicken breasts back on top of the gnocchi mixture in the skillet to warm through. Garnish with chopped fresh parsley before serving for a fresh, herbaceous touch.
Notes
- Pounding the chicken breasts to an even thickness ensures even cooking and juiciness.
- If Asiago cheese is unavailable, Parmesan cheese can be used as a substitute for a similar sharpness.
- For a richer sauce, substitute heavy cream for half-and-half.
- Fresh gnocchi can be used instead of frozen or packaged but adjust cooking time as needed.
- This dish pairs well with a simple green salad or roasted vegetables for a complete meal.
