Description
This Asiago Chicken Gnocchi recipe features tender chicken breasts cooked in a creamy Asiago cheese sauce with baby spinach and soft potato gnocchi. A comforting and flavorful one-pan meal perfect for a hearty dinner in under 40 minutes.
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
Sauce and Gnocchi
- 2 tablespoons unsalted butter
- 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
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season them evenly on both sides with kosher salt and black pepper to enhance the flavor.
- Cook the Chicken: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the seasoned chicken breasts and cook thoroughly until the internal temperature reaches 165°F (74°C) and the chicken is golden brown on both sides, about 6-7 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, sauté the diced shallot and minced garlic until they are fragrant and translucent, about 2-3 minutes. Sprinkle the flour over the shallots and garlic and whisk continuously for about 1 minute to cook out the raw flour taste.
- Make the Sauce Base: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer until it starts to thicken, about 3-4 minutes.
- Cook the Gnocchi: Stir in the half-and-half and add the uncooked potato gnocchi directly into the skillet. Simmer gently, stirring occasionally, until the gnocchi are tender and cooked through, about 3-5 minutes.
- Finish the Dish: Stir fresh baby spinach into the gnocchi mixture and cook until wilted. Remove the skillet from heat and stir in the finely grated Asiago cheese until melted and well combined. Return the cooked chicken breasts to the skillet, placing them on top of the gnocchi mixture.
- Serve: Garnish with freshly chopped parsley and serve immediately while warm for a deliciously creamy and satisfying meal.
Notes
- For extra flavor, you can marinate the chicken breasts in olive oil, garlic, and herbs before cooking.
- If Asiago cheese is unavailable, Parmesan can be used as a substitute.
- Use fresh gnocchi if possible; frozen gnocchi will require a slightly longer cooking time.
- Ensure the chicken is cooked through to avoid any food safety issues.
- This dish can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.
