Description
A creamy and comforting Asiago Chicken Gnocchi skillet dish featuring tender chicken breasts, pillowy potato gnocchi, fresh spinach, and a savory Asiago cheese sauce. Ready in under 40 minutes, this recipe blends hearty protein with rich flavors for a perfect weeknight dinner.
Ingredients
Scale
Protein and Main Ingredients
- 3 boneless skinless chicken breasts (about 1 ½ pounds)
- 16 ounces potato gnocchi
- ½ cup Asiago cheese, grated
Liquids and Dairy
- 2 cups chicken broth
- 5 tablespoons unsalted butter
- ½ cup half-and-half
Vegetables and Aromatics
- 2 cups fresh baby spinach
- 1 medium shallot, diced
- 1 teaspoon garlic, minced
Seasonings
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare Chicken: Season the chicken breasts generously with salt and pepper. In a non-stick skillet over medium heat, melt a portion of the butter. Cook the chicken breasts until they turn golden brown on the outside and reach an internal temperature of 165°F (about 6-8 minutes per side). Remove the cooked chicken and keep warm.
- Sauté Aromatics: In the same skillet, add the remaining butter and melt it over medium heat. Add the diced shallots and minced garlic, sautéing until they become soft and fragrant, about 2-3 minutes.
- Create Roux: Sprinkle flour into the skillet with the shallots and garlic, whisking continuously until the flour is golden and well incorporated, about 1-2 minutes. This forms the roux that will thicken the sauce.
- Add Broth: Gradually whisk in the chicken broth, continuing to stir until the sauce thickens and becomes smooth, approximately 3-5 minutes.
- Cook Gnocchi: Stir in the half-and-half followed by the uncooked potato gnocchi. Simmer the mixture, stirring occasionally, until the gnocchi are tender and cooked through, about 5-7 minutes.
- Add Spinach and Cheese: Fold in the fresh baby spinach and grated Asiago cheese, stirring until the spinach wilts and the cheese melts completely into the sauce, creating a creamy texture.
- Serve: Slice the cooked chicken breasts and arrange them on top of the gnocchi dish. Garnish with fresh parsley before serving.
Notes
- Use a meat thermometer to ensure chicken reaches a safe 165°F internal temperature.
- For extra flavor, consider adding a pinch of nutmeg when sautéing the shallots and garlic.
- Gnocchi cook quickly; watch carefully to prevent overcooking and becoming mushy.
- Low-fat half-and-half or milk can be substituted for a lighter sauce, but results may vary in creaminess.
