Description
This creamy Asiago Chicken Gnocchi recipe combines tender chicken breasts with pillowy potato gnocchi, fresh spinach, and a rich Asiago cheese sauce. Perfect for a comforting weeknight dinner, it features sautéed shallots and garlic in a luscious buttery sauce infused with chicken broth and half-and-half, finished with fresh parsley for a burst of flavor.
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 (for cooking chicken)
Sauce & Gnocchi
- 2 tablespoons unsalted butter (for sauce)
- 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 paper towels to ensure even cooking and better browning. Season both sides evenly with kosher salt and black pepper.
- Cook the Chicken: Heat 3 tablespoons of unsalted butter in a large skillet over medium heat. Add the chicken breasts and cook until 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 on a plate.
- Prepare the Sauce: In the same skillet, add 2 tablespoons of butter. Once melted, sauté the diced shallot and minced garlic until fragrant and translucent, about 2-3 minutes. Sprinkle the flour over the shallots and garlic and cook, stirring constantly, for about 1-2 minutes to form a roux.
- Add Broth and Make Sauce: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook until it begins to thicken, about 3-4 minutes.
- Cook the Gnocchi: Stir in the half-and-half, then add the uncooked gnocchi to the skillet. Cook, stirring occasionally, until the gnocchi are tender and cooked through, about 3-5 minutes. The sauce will continue to thicken as it cooks.
- Finish the Dish: Stir the fresh baby spinach and grated Asiago cheese into the gnocchi mixture until the spinach wilts and the cheese is melted. Return the cooked chicken breasts to the skillet, nestling them on top of the gnocchi mixture.
- Serve: Garnish the dish with freshly chopped parsley and serve hot.
Notes
- For best results, pound chicken breasts to even thickness to ensure uniform cooking.
- Use fresh Asiago cheese for optimal flavor and meltability.
- You can substitute half-and-half with heavy cream for a richer sauce.
- Gnocchi cooks quickly, so watch carefully to avoid overcooking and falling apart.
- Leftovers can be refrigerated up to 2 days and reheated gently on stovetop.
