Description
This creamy Asiago chicken gnocchi recipe combines tender seared chicken breasts with pillowy potato gnocchi in a rich, cheesy Asiago sauce enhanced with fresh spinach. Ready in just 45 minutes, it’s a perfect easy dinner that delivers comfort and elegance in every bite.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts (approximately 1 1/2 pounds total), pounded to an even thickness of about 1/2 inch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
Sauce and Vegetables
- 3 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 1 teaspoon minced fresh garlic
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup half-and-half
- 16 ounces potato gnocchi, uncooked
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Asiago cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare and sear chicken: Pound chicken breasts to a uniform 1/2-inch thickness. Pat them dry and season evenly with kosher salt and black pepper. Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat, then sear the chicken breasts for 4-5 minutes on each side until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and tent with foil to keep warm.
- Sauté aromatics and create the roux: Lower the skillet heat to medium and add the remaining 3 tablespoons of butter. Once melted, sauté the finely diced shallot until translucent, about 2-3 minutes. Add minced fresh garlic and cook until fragrant, approximately 30-60 seconds. Sprinkle the all-purpose flour evenly over the mixture and stir continuously for 1-2 minutes to cook the flour, forming a thick paste (roux).
- Deglaze and simmer the sauce: Gradually whisk in the low-sodium chicken broth, adding it 1/2 cup at a time to prevent lumps, stirring until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes while stirring occasionally, allowing it to thicken slightly. Next, whisk in the half-and-half and continue to simmer gently for another 2-3 minutes until the sauce is creamy and coating the back of a spoon.
- Cook gnocchi and incorporate Asiago: Add the uncooked potato gnocchi directly into the simmering sauce. Stir gently to distribute them evenly, then cover the skillet. Cook according to package directions, generally 3-5 minutes, until the gnocchi float to the surface indicating they are cooked. Uncover and stir in the freshly grated Asiago cheese until it melts fully and is incorporated into the sauce.
- Wilt spinach and finish the dish: Add the fresh baby spinach to the skillet and stir until it wilts, about 1-2 minutes. Slice the cooked chicken breasts and return them to the skillet. Gently stir to warm the chicken through and coat it with the creamy Asiago sauce. Garnish generously with chopped fresh parsley and serve immediately for a comforting, delicious meal.
Notes
- Ensure the chicken is pounded to an even thickness for uniform cooking.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- Fresh Asiago cheese provides the best flavor; avoid pre-shredded varieties with anti-caking agents.
- Do not overcook the gnocchi to maintain their tender texture.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
