Asiago Chicken and Gnocchi (Print Version)
Juicy chicken, pillowy gnocchi, and spinach in a creamy Asiago sauce for an easy, comforting skillet dinner.
# Ingredients:
→ Main
01 -
3 boneless skinless chicken breasts (approximately 1 1/2 pounds), pounded to even thickness
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon freshly ground black pepper
→ Sauce and Gnocchi
04 -
5 tablespoons unsalted butter, divided
05 -
1 medium shallot, diced (about 1/3 cup)
06 -
1 teaspoon garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
2 cups chicken broth
09 -
1/2 cup half-and-half
10 -
1 package (16 ounces) potato gnocchi, uncooked
11 -
2 cups fresh baby spinach
12 -
1/2 cup Asiago cheese, finely grated
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Pat chicken breasts dry and season both sides evenly with kosher salt and black pepper.
02 -
Melt 2 tablespoons unsalted butter in a large non-stick skillet over medium heat. Add chicken breasts and cook 8 to 10 minutes, flipping halfway, until internal temperature reaches 165°F.
03 -
Transfer cooked chicken to a plate and cover loosely with foil to retain warmth.
04 -
In the same skillet, melt the remaining 3 tablespoons unsalted butter. Add diced shallot and sauté about 3 to 5 minutes until softened, stirring frequently. Add minced garlic and continue cooking for 1 minute.
05 -
Sprinkle flour over the shallot and garlic, then whisk for 1 minute until incorporated and slightly golden.
06 -
Gradually add chicken broth, whisking constantly to combine and scrape browned bits from the skillet base. Cook for 3 to 5 minutes until sauce slightly thickens.
07 -
Stir in half-and-half and uncooked potato gnocchi. Ensure gnocchi is submerged, then cook 5 to 7 minutes until tender and cooked through.
08 -
Add fresh spinach and grated Asiago cheese. Stir and cook 2 to 3 minutes until spinach wilts and cheese melts into sauce.
09 -
Remove skillet from heat. Arrange chicken breasts atop gnocchi mixture and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
Pound chicken breasts to an even thickness for uniform cooking and optimal tenderness.