Asiago Chicken and Gnocchi
This creamy Asiago Chicken and Gnocchi is a rich, one-pan dinner that comes together in about 35 minutes. Golden pan-seared chicken thighs and pillowy potato gnocchi are finished in a nutty, velvety Asiago cream sauce with wilted spinach and garlic.It is the ultimate cozy weeknight meal that tastes like it came straight from a restaurant kitchen.
Equipment
- Large skillet or saute pan
- Box grater
- Tongs
- Cutting board and knife
Ingredients
- 1.5 lbs boneless skinless chicken thighs patted dry
- 1 lb potato gnocchi shelf-stable or fresh
- 1 cup Asiago cheese freshly grated, plus more for serving
- 1 cup heavy cream
- 0.5 cup chicken broth low sodium
- 4 cloves garlic minced
- 2 cups baby spinach loosely packed
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 tsp red pepper flakes optional, adjust to taste
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pat the chicken thighs completely dry with paper towels. Season both sides generously with kosher salt, black pepper, and red pepper flakes.
- Heat olive oil and butter together in a large skillet over medium-high heat until the butter is melted and the pan is shimmering. Add the chicken thighs in a single layer and sear undisturbed for 5 to 6 minutes until deeply golden on the bottom.
- Flip the chicken and sear the second side for another 5 to 6 minutes until cooked through and an internal temperature of 165 degrees F is reached. Transfer to a plate and tent loosely with foil to rest.
- Reduce the heat to medium. Add the minced garlic to the same skillet and stir constantly for about 30 seconds, scraping up any browned bits from the bottom of the pan as you go.
- Pour in the chicken broth and let it bubble and reduce for about 1 minute to fully deglaze the pan.
- Pour in the heavy cream and bring to a gentle simmer over medium heat. Do not allow it to boil hard. Add the freshly grated Asiago cheese in three additions, stirring well after each addition until completely melted and smooth before adding the next.
- Add the gnocchi directly to the sauce. Stir gently to coat and simmer for 3 to 4 minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce. Taste and adjust salt and pepper as needed.
- Fold in the baby spinach a handful at a time, stirring until each addition is fully wilted, about 1 to 2 minutes total.
- Slice the rested chicken thighs and nestle them back into the skillet. Spoon the Asiago cream sauce generously over the top and simmer together for 2 more minutes to meld all the flavors.
- Serve immediately garnished with extra grated Asiago, freshly cracked black pepper, and chopped fresh parsley. Enjoy with crusty bread on the side.
Notes
Always grate Asiago cheese fresh from a block for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Keep the heat at a gentle simmer when the cream and cheese are in the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or broth. The gnocchi will continue to absorb sauce as the dish sits, which actually deepens the flavor overnight.