This recipe started as a weeknight experiment that turned into a household favorite. I discovered the combination of nutty Asiago and pillowy potato gnocchi during a rainy evening when I wanted something comforting but effortless. The idea of searing chicken until it developed a golden crust and finishing it in a rich, savory sauce felt indulgent without being fussy. The first time I served this, my partner closed their eyes after the first bite and simply said, "Make this every week." That reaction told me everything I needed to know: simplicity plus great ingredients equals memorable dinners. As you bite into the finished dish, expect a contrast of textures—crispy-edged chicken that gives way to tender, springy gnocchi nestled in a glossy, Asiago-flecked cream sauce. The shallot and garlic form a fragrant base while the roux thickens the broth into a sauce that clings to each dumpling. Fresh baby spinach folds in at the end to add color, a touch of brightness, and a welcome counterpoint to the richness. This combination makes a one-skillet main that feels special but comes together in under an hour, which is why it’s become my go-to for busy nights and casual guests alike.

Ingredients

• Chicken: 3 boneless skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness. Look for plump breasts with a pale pink color; even thickness helps them cook uniformly. If you prefer smaller portions, buy thin-cut breasts or halve larger ones.
• Seasoning: 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Kosher salt gives a clean, even seasoning—adjust to taste and remember that broth and cheese add saltiness.
• Fat for cooking: 5 tablespoons unsalted butter, divided. Unsalted allows better control of final seasoning; using a mix of butter and a neutral oil prevents burning if you prefer.
• Aromatics: 1 medium shallot, diced (about 1/3 cup) and 1 teaspoon garlic, minced. Shallot provides a sweeter, subtler base than onion and blends seamlessly into the cream sauce.
• Thickener: 3 tablespoons all-purpose flour. The flour is cooked briefly to form a roux that thickens the sauce and prevents it from being grainy.
• Liquid: 2 cups chicken broth and 1/2 cup half-and-half. Use a low-sodium, good-quality broth; half-and-half gives the sauce body without the heaviness of heavy cream.
• Gnocchi: 1 package (16 ounces) potato gnocchi, uncooked. Choose fresh or refrigerated gnocchi labeled for boiling or pan-cooking; they should cook through in the sauce in about 5 to 7 minutes.
• Greens: 2 cups fresh baby spinach. Adds color, nutrients, and a gentle finish—substitute with baby kale if preferred, but cook a little longer.
• Cheese: 1/2 cup Asiago cheese, finely grated. Use freshly grated Asiago for best melting behavior and flavor. Pre-grated cheese often contains anti-caking agents and won’t melt as smoothly.
• Garnish: Fresh parsley, chopped, for brightness and contrast against the creamy sauce.

Instructions

Prepare the chicken: Pat the chicken breasts dry with paper towels and pound to an even thickness of about 1/2 inch so they cook evenly. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Drying the surface helps the chicken brown rather than steam. Sear the chicken: In a large non-stick skillet over medium heat, melt 2 tablespoons of butter until foaming. Add the chicken breasts and cook for 8 to 10 minutes total, flipping once halfway, until the internal temperature registers 165°F on an instant-read thermometer. Look for a golden-brown exterior; if the pan gets too hot, lower to medium-low to avoid burning. Rest and reserve: Transfer the cooked chicken to a plate and tent loosely with foil to keep warm while you build the sauce. Resting keeps juices in the meat and allows carryover cooking to finish gently. Sauté aromatics: In the same skillet, add the remaining 3 tablespoons of butter. When melted, add the diced shallot and cook, stirring frequently, until softened and translucent, about 3 to 5 minutes. Add the minced garlic and cook for an additional 30 to 60 seconds until fragrant but not browned. Build a roux: Sprinkle 3 tablespoons of flour over the shallot and garlic and whisk continuously for about 1 minute until the raw flour taste cooks off and it turns slightly golden. This step creates a smooth base that will thicken the broth without lumps. Add broth and reduce: Gradually pour in 2 cups of chicken broth while whisking to combine and scrape up any browned bits from the pan. Simmer for 3 to 5 minutes until the liquid thickens slightly and becomes glossy. This concentrates flavor and ensures the sauce will coat the gnocchi. Finish the sauce and cook the gnocchi: Stir in 1/2 cup half-and-half, then add the uncooked 16-ounce package of potato gnocchi. Press the gnocchi gently into the sauce so they are mostly submerged. Continue cooking for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender and cooked through—test one to ensure it has a springy texture without a raw center. Fold in greens and cheese: Add 2 cups fresh baby spinach and 1/2 cup finely grated Asiago. Cook for 2 to 3 minutes, stirring until the spinach wilts and the cheese melts into a silky sauce. Taste and adjust seasoning—add a pinch more salt or a few grinds of black pepper if needed. Assemble and serve: Remove the skillet from the heat and nestle the rested chicken breasts on top of the gnocchi mixture. Garnish with chopped fresh parsley and serve immediately while hot, passing extra cheese at the table for lovers of extra cheesiness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, keep a little extra sauce or broth on hand when reheating; add a splash of hot broth or half-and-half and warm gently on the stovetop over low heat while stirring to revive creaminess. For freezing, remove spinach and cheese before freezing; pack the gnocchi and sauce in a freezer-safe container for up to 3 months, then thaw overnight and finish with fresh greens and grated Asiago when reheating.

Ingredient Substitutions

If you need to swap ingredients, boneless skinless thighs can replace breasts for deeper flavor—reduce cooking time slightly to avoid overcooking. For a lighter sauce, use whole milk instead of half-and-half but reduce broth by a couple of tablespoons to maintain body. To make this gluten-free, use a 1:1 gluten-free flour blend for the roux and choose gluten-free gnocchi. If Asiago is unavailable, Parmesan or pecorino romano works, though the flavor profile will shift slightly toward saltier and less nutty.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness, or alongside roasted vegetables such as asparagus or Brussels sprouts. For a more rustic presentation, tear a few basil leaves on top and finish with a drizzle of good-quality extra-virgin olive oil. Pair with a medium-bodied white wine like Chardonnay or a light red such as Pinot Noir. A wedge of lemon on the side brightens the sauce for those who prefer a hint of acidity.

Cultural Background

The combination of gnocchi and a cheese-forward sauce nods to Italian peasant traditions where simple ingredients—potatoes, cheese, and leftover meat—came together to create satisfying meals. Asiago, a cow’s milk cheese from the Veneto region, provides a distinct flavor that has been used in northern Italian cooking for generations. This dish is an Italian-American interpretation that brings together pan-seared poultry and fresh pasta dumplings in a creamy, comforting format that is popular in many contemporary home kitchens.

Seasonal Adaptations

In spring, swap baby spinach for tender pea shoots and add fresh peas for sweetness. In autumn, fold in sautéed mushrooms and finish with a sprinkle of toasted walnuts for texture. For a winter version, replace half the spinach with hearty kale and add a pinch of nutmeg to the sauce for warmth. Holiday variations work well too—add a splash of white wine when deglazing for festive depth, or fold in roasted butternut squash for seasonal color.

Meal Prep Tips

Prepare components in advance: sear and cool the chicken, store separately, and make the sauce base up to the point of adding gnocchi. Refrigerate components in separate, labeled containers; when ready to eat, warm the sauce, add gnocchi and finish with cheese and spinach, then reheat chicken gently in the skillet. Use shallow, airtight meal prep containers for even reheating and pack garnishes separately to keep them fresh.

This dish is both accessible and comforting—perfect for sharing with family or bringing to a potluck. It celebrates simple technique, solid ingredients, and the small, joyful moments that come from feeding the people you love.