Ingredients
Scale
- 1 1/2 pounds chicken cutlets, thinly sliced
- 16 ounces potato gnocchi, shelf-stable or refrigerated
- 1 cup freshly grated asiago cheese
- 1 cup heavy cream
- 3/4 cup chicken broth
- 2 cups fresh spinach, loosely packed
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Warm a large skillet over medium heat.
- Season the chicken with 1/2 teaspoon salt, black pepper, and Italian seasoning.
- Add olive oil to the skillet and sear the chicken for 4 to 5 minutes per side, until golden and cooked through. Transfer to a plate.
- Add butter and garlic to the same skillet and stir for about 30 seconds.
- Pour in chicken broth and scrape up the browned bits from the pan.
- Stir in heavy cream and gnocchi. Simmer for 5 to 6 minutes, until the gnocchi is tender and the sauce thickens slightly.
- Add the asiago cheese and stir until melted and smooth.
- Fold in the spinach until just wilted.
- Slice the chicken and return it to the skillet. Taste and season with the remaining salt if needed.
- Serve warm with chopped parsley on top.
Notes
- Use freshly grated asiago for the smoothest sauce.
- Keep the sauce at a gentle simmer so it stays creamy.
- Add a splash of broth or cream when reheating leftovers.
- For extra brightness, add a small squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 585
- Sugar: 2g
- Sodium: 690mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: creamy chicken gnocchi, asiago chicken, chicken gnocchi skillet, creamy gnocchi dinner, one skillet chicken recipe