This crowd-pleasing One-Pan chicken and gnocchi with garlic asiago cream sauce is perfect for an easy weeknight comfort meal. The Italian seasoned chicken is scrumptious here, but this is all about the creamy garlic Asiago sauce bathing the delicate gnocchi! Be prepared for big-time flavor!
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Ingredients list for the Chicken And Gnocchi
- 6 thighs, bone-in, skin-on chicken
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, divided
- 2 cups baby spinach, roughly chopped
- 17.6 oz (500g) gnocchi
- Chopped fresh parsley leaves
For The Garlic Asiago Cream Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) chicken broth, or more, as needed
- 1 tablespoon Italian seasoning
- 1/2 cup (125ml) half and half
- 1/2 cup freshly grated Asiago cheese
- Kosher salt and freshly ground black pepper, to taste
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Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
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1. Preheat your oven to 400°F(200°C) and oil a rimmed baking dish. Season chicken thighs with Italian seasoning, salt and pepper.
2. Cook gnocchi according to package directions. Drain in a colander and set aside.
3. In the meantime, melt 1 tablespoon butter in a large skillet over medium heat. Sear chicken on both sides, starting skin-side down, until golden brown, about 2-3 minutes per side; drain and set aside.
4. Melt remaining 1 tablespoon butter in the same skillet. Stir in chopped spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Set spinach aside.
5. To make the garlic asiago cream sauce, melt butter in a skillet over medium heat. Add minced garlic, and cook until fragrant, about 1-2 minutes. Gradually whisk in chicken broth and Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in half and half and grated Asiago cheese until slightly thickened. Adjust seasoning with salt and pepper, to taste.
6. Arrange chicken thighs into the prepared baking dish. Top with cooked gnocchi, spinach and Asiago cream sauce. Roast in the oven until completely cooked through, about 25-30 minutes. Serve hot, garnished with parsley. Enjoy!
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
We enjoyed this dish. I was looking for something to use gnocchi with and this fit the bill very well! I reduce the amount of Italian seasoning to 2 teaspoons as 2 tablespoons would have been overpowering for us. I will make this again. Thanks!
Great recipe, so flavorful! I used boneless, skinless thighs, as that is what I had on hand. I have a couple of family members that don’t like gnocchi, so I did tortellini. Will definitely make again. Sauce is on the thin side, which I think is ok, I don’t think it’s meant to be an Alfredo sauce. Served with a good loaf of homemade bread, use that to sop it up!
Delicious! I made it with chicken breasts because that’s what I had. Turned out great!
Good and quick. Alissa, did you not add the cheese? Between the half and half and the grated cheese, the sauce should have sufficiently thickened.
I had to make a double batch of sauce and it never thickened. Was it supposed to? I added some flour to get it to thicken more. It was good but not good that I had to modify the recipe because the half & half and chicken broth never thickened like the recipe said it would.
