Let Me Tell You About This Creamy Skillet (and the Time I Nearly Burned It)

Okay, so, you know those nights where you just want something cozy but can't be fussed to do a million dishes? That's exactly how this creamy asiago chicken gnocchi skillet came into my life. The first time I made it, I was pretty distracted (cat wanted to sit directly on the recipe card, of course). Still, somehow it turned out so rich and satisfying that my husband actually asked for seconds before his first plate was gone. Not to get mushy, but this recipe now reminds me of rainy Saturdays and those little moments when dinner just brings everyone together—even if you forgot to chop the spinach that one time (yep, I did that... still good!).

So, Why Do I Keep Making This?

I make this when I want something that looks impressive but is really just a one-pan wonder. My family goes crazy for this because it's got that creamy, cheesy sauce that clings to every bite of gnocchi. And honestly, it's forgiving—like, you could probably leave out the spinach and no one would notice (but I feel better sneaking in some greens). If you ever mess up and overcook the chicken a bit, the sauce somehow hides your crimes. Oh, and if you're not a fan of gnocchi—wait, do those people exist?

What You'll Need (and What I Actually Use When I'm Rushed)

Chicken breasts (about 2 medium) — I sometimes use thighs because they're juicier, but really, whatever's in the freezer.
Potato gnocchi (1 pound/500g, shelf-stable or fresh) — My grandmother always insisted on homemade, but let's be real, packaged is just fine. If you spot cauliflower gnocchi, that's a fun twist.
Baby spinach (a generous handful, or 2 cups) — Or kale, or nothing if you forgot it (been there!).
Asiago cheese (¾ cup grated) — Parmesan works in a pinch, but asiago is just so much more… punchy?
Heavy cream (1 cup) — I've swapped in half-and-half during grocery emergencies, but it's not quite as silky.
Garlic (2 cloves, minced) — Or a teaspoon of the jarred stuff if you're feeling lazy (no judgment).
Chicken broth (1 cup) — I’ve used veggie broth when the carton was half-empty.
Olive oil (a splash, maybe 2 tablespoons)
Salt & pepper — Just pinch and taste as you go.

How To Make It (Don't Worry, It's Easier Than It Looks)

First things first, heat up a big ol' skillet (I use my nonstick but cast iron is fine, just don't panic if it sticks a little) over medium-high heat. Splash in your olive oil.
Season the chicken with salt and pepper (I always do this while still half-wrapped because I forget!). Sear the chicken on both sides until golden, about 3–4 minutes per side. If it looks a bit weird at this stage, that's totally normal. Take the chicken out and set aside for a sec.
Toss in the garlic—if you’re using fresh, get ready for that lovely aroma. Cook for about 30 seconds, then pour in the broth to deglaze (scrape up all the tasty bits—it’s basically free flavor).
Pour in the cream, then bring things to a lazy simmer. Now, add in the gnocchi. They’ll look awkward floating on top for a minute, but they’ll soften up and sink soon. Cover and let the whole thing bubble gently for 5–6 minutes, stirring once or twice so nothing sticks.
This is where I usually sneak a taste (very important step). When the gnocchi are pillowy, stir in the spinach until just wilted. Sometimes I forget and add it before the gnocchi—doesn't matter all that much, honestly.
Now, crank the heat down low, add that glorious asiago. Stir until it melts into a silky sauce. Tuck the chicken back in and spoon sauce over the top. Let everything hang out for another minute or so—if your chicken was a bit thick, it’ll finish cooking here.
Give it a taste—add more cheese if you want, or a little pinch of salt. Serve straight from the pan (because dishes, am I right?).

Notes (From My Messy Kitchen)

If you only have frozen gnocchi, don’t thaw them first—just add a minute or two to the simmer time. (They’ll look like little ice cubes but trust me, it works out.)
Once I tried using all milk instead of cream—don’t bother, it’s just not as lush.
Believe it or not, this tastes even better the next day, but that’s just my opinion (if it survives that long!).

How I’ve Mixed This Up (And That One Time It Flopped)

Swapped the chicken for leftover roast turkey after Thanksgiving—actually pretty darn good.
Tried adding sun-dried tomatoes; flavor was fantastic but the color got a bit swampy. Proceed at your own risk.
Once added mushrooms… but honestly, I think they took over. Not doing that again.
If you want it spicy, a pinch of red pepper flakes does wonders.

Equipment (Or What to Do If You’re Missing Something)

Ideally, you want a big skillet—mine’s about 12 inches, but I’ve squeezed it into a smaller pan and just stirred more often (and yes, there were a few escapee gnocchi on the stovetop). If you don’t have a lid, just use a baking sheet or even a bit of foil in a pinch. And a good cheese grater is handy, but pre-grated works fine—no one will tell.

How Does It Keep?

Technically, you can keep leftovers in an airtight container in the fridge for 2–3 days. But honestly, in my house it never lasts more than a day! The sauce thickens up a bit, so if you reheat, maybe splash in a little extra broth or milk to loosen things. I wouldn’t freeze it though—the gnocchi just go weird.

Serving This—What Works for Me

I like to sprinkle a bit more asiago on top (because you can never have too much cheese). Sometimes I serve it with a simple salad or just some crusty bread to mop up the sauce—my youngest calls it “fancy dip night.” On chilly days, I’ll even make a mug of homemade chicken soup as a starter, but that’s a bit overboard unless we’ve got company.

Pro Tips (Learned the Hard Way, Trust Me)

I once tried rushing the simmer time for the gnocchi and ended up with crunchy middles—not good! Let ‘em cook through, even if you’re starving.
Actually, I find it works better if you grate the cheese yourself—it melts smoother. But pre-grated in a pinch is fine.
Don’t get distracted and walk away after adding the cream, or you’ll probably have to clean up a boil-over… ask me how I know!

FAQ (Because People Always Ask)

Can I use a different cheese? Sure thing—Parmesan or even Gruyère works. But asiago is my favorite for this.
Is it okay to use rotisserie chicken? Absolutely! Just shred it and stir it in at the end—way faster (and less washing up).
Can I make this gluten-free? Yep, as long as your gnocchi’s gluten-free (I like the DeLallo brand). Sauce is already GF.
What if I don't have cream? Hmm, half-and-half works but milk doesn't quite cut it (I mean, it’ll fill you up, but you’ll miss the richness).
Why does my sauce look thin? It'll thicken as it cools, just give it a minute. Or add a bit more cheese—never hurts.

Bit of a tangent: If you like simple one-pan comfort food, you might also want to try this creamy Tuscan chicken recipe—I found it last winter and it's now in the regular rotation (plus, it’s got sun-dried tomatoes done right!).

Anyway, hope you enjoy this as much as I do! Let me know if you try one of the weird variations—I’m always curious, and hey, maybe you’ll stumble on something great. Cheers (and try not to spill cream on your slippers)!

Creamy Asiago Chicken Gnocchi Skillet