Description
A creamy, high-protein chicken and gnocchi dish combining tender chicken breasts, crispy bacon, and fresh spinach in a luscious cottage cheese and broth-based sauce with mozzarella and Parmesan cheeses.
Ingredients
Scale
Dairy
- 1 1/4 cups whole milk cottage cheese
- 3 oz. mozzarella, shredded (about 3/4 cup)
- 2 oz. Parmesan, finely grated (about 1 cup)
Protein
- 4 slices bacon (about 4 oz.), cut into 1/2″ pieces
- 3 (6-oz.) boneless, skinless chicken breasts
Vegetables & Aromatics
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 4 cups (4 oz.) fresh spinach
Pantry & Herbs
- 1 1/2 cups low-sodium chicken broth, divided
- 1 tsp. kosher salt, plus more to taste
- Freshly ground black pepper
- 2 tsp. fresh thyme leaves
- 1/4 tsp. crushed red pepper flakes
- 1 (17-oz.) package gnocchi
Instructions
- Prepare cottage cheese mixture: Blend the whole milk cottage cheese with 3/4 cup of the low-sodium chicken broth until smooth, about 30 to 60 seconds, then set aside.
- Cook bacon: Heat a large cold skillet over medium heat and arrange bacon pieces in a single layer. Cook, stirring occasionally, until the bacon is crispy, about 7 to 9 minutes. Transfer bacon to a plate and reserve the bacon fat in the skillet.
- Cook chicken: Season the chicken breasts with 1 tsp kosher salt and freshly ground black pepper on both sides. Place chicken in a single layer in the skillet with the bacon fat. Cook over medium heat, turning occasionally, until each side is browned, approximately 6 minutes per side. Note that the chicken will not be fully cooked through at this stage. Remove chicken and set aside on a plate.
- Sauté aromatics: In the same skillet over medium heat, add the finely chopped shallot along with 1 tsp salt and cook, stirring, until translucent, about 3 to 4 minutes. Add minced garlic, fresh thyme leaves, and crushed red pepper flakes and cook, stirring, until fragrant, about 1 more minute. Pour in 1/2 cup of chicken broth and scrape the browned bits off the bottom of the skillet.
- Simmer chicken: Bring the mixture to a simmer. Add the browned chicken breasts back to the skillet, cover, and simmer until the chicken is cooked through and an instant-read thermometer reads 165°F in the thickest part, about 4 to 6 minutes. Transfer chicken to a clean cutting board, cover to keep warm.
- Reduce sauce and add gnocchi: Return the sauce to a simmer and cook uncovered until most of the liquid has evaporated. Stir in the reserved smooth cottage cheese mixture and bring back to a simmer. Add the gnocchi and cook, stirring, until tender, 2 to 3 minutes. Fold in shredded mozzarella and grated Parmesan until melted. Stir in fresh spinach until wilted and tender. If the sauce becomes too thick, add the remaining 1/4 cup broth. Fold in three-quarters of the crispy bacon. Adjust seasoning with salt if needed.
- Slice chicken and combine: Slice the cooked chicken crosswise into pieces and return them to the skillet. Season with freshly ground black pepper and gently combine with the sauce.
Notes
- Use low-sodium chicken broth to control salt levels.
- Do not overcook the chicken during browning; it will finish cooking during simmering.
- If the sauce thickens too much, adding extra broth helps achieve desired creaminess.
- Fresh spinach can be substituted with baby kale for a different texture.
- To make this dish vegetarian, omit chicken and bacon and substitute vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: high-protein chicken gnocchi creamy cottage cheese spinach bacon skillet
