Ingredients

1 1/4 cups whole milk cottage cheese

1 1/2 cups low-sodium chicken broth, divided

4 slices bacon (about 4 oz.), cut into 1/2″ pieces

3 (6-oz.) boneless, skinless chicken breasts

1 tsp kosher salt, plus more

Freshly ground black pepper

1 shallot, finely chopped

3 garlic cloves, minced

2 tsp fresh thyme leaves

1/4 tsp crushed red pepper flakes

1 (17-oz.) package gnocchi

3 oz mozzarella, shredded (about 3/4 cup)

2 oz Parmesan, finely grated (about 1 cup)

4 cups (4 oz) fresh spinach

Instructions

Step 1: In a blender, combine the cottage cheese and 3/4 cup of chicken broth. Blend until smooth, about 30 to 60 seconds. Set aside.

Step 2: Place the bacon pieces in a large, cold skillet in a single layer. Cook over medium heat, stirring occasionally, until the bacon is crispy, 7 to 9 minutes. Transfer the bacon to a plate, reserving the fat in the skillet.

Step 3: Season both sides of the chicken breasts with 1 teaspoon salt and freshly ground black pepper. Arrange them in a single layer in the skillet with the bacon fat. Cook over medium heat, turning occasionally, until browned on both sides, about 6 minutes per side. The chicken will not be fully cooked yet. Transfer to a plate.

Step 4: In the same skillet, add the chopped shallot and 1 teaspoon salt. Cook over medium heat, stirring, until translucent, about 3 to 4 minutes. Add the minced garlic, thyme leaves, and crushed red pepper flakes. Cook, stirring, for about 1 minute until fragrant. Pour in 1/2 cup chicken broth and stir, scraping up any browned bits from the bottom of the skillet.

Step 5: Bring the mixture to a simmer. Return the chicken to the skillet, cover, and cook until the chicken is cooked through and reaches an internal temperature of 165°F, about 4 to 6 minutes. Transfer the chicken to a clean cutting board and cover to keep warm.

Step 6: Continue simmering the sauce uncovered until most of the liquid has evaporated. Stir in the reserved cottage cheese mixture and bring to a simmer. Add the gnocchi and cook, stirring, until tender, about 2 to 3 minutes. Fold in the shredded mozzarella and grated Parmesan until melted. Stir in the fresh spinach until wilted and tender. If the sauce is too thick, add the remaining 1/4 cup chicken broth. Finally, fold in three-quarters of the crispy bacon and season with salt if needed.

Step 7: Slice the cooked chicken crosswise into pieces and return it to the skillet. Season with freshly ground black pepper. Serve warm, topped with the remaining bacon.

Tips & Variations

For extra creaminess, use a combination of cottage cheese and ricotta in the sauce.

Swap fresh spinach for kale or Swiss chard for a different green and texture.

Add mushrooms or sun-dried tomatoes for additional flavor and color.

Use turkey bacon or omit the bacon for a lighter version.

To save time, use pre-cooked or rotisserie chicken instead of cooking chicken breasts.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a minute or two to the cooking time until they are tender and cooked through.

Is this dish suitable for meal prep?

Absolutely. Prepare the dish fully, then portion and store in meal prep containers. It reheats well and makes for a protein-packed lunch or dinner.

Dinner

High-Protein Creamy Chicken Gnocchi Recipe

Introduction