Clean recipe · delish.com
One-Pan Creamy Chicken Gnocchi
This chicken and gnocchi dish, with a creamy sauce, comes together in one pan for the easiest weeknight staple.
Original recipe: delish.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 0 sec
- Total:
- 40 min
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Ingredients
- 1 1/2 lb. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil, divided
- 1 small shallot, finely chopped
- 8 oz. baby bella mushrooms, thinly sliced
- 2 garlic cloves, minced
- 2 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- 1 c. low-sodium chicken broth
- 1 1/4 c. half-and-half
- Pinch of crushed red pepper flakes
- 1 pkg. gnocchi
- 3/4 c. shredded mozzarella
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 3 c. packed baby spinach
Instructions
- Season chicken on both sides with salt and black pepper. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add chicken and cook, turning halfway through, until golden brown, about 4 minutes per side. Transfer to a plate.
- In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add shallot and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, thyme, and oregano and cook, stirring, until fragrant, about 1 minute more.
- Add broth and scrape up any browned bits on bottom of pan, then slowly add half-and-half. Bring to a simmer; season with salt, black pepper, and red pepper flakes. Stir in gnocchi and return chicken to pan. Simmer, stirring occasionally, until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board.
- Add mozzarella and Parmesan and cook, stirring, until melted, about 3 minutes. Add spinach and cook, stirring, until wilted, about 1 minute more.
- Thinly slice chicken and return to skillet; season with salt and black pepper, if needed.