One Pan Creamy Chicken With Gnocchi
What You Need
1.5 pound boneless skinless chicken breasts
kosher salt
freshly ground black pepper
1 shallot, diced
9 oz. baby bella mushrooms, sliced
2 minced garlic cloves
2 teaspoons fresh thyme
1 teaspoon dried oregano
1 cup chicken broth
1 1/4 cup half and half
crushed red pepper flakes
17 oz. package gnocchi
1/2 cup grated Parmesan
3/4 cup shredded mozzarella
3 cups baby spinach
Perfect For Middle Of The Week
What To Do
Start out by seasoning the chicken with salt and pepper on both sides. Heat a tablespoon of oil in a skillet on medium-high heat. Add the chicken on the skillet and cook for about 4 minutes per side, until the chicken becomes golden. Remove the chicken from the skillet.
Lower the heat to medium and add another tablespoon of oil. Add the shallot and mushrooms and cook until they become golden, which should take about 5 minutes. Add in the garlic, thyme, and oregano until it becomes fragrant, about a minute or so.
Add in the broth and scrape the bottom of the pan to mix in any brown bits (aka lots of flavor!) and then slowly add in the half and half. Bring the mixture to a simmer and then season it with salt, pepper, and red chili flakes to your liking.
Add in the gnocchi and put the chicken back in the pan. Allow everything to simmer until the chicken is completely cooked through. Check that the internal temperature is at least 165 degrees F, which should take about 8 to 10 minutes. Stir everything once in a while until the chicken is cooked. Remove the chicken from the skillet.
Add the cheese and mix it in until it has fully melted and been fully incorporated. Then, add in the spinach until it has wilted down.
Slice the chicken and add it back into the skillet. Season with salt and pepper and then serve.
A Delicious Dinner Option
