One-Pan Creamy Chicken & Gnocchi
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil divided
- 1 small shallot diced
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
- Pinch of crushed red pepper flakes
- 1 17-ounce package gnocchi
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 cups packed baby spinach
Instructions
- Season both sides of the chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of oil. Add the chicken and cook until golden, about 4 minutes per side. Remove the chicken from the skillet.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the shallot and mushrooms, and cook until golden, about 5 minutes. Add the garlic, thyme, and oregano, and cook until fragrant, about 1 minute more. Pour in the broth and scrape up any brown bits from the bottom of the pan. Slowly add in the half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in the gnocchi and return the chicken to the pan. Let it simmer until the chicken is cooked through and the internal temperature reaches 165°F, about 8 to 10 minutes, stirring occasionally. Remove the chicken from the skillet.
- Add the cheeses and stir until melted, then add the spinach and stir until wilted.
- Slice the chicken and return it to the skillet. Season with more salt and pepper to taste. Enjoy your delicious meal!