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One-Pan Creamy Chicken & Gnocchi


- 1 1/2 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil, divided
- 1 small shallot, diced
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp. fresh thyme leaves
- 1 tsp. dried oregano
- 1 c. low-sodium chicken broth
- 1 1/4 c. half and half
- Pinch crushed red pepper flakes
- 1 (17-oz.) package gnocchi
- 3/4 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 3 c. packed baby spinach

Directions :

Step 1 : Season funk on both sides with swab and pepper. In a large skillet over medium heat, heat 1 teaspoon oil painting. Add funk and cook until golden, 4 twinkles per side. Lift from skillet.

Step 2 : Reduce the heat to medium and add the remaining 1 teaspoon of oil painting. Add shallots and mushrooms and cook for 5 twinkles until golden. Add garlic, thyme, and oregano and cook until ambrosial, another nanosecond. Add the broth and scrape up any browned bits on the bottom of the visage, also sluggishly add half and half. Bring to a poach and season with swab, pepper and a pinch of red pepper flakes. Stir in the gnocchi and return the funk to the skillet. Allow funk to poach until internal temperature reaches 165 degrees, 8 to 10 twinkles, stirring sometimes. Remove the funk from the skillet.

Step 3 : Add the rubbish and my heart until it melts, also add the spinach and my heart until it wilts.

Step 4 : Cut the funk into strips and return it to the skillet. Season with further swab and pepper to taste.