Description
This One-Pan Chicken and Gnocchi recipe is a comforting and hearty dish combining tender seared chicken breasts, pillowy gnocchi, sautéed mushrooms, and spinach in a creamy herb-infused sauce. Ready in just 40 minutes, it’s a perfect weeknight dinner that uses only one skillet for easy preparation and cleanup.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 lb boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
Cooking Oil
- 2 tbsp extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups packed baby spinach
Herbs and Spices
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- Pinch crushed red pepper flakes
Liquids
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
Pasta and Cheese
- 1 (17-oz) package gnocchi
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Instructions
- Season the chicken: Pat the boneless skinless chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to enhance the flavor.
- Sear the chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side, or until they develop a golden crust. Once cooked, remove the chicken from the pan and set aside to rest.
- Sauté aromatics and mushrooms: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallot and sliced baby bella mushrooms, cooking for approximately 5 minutes until they are browned and tender.
- Add garlic and herbs: Stir in the minced garlic, fresh thyme leaves, and dried oregano. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze and add liquids: Pour in the low-sodium chicken broth, scraping up any browned bits stuck to the bottom of the skillet to add depth of flavor. Then, stir in the half and half, and season with salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Add gnocchi and return chicken: Stir in the package of gnocchi, ensuring they are evenly distributed in the sauce. Nestle the cooked chicken breasts back into the skillet.
- Simmer until cooked through: Let the skillet contents simmer for 8-10 minutes, stirring occasionally, until the gnocchi is tender and the chicken reaches an internal temperature of 165°F (74°C), confirming it is fully cooked.
- Remove chicken and add cheese: Take the chicken breasts out of the skillet again and set them aside. Stir in the shredded mozzarella and freshly grated Parmesan cheese, allowing them to melt and create a creamy sauce.
- Add spinach: Add the packed baby spinach to the skillet and stir until it wilts evenly into the cheesy sauce.
- Slice chicken and combine: Slice the chicken breasts into strips or bite-sized pieces and return them to the skillet, mixing everything together gently.
- Final seasoning and serving: Taste and adjust the seasoning with additional salt and freshly ground black pepper as desired. Serve the dish immediately while warm and creamy.
Notes
- Use fresh thyme leaves for a vibrant herbal flavor; dried thyme can be a substitute if needed.
- Check the internal temperature of the chicken with a meat thermometer to ensure safe doneness of 165°F.
- Gnocchi cooks quickly in the simmering sauce, so stir occasionally to prevent sticking.
- Feel free to swap baby bella mushrooms with cremini or white button mushrooms.
- For a richer sauce, substitute half-and-half with heavy cream or whole milk depending on your preference.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
