Description
This One-Pan Chicken and Gnocchi recipe combines tender boneless skinless chicken breasts with pillowy gnocchi, sautéed mushrooms, and a creamy, flavorful sauce made with half and half, mozzarella, and Parmesan. Finished with fresh baby spinach and fragrant herbs, this comforting skillet meal is easy to prepare in just 40 minutes, perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 1 1/2 lb boneless skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil, divided
Vegetables and Herbs
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- Pinch crushed red pepper flakes
- 3 cups packed baby spinach
Liquids and Dairy
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
- 3/4 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Main Carb
- 1 (17-oz) package gnocchi
Instructions
- Season the chicken: Generously season the boneless skinless chicken breasts on both sides with kosher salt and freshly ground black pepper to enhance the flavor before cooking.
- 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, until they develop a golden-brown crust. Remove the chicken from the pan and set aside to rest.
- Sauté shallots and mushrooms: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add diced shallots and sliced baby bella mushrooms, cooking for approximately 5 minutes until the mushrooms are golden and tender.
- Add garlic and herbs: Stir in minced garlic, fresh thyme leaves, and dried oregano. Cook the mixture for an additional 1 minute, letting the aromas infuse the dish.
- Deglaze the pan: Pour in 1 cup of low-sodium chicken broth, scraping the bottom of the skillet to loosen any browned bits, which adds depth to the sauce.
- Create the creamy sauce: Stir in 1 1/4 cups of half and half. 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 chicken: Stir in the package of gnocchi to the sauce and return the cooked chicken breasts to the pan. Allow everything to simmer together for 8 to 10 minutes, stirring occasionally, until the chicken is thoroughly cooked through to an internal temperature of 165°F, and the gnocchi are tender.
- Remove chicken and finish sauce: Take the chicken breasts out of the skillet again and set aside momentarily. Stir shredded mozzarella and freshly grated Parmesan cheeses into the sauce until melted and smooth.
- Incorporate spinach: Add the packed baby spinach to the skillet and stir until the leaves are wilted and well integrated into the creamy sauce.
- Serve the dish: Slice the rested chicken breasts and return them to the skillet. Adjust seasoning with additional salt and pepper if needed. Serve immediately while warm for a comforting one-pan meal.
Notes
- Ensure the internal temperature of chicken reaches 165°F for safe consumption.
- Use fresh herbs when possible for enhanced flavor, but dried herbs work well in a pinch.
- If you prefer a spicier dish, increase the crushed red pepper flakes amount.
- Gnocchi can be substituted with small pasta like cavatelli or tortellini if unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
