Description
This flavorful One-Pan Chicken and Gnocchi recipe combines tender chicken breasts, pillowy gnocchi, and sautéed mushrooms in a creamy, herb-infused sauce. Cooked all in one skillet, it’s an easy and comforting meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 1 1/2 lb boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
Herbs and Seasonings
- 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
Greens
- 3 cups packed baby spinach
Instructions
- Season Chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper to ensure flavor penetration.
- Heat Oil: Warm 1 tablespoon of extra-virgin olive oil in a large skillet set over medium-high heat to prepare for searing the chicken.
- Cook Chicken: Add the chicken breasts to the skillet and cook for approximately 4 minutes per side until both sides develop a golden-brown crust.
- Remove Chicken: Take the chicken out of the pan and set it aside to rest while you prepare the sauce and gnocchi.
- Add More Oil: Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet.
- Sauté Vegetables: Add diced shallot and sliced baby bella mushrooms and cook for about 5 minutes until they soften and turn golden.
- Add Aromatics and Herbs: Stir in minced garlic, fresh thyme leaves, and dried oregano, cooking for one more minute to release their flavors.
- Deglaze Pan: Pour in the chicken broth, scraping the browned bits from the bottom of the pan to incorporate all flavors.
- Add Cream and Season: Stir in the half and half, then season with salt, pepper, and a pinch of crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Add Gnocchi and Chicken: Stir in the gnocchi and nestle the previously cooked chicken breasts back into the skillet.
- Simmer: Let everything simmer uncovered for about 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through (internal temperature reaches 165°F) and the gnocchi is tender.
- Remove Chicken Again: Carefully remove the chicken breasts from the skillet and set aside again temporarily.
- Melt Cheeses: Stir shredded mozzarella and freshly grated Parmesan cheese into the skillet until melted and the sauce becomes creamy.
- Add Spinach: Fold in the baby spinach and stir gently until wilted, incorporating it fully into the sauce.
- Slice Chicken: Slice the chicken breasts into strips or pieces suitable for serving.
- Combine and Serve: Return the sliced chicken to the skillet, adjust seasoning with more salt and pepper if needed, and serve the dish immediately while hot.
Notes
- For a gluten-free version, ensure the gnocchi used is gluten-free.
- Feel free to swap baby bella mushrooms with cremini or white button mushrooms.
- Use fresh herbs when possible for enhanced flavor.
- Monitor the internal temperature of the chicken to avoid overcooking or undercooking.
- This dish pairs well with a crisp green salad or steamed vegetables.
