Chicken & Gnocchi

 


Chicken & Gnocchi

Ingredients

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 chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet. 

Step 2 Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet. 

Step 3 Add cheeses and stir until melted, then add spinach and stir until wilted. 

Step 4 Slice chicken and return to skillet. Season with more salt and pepper to taste.

 

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