Description
This one-pan chicken and gnocchi recipe is a comforting, hearty dish featuring tender chicken breasts cooked to golden perfection alongside pillowy gnocchi, sautéed mushrooms, and a creamy, herb-infused sauce. Finished with melted mozzarella and Parmesan cheeses and vibrant baby spinach, it offers a balanced and satisfying meal ready in just 40 minutes, perfect for a busy weeknight.
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 & Aromatics
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- 3 cups packed baby spinach
Liquids & Dairy
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
- Pinch crushed red pepper flakes
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Other
- 1 (17-oz) package gnocchi
Instructions
- Season Chicken: Season the chicken breasts generously with kosher salt and freshly ground black pepper on both sides to prepare them for cooking.
- Sear 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 crust. Remove the chicken from the skillet and set aside.
- Sauté Shallots and Mushrooms: Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the diced shallot and sliced baby bella mushrooms, cooking for about 5 minutes until they are golden and tender.
- Add Garlic and Herbs: Stir in the minced garlic, fresh thyme leaves, and dried oregano, cooking for an additional minute until fragrant.
- Deglaze and Build Sauce: Pour in the low-sodium chicken broth, scraping up all the browned bits from the bottom of the pan to add flavor. Add the half and half along with a pinch of crushed red pepper flakes. Season with salt and freshly ground black pepper to taste and bring the sauce to a simmer.
- Add Gnocchi and Chicken: Stir in the gnocchi and return the seared chicken breasts back into the skillet.
- Simmer Until Cooked Through: Let the mixture simmer gently for 8-10 minutes, stirring occasionally. This allows the gnocchi to cook and the chicken to reach an internal temperature of 165°F, ensuring it is fully cooked.
- Remove Chicken Temporarily: Take the chicken breasts out of the skillet again and set aside temporarily to make room for the cheese and spinach.
- Incorporate Cheeses: Stir in shredded mozzarella and freshly grated Parmesan cheese until they melt smoothly into the sauce, enriching its creaminess.
- Add Spinach: Add the packed baby spinach to the skillet and stir until it wilts evenly into the cheesy sauce.
- Slice and Return Chicken: Slice the cooked chicken breasts and return them to the skillet, nestling them into the creamy gnocchi mixture.
- Final Seasoning and Serve: Taste and adjust seasoning with extra salt and pepper if needed. Serve immediately while warm for the best flavor and texture.
Notes
- You can substitute half and half with heavy cream for a richer sauce or with whole milk for a lighter version.
- Baby bella mushrooms can be replaced with cremini or button mushrooms if preferred.
- Use fresh herbs if available for brighter flavor, though dried herbs work well too.
- Ensure the gnocchi is cooked through by simmering gently; overcooking can make it mushy.
- Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
