Description

This one-pan creamy chicken and gnocchi recipe combines tender seared chicken breasts with sautéed mushrooms, shallots, and a luscious creamy sauce enriched with mozzarella and Parmesan cheeses. Baby spinach is stirred in at the end for a fresh, vibrant finish. The dish is cooked entirely in a skillet, making it a comforting and easy-to-make dinner perfect for weeknights.

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 & Aromatics

1 small shallot, diced
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. dried oregano

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

Pasta & Greens

1 (17-oz.) package gnocchi
3 cups packed baby spinach

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Instructions

Prepare and sear the chicken: Season the chicken breasts generously on both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until golden brown, approximately 4 minutes per side. Remove the chicken from the skillet and set aside.
Sauté vegetables and build the sauce: 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 until they are golden and tender, about 5 minutes. Stir in the minced garlic, fresh thyme leaves, and dried oregano, cooking until fragrant, about 1 minute. Pour in the low-sodium chicken broth, scraping the bottom of the pan to loosen any browned bits. Slowly stir in the half and half, bringing the mixture to a gentle simmer. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes to taste.
Cook the gnocchi and finish the chicken: Add the package of gnocchi to the skillet, stirring to coat with the sauce. Return the seared chicken breasts to the pan, partially submerging them in the sauce. Let everything simmer together until the chicken is cooked through, reaching an internal temperature of 165°F (74°C), about 8 to 10 minutes. Stir occasionally to prevent sticking.
Add cheeses and wilt the spinach: Remove the cooked chicken breasts temporarily from the skillet. Stir in the shredded mozzarella and grated Parmesan until completely melted and the sauce is creamy. Then add the packed baby spinach, stirring until it is just wilted and incorporated into the sauce.
Serve: Slice the cooked chicken breasts and return them to the skillet, nestling them into the gnocchi and sauce. Adjust seasoning with additional salt and pepper as desired. Serve warm.

Notes

Make sure not to overcook the gnocchi to maintain their soft, pillowy texture.
Use fresh herbs if possible for better flavor, but dried herbs work fine in a pinch.
For a lighter version, substitute half and half with whole milk or a lower-fat dairy alternative.
You can swap baby spinach with kale or Swiss chard if desired.
Ensure the chicken reaches an internal temperature of 165°F for food safety.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 95 mg