Garlic Chicken Gnocchi Skillet (Print Version)
# Ingredients:
01 -
1 pound potato gnocchi, cooked and drained
02 -
1.5 pounds boneless, skinless chicken thighs, seasoned with salt and pepper
03 -
1.5 teaspoons paprika
04 -
5 tablespoons butter or ghee
05 -
1 medium yellow onion, diced
06 -
1 cup white mushrooms, diced
07 -
2 tablespoons minced garlic
08 -
1 teaspoon Italian seasoning
09 -
1 cup chicken broth
10 -
1/2 cup half and half or heavy cream
11 -
1/2 cup shredded mozzarella
12 -
3 cups fresh spinach
13 -
Red pepper chili flakes, shredded parmesan, and parsley (for serving)
# Instructions:
01 -
Season chicken thighs with salt, pepper, and paprika. Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat.
02 -
Add the chicken thighs to the skillet and cook for 5-10 minutes per side, until golden brown. Transfer chicken to a plate and set aside.
03 -
Melt the remaining 3 tablespoons of butter in the skillet. Add the garlic and Italian seasoning, cooking briefly. Then add the onion and mushrooms, sautéing until the onion is translucent and mushrooms are tender, about 3-4 minutes.
04 -
Whisk in the chicken broth and heat for about 1 minute. Gradually pour in the cream while whisking continuously. Add the shredded mozzarella, continuing to whisk for 2-3 minutes until combined and slightly thickened.
05 -
Stir in the cooked potato gnocchi and spinach. Season with additional salt and pepper, if needed.
06 -
Return the chicken thighs to the skillet, letting them simmer in the sauce for about 2 minutes to heat through.
07 -
Garnish with parsley, shredded parmesan, and red pepper chili flakes as desired. Serve warm.