Creamy Chicken and Gnocchi Skillet Recipe
A scrumptious Chicken and Gnocchi Skillet Recipe that combines soft and pillowy gnocchi with chicken, and spinach, all coated in a creamy garlic parmesan sauce.
Servings: 6 servings
Calories: 450kcal
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Kitchen Essentials
Non-Stick Skillet 12 inch
Non-Stick Skillet Copper
Cast Iron Skillet
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Ingredients
- 16 Ounces Gnocchi 1 (16-ounce) package or cauliflower gnocchi, or potato gnocchi
- 1 ½ Pounds Chicken boneless and skinless
- Kosher salt and freshly ground black pepper to taste
- 5 Tablespoons Butter divided
- 1 Medium Shallot or yellow onion diced
- 3 Cloves Garlic minced or 3 Tablespoons of minced
- 2 Teaspoons Fresh Thyme Leaves chopped ¾ teaspoon if using dried
- 3 Tablespoons All-Purpose Flour
- 1 ¼ Cup Chicken Broth or vegetable broth
- ¼ Cup White wine
- ½ Cup Heavy Cream or half and half
- 2 Cups Fresh Spinach stems removed and leaves torn into bite-sized pieces
- ½ Cup Parmesan cheese grated
text ingredients
Instructions
- In a large pot of boiling and salted water, cook the gnocchi according to the package instructions. Drain well and set aside.16 Ounces Gnocchi
- Dice and season the chicken with salt and pepper.1 ½ Pounds Chicken, Kosher salt and freshly ground black pepper
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the chicken in a single layer, cooking in two batches until golden brown and cooked through. The internal temperature should reach 165°F, about 4-5 minutes per side. Set the chicken aside.5 Tablespoons Butter
- In the same skillet using medium heat, melt the remaining 3 tablespoons of butter. Add the diced shallot, garlic cloves, and fresh thyme. Cook, stirring frequently, until tender, and fragrant, about 3-5 minutes.1 Medium Shallot, 3 Cloves Garlic, 2 Teaspoons Fresh Thyme Leaves
- Stir in the flour and cook until lightly browned, about 1 minute.3 Tablespoons All-Purpose Flour
- Gradually whisk in the chicken broth and wine. Make sure to scrape up the flavorful brown bits on the bottom of the pan. Cook until slightly thickened, about 3-5 minutes1 ¼ Cup Chicken Broth
- Whisk in the white wine, and heavy cream or half and half. Taste the sauce and season with salt and pepper to taste.¼ Cup White wine, ½ Cup Heavy Cream
- Add the cooked gnocchi and spinach, cooking until the spinach wilts, about 2-3 minutes. Add the chicken to the skillet and stir to combine. Sprinkle with the grated Parmesan cheese.2 Cups Fresh Spinach, ½ Cup Parmesan cheese
- Serve immediately and enjoy.
Nutrition
Calories: 450kcal | Carbohydrates: 36g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 625mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1410IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 5mg
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