Description
A delightful dish of tender chicken thighs and potato gnocchi in a rich, garlic-infused sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb potato gnocchi, cooked according to package and drained
- 1 1/2 lb boneless, skinless chicken thighs, seasoned with salt and pepper
- 2 teaspoons paprika
- 5 tablespoons butter or ghee
- 1 medium yellow onion, diced
- 1 cup white mushrooms, diced
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup half and half
- 1/2 cup shredded mozzarella
- 3 cups spinach
Instructions
- Season the chicken thighs with salt, pepper, and paprika. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet. Cook for about 5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
- In the same skillet, melt the remaining 3 tablespoons of butter. Add garlic and Italian seasoning, then toss in onions and mushrooms. Sauté until onions are translucent and mushrooms are tender, about 3-4 minutes.
- Whisk in chicken broth and cook for about a minute. Gradually incorporate half and half and stir in mozzarella, whisking until the sauce thickens, about 2-3 minutes.
- Stir in cooked gnocchi and spinach, adjusting seasoning with salt and pepper. Return seared chicken to the skillet and let simmer for about 2 minutes.
- Garnish with parsley, shredded Parmesan, and red pepper flakes if desired. Serve hot and enjoy!
Notes
To enhance flavor, consider marinating the chicken or adding extra garlic. Allow dish to cool completely before storing in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 100mg