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One Pan Creamy Chicken and Gnocchi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
1-1/4 pounds chicken thighs (4 to 5 thighs), cut into 2-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 tablespoons salted butter, divided
1 pound potato gnocchi, uncooked
2 cups fresh spinach
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup Parmesan cheese
In a large bowl, mix the chicken, Italian seasoning, smoked paprika, salt, and pepper until well-combined.
In a large, deep skillet, heat the oil over medium heat. Once it's shimmering, add the chicken and cook without moving until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
Add the onion and saute until softened. Add the garlic and cook for 1 minute, or until fragrant.
Melt 1 tablespoon salted butter. When melted, add the gnocchi and brown for 2 minutes.
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is hot but not boiling.
Remove the skillet from the heat. Add the parmesan to the pan and stir until it melts, creating a sauce.
Return the chicken to the skillet and mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
Nutrition Info: Serving: 1/1/4 cup
Calories: 756kcal, Carbohydrates: 47g, Protein: 32g, Fat: 50g, Sodium: 1186mg, Fiber: 4g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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