Creamy Skillet Chicken with Gnocchi (Print-Friendly Version)
# What You'll Need:
01 -
1 pound cooked and drained potato gnocchi
02 -
1.5 pounds chicken thighs (boneless, skinless) sprinkled with salt and pepper
03 -
1.5 teaspoons paprika
04 -
5 tablespoons ghee or butter
05 -
1 medium diced yellow onion
06 -
1 cup diced white mushrooms
07 -
2 tablespoons garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1 cup chicken broth
10 -
1/2 cup heavy cream or half and half
11 -
1/2 cup mozzarella, shredded
12 -
3 cups spinach, fresh
13 -
Parsley, parmesan cheese, and red pepper flakes (for topping)
# Step-by-Step Directions:
01 -
Sprinkle the chicken thighs with paprika, salt, and pepper. In a big skillet, melt 2 tablespoons ghee or butter over medium-high heat.
02 -
Toss chicken into the hot skillet and let it cook until golden, about 5-10 minutes on each side. Move chicken to a plate when done.
03 -
Drop the other 3 tablespoons of butter in the pan. Toss in the garlic and Italian seasoning for a quick sizzle. Chuck in onion and mushrooms next, cooking until onions turn clear and mushrooms soften, roughly 3-4 minutes.
04 -
Stir in chicken broth and let it warm up for a minute. Slowly pour cream while stirring constantly. Mix in the mozzarella, keep stirring for 2-3 minutes until everything blends and thickens a bit.
05 -
Fold in your cooked gnocchi and fresh spinach. Add more salt and pepper if you want.
06 -
Put chicken back into the skillet and let it hang out in the sauce for about 2 minutes to warm up again.
07 -
Sprinkle with some parsley, grated parmesan, and chili flakes if you're feeling it. Serve it hot.