This garlic chicken and gnocchi dish is the perfect simple recipe for a quick weeknight dinner. With the spinach, onions and mushrooms, It’s truly a one pan wonder that’s family friendly, or great for meal prep.
1lbspotato gnocchi, cooked according to the package and drained
1.5lbspounds boneless, skinless chicken thighs (4-6 thighs), seasoned with salt and pepper to taste
2tsppaprika
5tbspbutter or ghee
1medium yellow onion, diced
1cupwhite mushrooms, diced
2tbspminced garlic
1tspItalian seasoning
1cupchicken broth
½cuphalf and half (or heavy whipping cream)
½cupshredded mozzarella
3cupsspinach
Red pepper chili flakes, shredded parmesan and parsley, for serving
Instructions
Season chicken with salt, pepper and paprika. Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat
Add the chicken thighs to the skillet and cook for about 5 minutes per side, until golden brown. Transfer the chicken thighs to a plate and set aside
Melt the last 3 tablespoons of butter, add in the garlic, Italian seasoning and then add in the onion and mushroom. Sauté until onion is translucent and mushrooms are tender, about 3-4 minutes
Whisk in the chicken broth and whisk for about 1 minute until hot. Then gradually pour in the cream, whisking continually as you pour it in. Add in the shredded mozzarella and continue whisking about 2-3 minutes until combined and beginning to thicken
Stir in the cooked potato gnocchi and spinach, and add any additional salt and pepper to taste
Place the chicken thighs back into the skillet and let simmer for about 2 minutes to heat chicken