One-Pan Garlic-Parm Chicken and Gnocchi
This One-Pan Garlic-Parm Chicken and Gnocchi is a delicious and easy dinner, combining tender chicken thighs, savory mushrooms, and soft gnocchi in a creamy sauce.
Equipment
- 12-inch Cast Iron Skillet
- high-sided stainless steel skillet
Ingredients
- 1 medium shallot
- 4 cloves garlic minced
- 4 ounces baby portobello or white button mushrooms trimmed and sliced
- 1 cup baby spinach packed
- ½ bunch fresh thyme leaves divided
- 1 ½ ounces Parmesan cheese divided
- 1 ½ pounds boneless, skinless chicken thighs about 6
- ¾ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper plus more for serving
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 pound shelf-stable potato gnocchi
- 3 cups whole or 2% milk
Instructions
- Finely dice the shallot and mince the garlic. Trim and halve the mushrooms, then slice. Coarsely chop the spinach. Pick and chop the thyme. Set aside some thyme for garnish. Grate or measure the Parmesan cheese.
- Season the chicken thighs with salt and black pepper.
- Melt butter and olive oil in a skillet over medium heat. Cook chicken until browned and cooked through, about 4-5 minutes per side. Transfer to a plate.
- Add remaining butter to the pan. Cook shallot until soft, then add mushrooms, thyme, and salt. Sauté until mushrooms brown. Add garlic and cook briefly.
- Sprinkle flour over mushrooms and cook until browned. Add milk and bring to a simmer, whisking constantly.
- Add gnocchi and cook until tender and sauce thickens. Stir in Parmesan and spinach. Nestle chicken into the mixture and garnish with thyme and black pepper.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 35mgCalcium: 300mgIron: 2mg
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