Description
This Creamy Chicken Gnocchi is pure magic in a skillet, offering profound comfort and culinary delight. It combines pillowy gnocchi and tender chicken with a rich, luxuriously smooth cream sauce, studded with crispy beef bacon bits.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/2 cup chicken broth (for deglazing)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lb potato gnocchi
- 1 cup fresh baby spinach
- 1/4 cup fresh parsley, chopped
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- 4 oz crispy beef bacon bits, cooked and crumbled
Instructions
- Pat chicken dry, cut into 1-inch pieces, and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden-brown and cooked through (165°F). Remove chicken and set aside, keeping warm.
- Reduce heat to medium, add butter to the skillet. Sauté diced onion for 5-7 minutes until translucent. Add minced garlic and sliced mushrooms, cook for another 5-7 minutes until tender and browned.
- Deglaze the pan with 1/2 cup chicken broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce. Stir in dried thyme and oregano, cooking for 30 seconds. Pour in 4 cups chicken broth, bring to a gentle simmer, and cook for 10-15 minutes to meld flavors. Season with salt, pepper, and optional red pepper flakes.
- Reduce heat to low. Stir in heavy cream and warm gently. Stir in 1/2 cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning.
- While the sauce simmers, bring a large pot of salted water to a boil. Add gnocchi and cook for 2-3 minutes, or until it floats. Drain and transfer cooked gnocchi directly into the skillet with the cream sauce.
- Return cooked chicken to the skillet. Add fresh baby spinach and stir until wilted (1-2 minutes). Ensure all ingredients are well combined and coated in sauce. Taste and adjust seasoning. Ladle into bowls and garnish with fresh chopped parsley, extra Parmesan cheese, and crispy beef bacon bits. Serve immediately.
Notes
- This dish is perfect for any occasion. <liYou can substitute chicken with turkey or tofu for a different flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg