Easy Dinner: Creamy Chicken with Gnocchi & Spinach
A quick and easy dinner recipe for one skillet creamy chicken with gnocchi and spinach
Ingredients
- 1 tbsp olive oil extra virgin
- 1 lb boneless, skinless chicken breasts
- 8 oz baby bella mushrooms
- 1 tsp garlic powder
- 2 tsp fresh thyme or 1 tsp dried thyme
- 1 cup low sodium chicken broth
- 1 cup light cream
- 16 oz gnocchi
- 1 bag baby spinach (6 - 8 oz.)
- 1/2 cup shredded Parmesan cheese
- salt and pepper
Instructions
- If you have thick pieces of boneless chicken breast, you should thin it out using a meat mallet before cooking. She Tips & Tricks for directions.
- Prepare the veggies you will be using. Clean the mushrooms removing the stem and cutting into thick slices. Wash and chop the spinach if necessary.
- Heat one tablespoon of olive oil in a larget skillet over medium-high heat.
- Carefully add the chicken and cook for about 7 minutes, flipping it at least once. It should be lightly golden brown on each side.
- Remove the cooked chicken and place on a plate, setting aside.
- Add the tablespoon of butter to the pan you used to cook the chicken.
- Place the mushrooms in the skillet with the butter. Sprinkle with the garlic powder. Lightly salt.
- Cook the mushrooms until soft, about 7 minutes. If they begin to brown too much reduce the temperature to medium heat.
- Add the thyme and cook for one more minute.
- Pour the chicken broth over the mushrooms, scraping up the stuck-on brown bits from the bottom of the pan.
- Pour the light cream into the pan. For best results, add the cream in a slow stream, whisking constantly.
- If you have not already done so, reduce the heat to medium and bring the cream to a gentle simmer. DO NOT let the cream boil.
- Return the chicken to the pan to finish cooking, about ten minutes.
- Add the gnocchi and heat, about three minutes.
- Place the spinach on top of the sauce. It will make a big pile but will wilt down quickly - about three minutes.
- Sprinkle the shredded Parmesan cheese evenly over the dish and stir. Let the cheese melt.
- Add salt and black pepper to taste. Remember to start light because you can always add more, but you can't take any out.