Creamy Chicken & Gnocchi Pan (Printable Version)
# What You'll Need:
01 -
1 pound boiled and drained potato gnocchi
02 -
1.5 pounds chicken thighs (boneless, skinless) sprinkled with salt and pepper
03 -
1.5 teaspoons sweet paprika
04 -
5 tablespoons ghee or butter
05 -
1 medium diced yellow onion
06 -
1 cup chopped white mushrooms
07 -
2 tablespoons crushed garlic
08 -
1 teaspoon dried Italian herbs
09 -
1 cup chicken stock
10 -
1/2 cup heavy cream or half and half
11 -
1/2 cup grated mozzarella
12 -
3 cups spinach leaves
13 -
Parsley, grated parmesan, and chili flakes for topping
# How to Make It:
01 -
Sprinkle chicken with paprika, salt and pepper. Warm up 2 tablespoons ghee or butter in a big skillet on medium-high.
02 -
Toss chicken into the hot pan and let it cook until golden, about 5-10 minutes each side. Put chicken on a plate when done.
03 -
Drop the other 3 tablespoons butter into the pan. Toss in garlic and Italian herbs for a quick sizzle. Add onions and mushrooms, cooking till onions turn clear and mushrooms soften, roughly 3-4 minutes.
04 -
Stir in chicken stock and let it bubble for a minute. Slowly pour cream while stirring non-stop. Mix in grated mozzarella, keep stirring for 2-3 minutes till everything blends and gets a bit thick.
05 -
Dump in the cooked gnocchi and fresh spinach. Add more salt and pepper if you want.
06 -
Put chicken back in the pan and let it hang out in the sauce for about 2 minutes to get hot again.
07 -
Throw some parsley, parmesan and chili flakes on top if you like. Serve it hot.