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Creamy Chicken and Gnocchi
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Cut the chicken thighs into 2-inch pieces and toss with Italian seasoning, smoked paprika, salt, and pepper. Heat the oil in a deep skillet over medium heat. Cook the chicken 5–6 minutes, turning once, until browned and 165°F in the center. Move it to a plate.
- 2
Leave the browned bits in the pan. Add the onion and garlic and cook about 2 minutes, until the onion is soft and the garlic smells sweet. Add the gnocchi and 1 tablespoon butter; stir for 2 minutes so the cut sides pick up a little color.
- 3
Pour in the broth and add the spinach. Cover and cook 2–3 minutes, until the spinach collapses and the gnocchi feels tender when pressed with a spoon.
- 4
Stir in the cream and remaining butter. Let it steam for 2 minutes without a rolling boil. Take the skillet off the heat, add the Parmesan, and stir until the sauce turns smooth.
- 5
Return the chicken and its juices to the skillet. Fold gently so the gnocchi does not break, then let it sit 2 minutes before serving.