One Pan Chicken and Creamy Gnocchi
This is one of those recipes that you're going to want to print and save. Trust me, it's that good. Whether you use chicken breasts or chicken thighs or legs, or a combination... everyone is sure to ask for more.
Equipment
- I like to use my big cast iron skillet.
Ingredients
- 1 16oz Package of Gnocchi (any kind would really work)
- 4-6 Chicken Breasts Chicken thighs or even pork would work too.
- 4 Tbsp Olive Oil (half for chicken, half for pan)
- 1 Tbsp Italian Seasoning
- 2-3 Sprigs Rosemary
- 2-3 Fresh Sage Leaves
- 6 Tbs Unsalted butter
- 1 medium shallot, diced small
- 3 Tbs Fresh thyme
- 4 Cloves Chopped garlic
- 3 Tbs All purpose flour
- 1 1/4-1/2 Cup Chicken Stock (depending on how thick your sauce gets)
- 1/2 - 2/3 Cup Half and Half (depending on how creamy you like it)
- 1/4 cup Dry white wine (such as Pinot Grigio)
- 1 1/2 - 2 cups Chopped kale (or spinach) stems removed
- 1/2 cup Parmesan Cheese
- Kosher Salt to taste
- Freshly ground pepper
- 3 Tsp Lemon Juice
Instructions
- Preheat your oven to 400F. Cook the gnocchi in a large salted pot for about 8-9 minutes (or to package instructions). Drain and set aside.
- In a flat dish or bowl, generously coat chicken with 2 Tbsp olive oil, salt and pepper, and the Italian Seasoning.
- Melt 3 tablespoons of the butter in a skillet over medium. Add 2 Tbsp of Olive Oil. Add in the whole sprigs of rosemary and sage to flavor the butter and oil while cooking the chicken (remove once it starts to wilt to prevent burning). Add the chicken and and cook until golden brown or inside reaches 165F. Remove from pan leaving drippings.
- Add the remaining butter to the pan (add a little more olive oil if needed). Once melted, add the shallot and cook until softened (about 4 minutes). Add the garlic and thyme and stir for another minute.
- Add the flour and stir until garlic and shallots are coated. Gradually add the chicken broth and wine, making sure to scrape the bottom of the pan. Cook for 3-5 minutes until thickened.
- Add the half and half and season with salt and pepper.
- Add the kale and stir. Cook until the kale has started to wilt (about 2-3 minutes).
- Add the gnocchi and combine well. Add the lemon juice and stir.
- Add the chicken back to the pan and nestle in the sauce. Sprinkle with the parmesan cheese.
- Place into the oven just until the cheese begins to melt and get bubbly. (about 7 minutes)