Description
A creamy, zesty one-pan dish featuring tender chicken and pillowy gnocchi, all cooked together for minimal cleanup and maximum flavor.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- For the sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1/2 tsp red pepper flakes
- For the gnocchi:
- 1 lb potato gnocchi
- 2 cups baby spinach
- 1/4 cup grated parmesan
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- 1. Season chicken thighs with salt, pepper, and garlic powder.
- 2. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden. Remove and set aside.
- 3. In same skillet, melt butter. Add garlic and sauté 30 seconds until fragrant.
- 4. Pour in chicken broth, scraping up browned bits. Stir in cream, lemon zest, juice, and red pepper flakes.
- 5. Add gnocchi to sauce. Bring to simmer, then reduce heat to medium-low. Cover and cook 5 minutes.
- 6. Stir in spinach until wilted. Return chicken to pan, nestling into sauce.
- 7. Sprinkle with parmesan, cover, and cook 2 more minutes until cheese melts.
- 8. Garnish with fresh parsley before serving.
Notes
For crispier chicken, broil for 2-3 minutes after step 7. Substitute half-and-half for lighter option (sauce will be thinner).