Ingredients
Scale
- 1 lb. potato gnocchi
- 1 tbsp olive oil
- 1.5 lb. boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup onion, diced
- 1 tbsp butter
- 1 pint grape tomatoes, halved
- 4 garlic cloves, minced
- 5 oz. spinach
- 1 cup chicken broth, divided
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 3/4 cup freshly grated parmesan cheese
Instructions
- Cook the potato gnocchi according to the package instructions; drain and set aside.
- Heat olive oil in a large skillet, season chicken thighs, and pan-sear until golden brown. Set chicken aside.
- Add chicken broth to the skillet, sauté diced onion, then incorporate butter and halved grape tomatoes; cook until softened.
- Stir in fresh spinach until wilted.
- Whisk together remaining chicken broth, heavy cream, and flour until smooth; pour into the skillet and simmer.
- Add parmesan cheese and stir until melted; simmer for an additional 2 minutes.
- Combine cooked gnocchi and chicken in the skillet; simmer for 1-2 minutes.
- Serve with salt, pepper, and extra parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Do not overcrowd the skillet when searing the chicken for even cooking.
For extra flavor, consider adding red pepper flakes to the sauce.
Freshly grated parmesan enhances flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 30
- Cholesterol: 125