Ingredients
- 1–pound potato gnocchi, cooked according to the package and drained
- 1.5–pounds boneless, skinless chicken thighs (4-6 thighs), seasoned with salt and pepper to taste
- 1.5 teaspoon paprika
- 5 tablespoons butter or ghee
- 1 medium yellow onion, diced
- 1 cup white mushrooms, diced
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup half and half (or heavy whipping cream)
- 1/2 cup shredded mozzarella
- 3 cups spinach
- Red pepper chili flakes, shredded parmesan and parsley, for serving
Instructions
- Season chicken with salt, pepper and paprika. Melt 2 tablespoons of butter or ghee in a large skillet over medium-high heat
- Add the chicken thighs to the skillet and cook for about 5-10 minutes per side, until golden brown. Transfer the chicken thighs to a plate and set aside
- Melt the last 3 tablespoons of butter, add in the garlic, Italian seasoning and then add in the onion and mushroom. Sauté until onion is translucent and mushrooms are tender, about 3-4 minutes
- Whisk in the chicken broth and whisk for about 1 minute until hot. Then gradually pour in the cream, whisking continually as you pour it in. Add in the shredded mozzarella and continue whisking about 2-3 minutes until combined and beginning to thicken
- Stir in the cooked potato gnocchi and spinach, and add any additional salt and pepper to taste
- Place the chicken thighs back into the skillet and let simmer for about 2 minutes to heat chicken
- Garnish with parsley, parmesan and red pepper chili flakes, if desired
Find it online: https://healthyheartyrecipes.com/garlic-chicken-gnocchi-skillet/