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Chicken Gnocchi & Mushroom Skillet
This creamy one-pan gnocchi skillet dish answers all your busy weeknight problems. It's made with tender chicken, and mushrooms and garnished with fresh parsley.
YIELDS
4
Ingredients
- 4 boneless chicken breasts
- Kosher salt and black pepper, to season chicken
- 1/4 cup (30 g) flour
- 2 teaspoons olive oil
- 2 tablespoons butter, divided
- 227 g mushrooms, sliced or quartered
- 1 shallot, finely diced
- 500 g pkg prepared potato gnocchi
- 3 garlic cloves, minced
- 3/4 cup (180 ml) low-sodium chicken broth
- 3/4 cup (180 ml) cream, anything from 10% to 35% will work
- 2 teaspoons Dijon mustard
- 1/2 cup (40 g) finely grated Parmigiano Reggiano cheese
- 1/2 lemon, zested and juiced
- 3–4 large handfuls dark leafy greens
- 2 tablespoons chopped parsley
Directions
- Preheat your oven to 400°F and place a large non-stick skillet or cast-iron skillet over medium-high heat.
- Pat the chicken dry with a paper towel and season well with salt and pepper. Scatter the flour into a shallow dish and add the chicken, tossing to coat.
- Add the oil into the pan along with the chicken, skin-side down, and sear until golden brown, about five minutes. Flip the chicken over, transfer to a sheet pan, and roast in the oven for 15 to 20 minutes or until fully cooked.
- Meanwhile, turn the heat under the pan to medium and add one tablespoon of butter. Add the mushrooms, season with salt and pepper, and cook for three minutes. Add the remaining tablespoon of butter and shallot and cook for another one to two minutes until translucent. Add in the gnocchi and garlic, cook for another one to two minutes, and then carefully pour in the broth and cream.
- Bring to a simmer, cover, and cook for three to four minutes until the gnocchi are tender and the sauce is slightly thickened. Uncover the pan and stir in the mustard, Parmigiano Reggiano cheese, lemon zest, and lemon juice. Stir in the greens, season with more salt and pepper, and add the chicken to the pan if needed. Cook for an additional minute to bring everything together, then serve scattered with parsley. Enjoy!
