Creamy Chicken and Gnocchi Skillet
A creamy bed of gnocchi and wilted spinach doubles as a side in this easy chicken skillet.
Serves4
Prep10 minutes
Cook25 minutes to 35 minutes
This five-ingredient skillet dinner is pure comfort food. Tender chicken sits atop a bed of pillowy gnocchi and wilted spinach, all of which is enrobed in a creamy sauce. It’s a compete meal that’s so cozy that you might be tempted to eat it straight from the pan.
The Secret to a Creamy Sauce Without Any Cream
What’s pretty ingenious about this recipe is that it doesn’t actually call for any heavy cream. Instead, the gnocchi is simmered in whole milk, and as it cooks, it releases its natural starches, thickening the milk and transforming it into a luxe sauce. This is a trick I love using for pasta, too, as I always have milk in the fridge but rarely want to run out to pick up a pint of cream. Give it a try and let me know what you think!
Creamy Chicken and Gnocchi Skillet
A creamy bed of gnocchi and wilted spinach doubles as a side in this easy chicken skillet.
Prep time 10 minutes
Cook time 25 minutes to 35 minutes
Serves4
Nutritional Info
Ingredients
- 1
medium or large shallot
- 2 packed cups
baby spinach (about 2 ounces)
- 4
boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- 1 teaspoon
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 2 tablespoons
olive oil
- 2 cups
whole milk
- 1 pound
fresh, shelf-stable, or frozen potato gnocchi
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Mince 1 large shallot. Coarsely chop 2 packed cups baby spinach.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Pat dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.
Add the shallot to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk, 1 pound fresh, shelf-stable, or frozen potato gnocchi, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a rapid simmer and cook, stirring frequently, until the milk is reduced slightly and thickened, about 2 minutes.
Stir in the spinach and nestle the chicken on top. Continue to simmer until most of the liquid is absorbed and forms a creamy sauce, and the chicken is cooked through, 2 to 3 minutes more. Garnish with chopped fresh parsley, if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
