Recipe Background
You cannot resist Irresistible Chicken. It is impossible. Who can resist the delicious, pan-seared chicken, with that golden color and savory flavor, sitting atop an impossibly rich and poultry-flavored sauce. Consisting of cheese, tender gnocchi, and garden-fresh wilted spinach, seriously, how could anyone not dig into this Irresistible Chicken. Like we said, it's impossible! So, go ahead and enjoy it to the fullest!
You cannot resist Irresistible Chicken. It is impossible. Who can resist the delicious, pan-seared chicken, with that golden color and savory flavor, sitting atop an impossibly rich and poultry-flavored sauce. Consisting of cheese, tender gnocchi, and garden-fresh wilted spinach, seriously, how could anyone not dig into this Irresistible Chicken. Like we said, it's impossible! So, go ahead and enjoy it to the fullest!
Ingredients
- 1 1/2 pounds chicken boneless and skinless
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 small shallot diced
- 8 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 cup low-sodium chicken broth
- 1 1/4 cups half-and-half
- crushed red pepper flakes to taste
- 1 (17-ounce) package gnocchi
- 3/4 cup mozzarella shredded
- 1/2 cup parmesan freshly grated
- 3 cups baby spinach packed
- thyme sprigs optional, to taste, for garnish
Directions
- Season the chicken on both sides with the salt and the pepper.
- In a large skillet over medium-high heat, heat 1 tablespoon of the oil.
- Add the chicken to the hot oil and cook until golden, about 4 minutes per side.
- Transfer the chicken from the skillet.
- Reduce the heat to medium and add the remaining oil.
- Add the shallot and the mushrooms and cook until golden, about 5 minutes.
- Add the garlic, the thyme, and the oregano and cook until fragrant, about 1 minute.
- Add the broth, while scraping the bottom of the pan to release the browned bits.
- Slowly add in the half-and-half.
- Bring the mixture to a simmer.
- Season the mixture with the salt, the pepper, and the red pepper flakes.
- Stir in the gnocchi and return the chicken to the pan.
- Let the mixture simmer, while stirring occasionally, until the chicken is cooked through with the meat reaching an internal temperature of 165 degrees F, about 8-10 minutes.
- Transfer the chicken from the skillet.
- Add the mozzarella and the parmesan and stir until melted.
- Add the spinach and stir until wilted.
- Slice the chicken and return it to the skillet.
- Season with the salt and the pepper.
- Serve garnished with the thyme sprigs.
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