Ingredients
Equipment
Method
Phase 1: Marinate and Sear the Chicken
- First, if you haven't already, marinate your boneless, skinless chicken breasts in a mixture of buttermilk, fresh thyme, dried oregano, and garlic powder for 30 minutes to 2 hours. This ensures juicy, tender chicken. Once marinated, remove the chicken, pat it dry, then season both sides generously with kosher salt and freshly ground black pepper.
- In a large, heavy-bottomed skillet (such as cast iron) over medium-high heat, warm 1 tablespoon of extra-virgin olive oil until shimmering. Add the seasoned chicken breasts and cook, turning once, until beautifully golden-brown on both sides (about 4 minutes per side). Transfer the seared chicken to a clean plate; it will finish cooking in the sauce later.
Phase 2: Build the Flavor Base and Deglaze
- Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped shallot and thinly sliced baby bella mushrooms. Sauté, stirring occasionally, until softened and mushrooms have released their moisture (about 5 minutes). Now, add the minced garlic, fresh thyme leaves, and dried oregano, stirring constantly for about 1 minute until fragrant.
- Pour in your dry white wine (if using) and use a wooden spoon to vigorously scrape up any browned bits ('fond') from the bottom of the pan to deglaze. Next, add the low-sodium chicken broth, continuing to scrape the bottom. Slowly pour in the heavy cream (or half-and-half), stirring gently. Bring the sauce to a gentle simmer, then season generously with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes.
Phase 3: Simmer the Gnocchi and Finish the Chicken
- Carefully stir the package of gnocchi into the simmering sauce. Return the seared chicken breasts to the pan, nestling them into the creamy mixture. Continue to simmer, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) (about 8 to 10 minutes). The gnocchi will cook directly in the sauce during this time. Once chicken is cooked, transfer it back to a cutting board.
Phase 4: Add Cheese and Spinach
- With the chicken set aside, add the shredded mozzarella and finely grated Parmesan cheese to the sauce in the skillet. Cook, stirring continuously, until both cheeses have fully melted into a luscious, smooth consistency (about 3 minutes). Finally, add the packed baby spinach, stirring gently until it just wilts into the creamy sauce (about 1 minute more).
Phase 5: Serve
- Thinly slice the cooked chicken breasts and return them to the skillet, tossing gently with the creamy gnocchi and spinach. Taste and season with additional salt and black pepper if needed. Serve immediately and enjoy!
Nutrition
Notes
For best results, marinate chicken for tenderness. Remember, gnocchi cooks directly in the sauce – no pre-boiling needed! Deglazing with white wine adds crucial flavor. Add spinach at the very end to preserve its vibrant color. Store leftovers in an airtight container for 3-4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen. A simple green salad or crusty bread makes a perfect accompaniment. Nutrition information is estimated based on common ingredients and serving sizes and may vary.