Mary’s zesty Chicken, Gnocchi and Mushroom Skillet is your next one-pan wonder.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless, skin-on chicken breasts
- Kosher salt and freshly ground black pepper
- 1/4 cup (30 grams) all-purpose flour
- 2 teaspoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (227 grams) mushrooms, sliced or quartered
- 1 shallot, finely diced
- 17.7 ounces (500 grams) prepared potato gnocchi
- 3 garlic cloves, minced
- 3/4 cup (180 milliliters) low-sodium chicken broth
- 3/4 cup (180 milliliters) light cream or whipping cream (anything from 10% to 35% cream will work)
- 2 teaspoons Dijon mustard
- 1/2 cup (40 grams) finely grated Parmigiano-Reggiano
- 1/2 lemon, zested and juiced
- 3 to 4 large handfuls dark leafy greens
- 2 tablespoons chopped parsley
Instructions
- Preheat your oven to 400 degrees F and place a large nonstick or cast-iron skillet over medium-high heat.
- Pat the chicken dry with paper towel and season well with salt and pepper. Scatter the flour into a shallow dish and add in the chicken, tossing to coat.
- Add the oil into the pan along with the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip the chicken over, transfer to a sheet pan and roast in the oven until fully cooked, 15 to 20 minutes.
- Meanwhile, turn the heat under the pan to medium and add in 1 tablespoon of the butter. Add in the mushrooms, season with salt and pepper and cook for 3 minutes. Add the remaining tablespoon of butter and shallot and cook just until translucent, another 1 to 2 minutes. Add in the gnocchi and garlic, cook for another 1 to 2 minutes, and then carefully pour in the broth and cream.
- Bring to a simmer, cover and cook until the gnocchi are tender and the sauce is slightly thickened, 3 to 4 minutes. Uncover the pan and stir in the mustard, Parmigiano-Reggiano, lemon zest and lemon juice. Stir in the greens, season with more salt and pepper, if needed, then add the chicken into the pan. Cook for an additional minute to bring everything together then serve scattered with the parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 797 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 51 g |
| Cholesterol | 208 mg |
| Sodium | 1180 mg |
Reviews
Great recipe! This was the first time I had gnocchi! Love, love, love. I will definitely be making this again.
A keeper! Followed directions, exactly as written, We normally do our own twists but we did not this time. It was very good.
This dish was excellent and will be in the dinner rotation going forward! All my grocery store had was basil gnocchi, and it turned out just fine. I also used boneless skinless chicken, as that’s what I had. Fantastic taste! Thank you!
Made this for dinner this evening- it was delicious!! Will definitely be making this one again. The whole family loved it. Made recipe as written except for the use of a non-dairy cream over the milk based one and bone-in skin-on chicken thighs instead of chicken breasts. (My grocery store did not have boneless skin-on chicken breasts.)
I made this for a family get together and it was absolutely wonderful. I have quite a few people who don’t like mushrooms so I made 2 batches at the same time and both came out amazing. I will definitely add to my go-to list.
This was excellent!!! Next time, and there definitely will be a next time, I will add only half the amount of parmesan cheese and half the amount of Dijon. Also, I don’t like gnocchi, so used medium shells. Other than that, I highly recommend!!!
I made this last night; and it was delicious! I too substituted bone-in, skin on thighs because I prefer them. I also had a package of gnocchi that did not have the potato in them. I think this is better; as the dish would be too rich; so next time may sub large shells for the gnocchi. I am just discovering Mary and her cooking; and like it.
I loved this recipe, it was super easy and delicious!
Loved this recipe. I used mini-gnocchi and chose spinach as my leafy green. I was a bit skeptical about the addition of Dijon, but it really makes the dish.
All 3 of us love this! Having said that, it is a bit high-maintenance for us on a week night. M prepared the chicken THIGHS and I the rest. We used kale. It’s perf combo of creamy, crunchy, sour, salty.