Ingredients
Method
How to cook chicken
- Season the chicken thighs with Italian seasoning, chili powder, salt, and freshly ground black pepper.
- Heat an empty high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil, then add the chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed, to sear.
- Flip the chicken thighs, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving, until cooked through.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) in its thickest part. Remove the chicken from the skillet.
How to cook mushrooms
- Heat 1 tablespoon of olive oil in the same, now empty, skillet. Cook the sliced mushrooms, seasoned with salt and pepper, on high heat for 1 to 2 minutes until lightly browned and softened. Remove the cooked mushrooms from the skillet.
How to make creamy sauce
- To the same, now empty, skillet, add the uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, and paprika.
- Bring the mixture to a boil over medium heat and stir well. Cover with a lid and cook the gnocchi for about 5 minutes on medium heat while the sauce boils.
- Add fresh spinach and cook on medium heat, stirring frequently for 5 minutes, until the spinach wilts to your liking. Cook longer for a thicker sauce.
Assembly
- Stir in half of the cooked mushrooms.
- Season with salt, freshly ground coarse black pepper, and red pepper flakes, if desired.
- Return the cooked chicken to the skillet. Top with the remaining half of the cooked mushrooms.
Nutrition
Notes
Ingredient Swap: I've found that chicken breast works beautifully here if that's what I have on hand, just keep an eye on it to prevent overcooking since it's leaner and