Creamy Chicken and Gnocchi
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 - 6 servings
-
Course
Main Course
Creamy Chicken and Gnocchi
Description
This Creamy Chicken and Gnocchi recipe starts with cooking cauliflower potato gnocchi according to package directions. Chicken thighs are seasoned and browned until cooked through, then set aside. The sauce is built by sauting shallots, garlic, and fresh thyme in butter, then pulling in flour to create a roux. Chicken broth, dry white wine, and half and half are gradually incorporated and cooked to a thickened consistency. Adding Parmesan cheese enriches the sauce further.
The gnocchi and torn kale leaves are stirred into the sauce along with the cooked chicken, allowing the flavors to meld and the kale to cook just until tender. This delivers a comforting dish where the gnocchi bring a soft texture, the chicken adds hearty protein, and the kale contributes a fresh green element. The wine and broth combination offers a mild acidity counterpoint, while the cheese and butter provide richness.
This meal can be served by itself for a filling dinner and is suited for home cooks wanting a creamy, protein- and vegetable-balanced skillet option. Additional chicken broth can substitute the wine for a non-alcoholic version without losing sauce volume.
Ingredients
- 1 (16-ounce)package cauliflower potato gnocchi
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 tablespoons butter divided, unsalted
- 1 shallot diced, medium
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 3 tablespoons all-purpose flour
- 1 ¼ cup chicken broth
- ¼ cup dry white wine
- ½ cup half and half
- 1 kale stems removed and leaves torn into bite-sized pieces, bunch
- ½ cup Parmesan Cheese about 2 ounces, freshly grated
Instructions
- Preheat oven to 400 degrees F.
- In a large pot or Dutch oven of boiling salted water, cook gnocchi according to package instructions; drain well.
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet or Dutch oven over medium heat.
- Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
- Place into oven and bake until bubbly, about 10-12 minutes.
- Serve immediately.
Notes
- Substitute additional chicken broth for the dry white wine to create a non-alcoholic version without reducing sauce liquid.
User Reviews
Overall Rating
4.9
You'll Also Love
