Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 1 lb potato gnocchi
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tbsp unsalted butter
  • 1 tsp dried oregano or thyme
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 2 cups fresh baby spinach
  • 1 tbsp fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken pieces dry with paper towels. Season evenly with kosher salt, black pepper, and garlic powder.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and cook for 5 minutes until golden and crackling on all sides. Remove chicken from the pan and set aside on a plate.
  3. Remove chicken from the pan and set it aside. In the same skillet, add 1 tbsp unsalted butter. Toss in the 1 lb of gnocchi. Cook for 4 to 5 minutes, stirring occasionally, until the gnocchi skins turn golden brown and slightly puffed.
  4. Push the gnocchi to the edges of the pan. Add the diced shallot and minced garlic cloves to the center. Cook for 1 minute until the aroma fills the kitchen and the shallots turn translucent. Sprinkle in 1 tsp dried oregano or thyme.
  5. Pour in 1 cup chicken broth and 3/4 cup heavy cream. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. This is pure flavor. Bring the liquid to a gentle simmer for 3 minutes until the sauce begins to thicken slightly.
  6. Add the chicken and any accumulated juices back into the pan. Stir to combine with the gnocchi and sauce. Simmer for another 2 minutes to ensure the chicken is cooked through. The sauce should be glossy and coat the back of a spoon.
  7. Turn the heat to low. Stir in 1/2 cup grated parmesan and the juice and zest from the lemon. Add the 2 cups of baby spinach. Stir constantly for 1 minute until the spinach wilts into a deep green.
  8. Taste the sauce. You might need an extra pinch of salt depending on the saltiness of your broth and cheese. Top with 1 tbsp fresh chopped parsley before serving. The sauce will continue to thicken as it sits, so serve it immediately for the best texture.