Today I’m going to showing how to make one pan creamy chicken and Gnocchi. Now I love one-pan recipes. Because they are so simple and this one is no exception. So this can be done in less than 30minutes. and on top of that, it is mind-boggling delicious.
You have fluffy potato gnocchi roasted chicken sautéed mushrooms. All coated in a delicious cream sauce that is to die for. I have to show you guys this recipe. So without further let’s get started.
So the first thing you want to do is preheat your oven to 425 degrees, and then you want to get a medium-sized or large cast-iron skillet. I should say over medium-high heat to that.after that you’re going to add some olive oil, And some chopped up onion. And you just want to cook this for a couple of minutes.
After a couple of minutes. You’re going to add some mushrooms. Any kind of mushroom you want. You can use white mushroom, portabello mushroom. Totally up to you.
We just want to cook this until the mushrooms get a nice brown color. It doesn’t have to be super dark just a light golden color. And don’t forget to season that with a little bit of salt and pepper.
When the mushrooms get a very slight golden color. You’re going to add some minced garlic. And add another couple of minutes or until the garlic gets nice and fragrant. After that steps are done, you’re going to go ahead and scoop it all out, and put it into a ball and set it aside for now.
In the same pan, we’re going to melt down some butter. And turn down the heat to a medium-low. After the butter is melt. You can go ahead and add your all-purpose flour. This is just making a roux. the creamy sauce will be super yummy and thick.
You want to whisk it so you can get all the clumps out and then cook it for about two minutes to get all the raw flour taste out. Okay, now we’re going to whisk in some chicken stock and some milk. We’re going to season it with some salt and pepper, just give it a good whisk. And bring it back up to medium-high and then it’ll eventually start to get thick and for seasonings.
You using some dried oregano, some dried dill, a bit of cayenne pepper, and some dry thyme. So you can see it’s bubbling it’s really nice and thick now it’s. At this point, you’re going to add some chicken and cooked this. now you can totally use rotisserie chicken and that’s actually awesome to use in this recipe because it has a lot of flavors, and you don’t have to do anything.
You’re going to add some spinach. It looks like there’s a lot of spinach. But it’s just going to wilt down anyway. So it won’t be that much, just go ahead and fold that in. after that go ahead and turn off the heat now we’re going to add some grated Parmesan right on top. So no wall we have to do is throw this in a 425-degree oven for about 25 minutes until cook through.
And that’s it. We’re done.
Creamy Chicken & Gnocchi
- 2 Tablespoons Olive Oil
- 2 Cups Mushrooms Sliced
- 1 Medium Onion Diced
- 4 Cloves Garlic Minced
- 4 Tablespoons Butter
- 1/3 Cup All Purpose Flour
- 1 ½ Cups Chicken Stock
- 2 Cups Milk
- 1 Teaspoon Oregano
- 1 Teaspoon Dried Dill
- 1 Teaspoon Dried Thyme
- ¼ Teaspoon Cayenne Pepper
- Salt and Pepper
- 2 Cups Cooked Chicken Shredded or Diced
- 1 16 Ounce Package Potato Gnocchi
- 2 Cups Spinach
- ¾ Cup Parmesan Cheese Shredded