Yummy! Who thought that a One-Pan Creamy Harissa Chicken And Gnocchi is all you need for a quick, filling lunch? Add our Il Fusti Harissa Olive Oil for that extra kick to balance the rich, buttery texture. We were so happy with the creamy result that we wanted another serving to go!
Ingredients
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1 1/2 lb. boneless skinless chicken breasts
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2 tbsp. Kosher salt, divided
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2 tbsp. Freshly ground black pepper, divided
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2 tbsp. Il Fusti Harissa Olive Oil, divided
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1 small shallot, diced
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8 oz. baby bella mushrooms, sliced
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2 cloves garlic, minced
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2 tsp. fresh thyme leaves
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1 tsp. dried oregano
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1 c. low-sodium chicken broth
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1 1/4 c. half and half
- Pinch crushed red pepper flakes
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1 (17-oz.) package gnocchi
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3/4 c. shredded mozzarella
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1/2 c. freshly grated Parmesan
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3 c. packed baby spinach
Instructions
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Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon Il Fusti Harissa Olive Oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
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Reduce heat to medium and add the remaining 1 tablespoon Il Fusti Harissa Olive Oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on the bottom of the pan, then slowly add in half and half. Bring a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
- Add cheeses and stir until melted, then add spinach and stir until wilted.
- Slice chicken and return to skillet—season with more salt and pepper to taste.
This recipe was adapted and sourced directly from Delish.com
