Chicken With Skillet Gnocchi Recipes

CHICKEN WITH SKILLET GNOCCHI

Steps:

• Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
• Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.

GNOCCHI CHICKEN SKILLET

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes., Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired.

SKILLET CHICKEN PARMESAN WITH GNOCCHI

Steps:

• Working with 1 breast at a time, hold a long knife parallel to cutting board and cut 2 medium skinless, boneless chicken breasts (about 1 lb.), patted dry, in half, slicing along a long side to make thin cutlets. Arrange all 4 cutlets in an even layer on cutting board and sprinkle all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Transfer to a medium bowl and sprinkle with ¼ cup all-purpose flour; toss to coat.
• Heat ¼ cup extra-virgin olive oil in a large high-sided ovenproof skillet, preferably cast iron, over medium. Working in 2 batches and adding more oil between batches if needed, lift cutlets from bowl, shaking off excess flour, and carefully lower into skillet. Cook until deep golden brown, about 3 minutes per side (chicken will finish cooking in oven). Transfer to a large plate or baking sheet.
• Reduce heat to medium-low. Add 8 garlic cloves, finely chopped, and ½ tsp. crushed red pepper flakes to skillet and cook, stirring constantly, until fragrant, about 1 minute. Add one 28-oz. can whole peeled tomatoes, crushing with your hands as you go, then add remaining 2¼ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1½ tsp. sugar. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add one 17.5-oz. package shelf-stable potato gnocchi and cook, stirring constantly, until gnocchi is barely tender, about 2 minutes. Remove from heat.
• Heat broiler. Arrange chicken in a single layer over gnocchi. Top chicken with 2 oz. Parmesan, finely grated, followed by 8 oz. part-skim mozzarella, sliced ¼" thick. Transfer skillet to oven and broil until cheese is melted and browned, 5-8 minutes; watch closely to avoid burning.
• Serve chicken parm topped with basil leaves if desired.