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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
785
If creamy chicken & gnocchi is the one-pan dinner you find yourself making over and over again, this one’s for you. It’s just like the original but with added flair from crumbled feta, ras el hanout, and spicy harissa paste—a North African hot sauce. In this new take on one of our most popular dinners, chicken breast cutlets are seasoned, pan-seared, then smothered in smoky, creamy spinach and mushroom sauce alongside plump gnocchi. It’s hearty, velvety, and completely deserving of a spot in your weeknight dinner round-up.
What is ras el hanout?
Ras el hanout might be a new spice blend for you, but I guarantee that once you try it, you’ll want to add it to everything. It hails from North Africa and usually consists of a blend of paprika, cumin, cardamom, cloves, cinnamon, coriander, nutmeg, aniseed, ginger, peppercorn, and turmeric. If you’re not quite ready to dabble in that much flavor or a trip to the grocery store, you can swap with a 2:1 combo of cumin and coriander.
How to cook the chicken:
To get the chicken to cook quickly, if you're using regular-size breasts, cut through using the same technique you’d use to butterfly a chicken breast, but continuing the cut all the way through to make two equal portions.
Storage:
This dish can be made 4 days ahead. Store in an airtight container and refrigerate.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 4
boneless, skinless chicken cutlets (about 1 1/2 lb. total)
Kosher salt
Freshly ground black pepper
- 1 1/2 tsp.
ras el hanout (see intro for swap)
- 2 Tbsp.
extra-virgin olive oil, divided
- 1
small shallot, finely chopped
- 8 oz.
baby bella mushrooms, thinly sliced
- 2
garlic cloves, finely chopped
- 1/2 cup
harissa paste (such as New York Shuk)
- 2 tsp.
fresh thyme leaves, finely chopped
- 1 cup
low-sodium chicken broth
- 1 1/4 cups
half-and-half
- 1
(17-oz.) pkg. dry or frozen gnocchi
- 3/4 cup
crumbled feta, divided
- 3 cups
packed baby spinach
Finely chopped fresh basil leaves, for serving
Directions
- Step 1Season chicken on both sides with salt, pepper, and ras el hanout. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add chicken and cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 4 minutes per side. Transfer to a cutting board.
- Step 2In same skillet over medium heat, heat remaining 1 Tbsp. oil. Add shallot and mushrooms and cook, stirring frequently, until browned, about 5 minutes. Add garlic, harissa, and thyme and cook, stirring, until fragrant, 1 to 2 minutes more. Add broth and scrape up any browned bits on bottom of pan. Slowly add half-and-half, stirring to combine. Bring to a simmer; season with salt and pepper. Stir in gnocchi and return to simmer. Cook, stirring occasionally, until gnocchi is cooked through and tender, about 10 minutes (cook time will be 2 to 3 minutes longer for frozen gnocchi).
- Step 3Add 1/2 cup feta and stir until melted, then add spinach and stir until wilted, about 2 minutes.
- Step 4Slice chicken and return to skillet. Top with basil and remaining 1/4 cup feta.
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