One-Pan Garlic-Parm Chicken and Gnocchi

Step 1

Finely dice 1 medium shallot (about 1/4 cup). Mince 4 garlic cloves. Trim, halve 4 ounces baby portobello or white button mushrooms if larger than 2-inches in diameter, then slice. Coarsely chop 1 packed cup baby spinach. Pick the leaves from 1/2 bunch fresh thyme until you have 1 tablespoon, then coarsely chop. Set aside 1 teaspoon of the thyme for garnish. If needed, finely grate 1 1/2 ounces Parmesan cheese (about 3/4 packed cup) or measure out 1/4 cup plus 2 tablespoons store-bought grated. Cut 1 medium lemon into wedges for serving.

Step 2

Season 1 1/2 pounds boneless, skinless chicken thighs all over with 1/2 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Step 3

Melt 1 tablespoon of the unsalted butter and 1 tablespoon olive oil in a 12-inch cast iron or high-sided stainless steel skillet over medium heat. Add the chicken thighs in a single layer and cook until deeply browned and an instant read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Transfer the chicken to a plate.

Step 4

Add the remaining 1 tablespoon unsalted butter to the pan and let melt. Add the shallot and cook until soft and golden, 30 seconds. Add the mushrooms, remaining 2 teaspoons thyme, and remaining 1/4 teaspoon kosher salt. Sauté until the mushrooms have released their liquid and are browned, 3 to 5 minutes. Add the garlic and cook for 30 seconds.

Step 5

Sprinkle 2 tablespoons all-purpose flour evenly over the mushrooms and cook until the flour begins to brown, 30 seconds to 1 minute. Add 3 cups whole or 2% milk and bring to a rapid simmer, whisking constantly.

Step 6

Add 1 pound fresh or shelf-stable potato gnocchi (breaking the gnocchi apart if needed). Cook, stirring frequently, until the sauce is reduced slightly and thickened and the gnocchi is tender, 3 to 4 minutes. Add the Parmesan and spinach and stir until the cheese melts and the spinach wilts. Nestle the chicken into the gnocchi mixture (leave any accumulated juices on the plate). Garnish with the remaining 1 teaspoon thyme leaves and more black pepper, and serve with lemon wedges, if using.