creamy chicken

AND GNOCCHI

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Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

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"So delicious! Will make it again." -Bre

STEP 2

STEP 1

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

Preheat oven to 400 degrees F.

STEP 4

STEP 3

 Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat.

STEP 5

Whisk in flour until lightly browned, about 1 minute.

STEP 6

Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.

STEP 7

STEP 8

Place into oven and bake until bubbly, about 10-12 minutes. Serve.

STEP 9

Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.

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