Description
A flavorful and creamy harissa chicken and gnocchi skillet recipe featuring tender chicken cutlets, spicy harissa paste, sautéed mushrooms, and baby spinach, all combined in a rich half-and-half sauce. Topped with crumbled feta and fresh basil for an aromatic finish. Perfect for a comforting and spicy weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 tsp. ras el hanout (or substitute with 1 1/2 tsp. ground cumin or curry powder)
- 2 Tbsp. extra-virgin olive oil, divided
Vegetables & Aromatics
- 1 small shallot, finely chopped
- 8 oz. baby bella mushrooms, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp. fresh thyme leaves, finely chopped
- 3 cups packed baby spinach
- Finely chopped fresh basil leaves, for serving
Sauce & Gnocchi
- 1/2 cup harissa paste (such as New York Shuk)
- 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
Instructions
- Season and Cook Chicken: Season the chicken cutlets on both sides with kosher salt, freshly ground black pepper, and 1 1/2 teaspoons of ras el hanout. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 4 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F. Transfer the chicken to a cutting board and set aside.
- Sauté Vegetables and Build Sauce: Using the same skillet, lower heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped shallot and sliced mushrooms, cooking and stirring frequently until they are browned and tender, about 5 minutes. Add the chopped garlic, harissa paste, and fresh thyme leaves. Stir and cook until fragrant, about 1 to 2 minutes more. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan to incorporate flavor. Slowly stir in the half-and-half, combining thoroughly, then bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Add Gnocchi and Simmer: Stir in the dry or frozen gnocchi and return the sauce to a simmer. Cook, stirring occasionally, until the gnocchi is cooked through and tender—approximately 10 minutes for dry, or 12 to 13 minutes for frozen gnocchi.
- Incorporate Feta and Spinach: Add 1/2 cup of the crumbled feta to the skillet and stir until it melts into the sauce. Add the baby spinach and stir continuously until the spinach wilts, about 2 minutes.
- Finish and Serve: Slice the cooked chicken into strips and return it to the skillet to warm through. Garnish the dish with the remaining 1/4 cup crumbled feta and finely chopped fresh basil leaves before serving.
Notes
- You can substitute ras el hanout with ground cumin or curry powder if unavailable.
- Use either dry or frozen gnocchi; adjust cooking time accordingly.
- For a spicier dish, increase the amount of harissa paste.
- To make this dish gluten-free, use gnocchi made from gluten-free ingredients.
- Leftovers store well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
