Creamy Chicken and Gnocchi Skillet

Ingredients

• 1 medium or large shallot
• 2 packed cups baby spinach (about 2 ounces)
• 4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil
• 2 cups whole milk
• 1 pound fresh, shelf-stable, or frozen potato gnocchi
• Chopped fresh parsley leaves, for garnish (optional)

Steps

1. Mince 1 large shallot. Coarsely chop 2 packed cups baby spinach.

2. Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Pat dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

3. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.

4. Add the shallot to the skillet and sauté until softened, about 1 minute. Add 2 cups whole milk, 1 pound fresh, shelf-stable, or frozen potato gnocchi, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bring to a rapid simmer and cook, stirring frequently, until the milk is reduced slightly and thickened, about 2 minutes.

5. Stir in the spinach and nestle the chicken on top. Continue to simmer until most of the liquid is absorbed and forms a creamy sauce, and the chicken is cooked through, 2 to 3 minutes more. Garnish with chopped fresh parsley, if desired.