Description
This Creamy Harissa Chicken & Gnocchi recipe combines tender chicken cutlets with a spicy, flavorful harissa sauce and creamy gnocchi. Cooked in one skillet, this dish features baby bella mushrooms, fresh spinach, and tangy feta cheese, making a comforting yet vibrant meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tsp. ras el hanout
- 2 Tbsp. extra-virgin olive oil, divided
Vegetables and 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 and Extras
- 1/2 cup harissa paste
- 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 chicken cutlets on both sides with kosher salt, freshly ground black pepper, and ras el hanout. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning halfway through, until golden brown and the internal temperature reaches 165°F (74°C), approximately 4 minutes per side. Transfer the cooked chicken to a cutting board and set aside.
- Sauté Vegetables and Build Sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and sliced baby bella mushrooms, stirring frequently, cooking until browned and softened, about 5 minutes. Stir in the minced garlic, harissa paste, and fresh thyme leaves, cooking another 1 to 2 minutes until fragrant. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Slowly add the half-and-half while stirring to combine. Bring the mixture to a gentle simmer, then season with salt and freshly ground pepper to taste.
- Cook Gnocchi and Incorporate Cheese and Spinach: Stir in the dry or frozen gnocchi and return the sauce to a simmer. Cook, stirring occasionally, until the gnocchi is tender and cooked through, about 10 minutes (an additional 2-3 minutes may be needed if using frozen gnocchi). Add 1/2 cup of the crumbled feta cheese and stir until it melts into the creamy sauce. Then, add the baby spinach and continue stirring until the spinach is wilted, which should take about 2 minutes.
- Assemble and Serve: Slice the cooked chicken into strips and return it to the skillet to rewarm with the sauce. Garnish the dish with finely chopped fresh basil leaves and the remaining 1/4 cup of crumbled feta cheese. Serve immediately for a rich and flavorful meal.
Notes
- You can substitute ras el hanout with a blend of cumin, coriander, cinnamon, and ginger if unavailable.
- Use dry gnocchi for a quicker cook time or frozen gnocchi; adjust cooking accordingly.
- For a dairy-free version, substitute half-and-half with coconut milk and use vegan feta cheese.
- Adjust harissa paste quantity to taste based on your preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
