Chicken Gnocchi with Browned Butter

13 Ratings

13 Comments

Kitchen Tested

Prep 30 min
Total 30 min
Servings 4

This easy gnocchi skillet comes together quickly in a single pan! MORE+ LESS-

By Betty Crocker Kitchens

Updated February 8, 2015

Ingredients

tablespoon olive oil

boneless skinless chicken breasts

1/4

teaspoon salt

1/8

teaspoon black pepper

package (16 oz) potato gnocchi

1/4

cup butter

cups baby spinach leaves or chopped kale leaves, stems removed

can (15.25 oz) whole kernel sweet corn, drained

tablespoons grated Parmesan cheese

Steps

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1

In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
2

Make gnocchi in boiling water as directed on package; drain.
3

Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
4

Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

Expert Tips

Either spinach or kale works well in this dish. Kale is heartier and retains a bit more texture than spinach, so feel free to experiment with what works best for your family!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 14g 70% Trans Fat 1g
Cholesterol: 105mg; 35%
Sodium: 890mg; 37%
Potassium: 600mg; 17%
Total Carbohydrate: 35g; 12%
Dietary Fiber 3g 14% Sugars 4g
Protein: 26g

% Daily Value*:

Vitamin A: 70%; 70%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;