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Chicken Gnocchi with Browned Butter

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Chicken Gnocchi with Browned Butter
  • Prep 30 min
  • Total 30 min
  • Servings 4
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This easy gnocchi skillet comes together quickly in a single pan!
Updated Feb 8, 2015

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 package (16 oz) potato gnocchi
  • 1/4 cup butter
  • 4 cups baby spinach leaves or chopped kale leaves, stems removed
  • 1 can (15.25 oz) whole kernel sweet corn, drained
  • 3 tablespoons grated Parmesan cheese

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

490 Calories, 27g Total Fat, 26g Protein, 35g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
240
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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