This easy gnocchi skillet comes together quickly in a single pan!
Chicken Gnocchi with Browned Butter
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 9
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
Instructions
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Step1In 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.
-
Step2Make gnocchi in boiling water as directed on package; drain.
-
Step3Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
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Step4Add 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.
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
2Tips from the Betty Crocker Kitchens
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