Easy Chicken & Gnocchi By: Malinda Blakely
Serving 6 | Prep 10 | Cook 20 | Ready in 30
Ingredients
2 slices bacon, cut into pieces
6 boneless, skinless chicken thighs
¼ tsp salt
¼ tsp pepper
1 tbsp Italian seasoning (divided)
3 garlic pressed cloves
2 cups whole milk
1 lb potato gnocchi
2 oz grated Parmesan Cheese
½ cup frozen peas
Directions
Heat cast iron skillet over medium heat for 2-3 mins. Add bacon and cook until crisp. Remove the bacon and set aside.
Season chicken with salt, pepper and 2 tsp of Italian seasoning. Add the chicken to the cast iron skillet and cook, 5-7 mins per side or until the temperature reaches 165 degrees. Remove the chicken from the pan and set aside.
Reduce the heat to medium, add the garlic, and cook 10-20 seconds. Add the milk, gnocchi, cheese, bacon and remaining Italian seasoning. Bring to a boil, reduce the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and starting to thicken, about 3 mins.
Stir in the peas. Add the chicken and cook on medium-low for 3-5 mins or until the sauce thickens slightly.
Serve and enjoy!
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