If creamy chicken & gnocchi is the one-pan dinner you find yourself making over and over again, this one’s for you. It’s just like the original but with added flair from crumbled feta, ras el hanout, and spicy harissa paste—a North African hot sauce. In this new take on one of our most popular dinners, chicken breast cutlets are seasoned, pan-seared, then smothered in smoky, creamy spinach and mushroom sauce alongside plump gnocchi. It’s hearty, velvety, and completely deserving of a spot in your weeknight dinner round-up.
What is ras el hanout?
Ras el hanout might be a new spice blend for you, but I guarantee that once you try it, you’ll want to add it to everything. It hails from North Africa and usually consists of a blend of paprika, cumin, cardamom, cloves, cinnamon, coriander, nutmeg, aniseed, ginger, peppercorn, and turmeric. If you’re not quite ready to dabble in that much flavor or a trip to the grocery store, you can swap with a 2:1 combo of cumin and coriander.
How to cook the chicken:
To get the chicken to cook quickly, if you’re using regular-size breasts, cut through using the same technique you’d use to butterfly a chicken breast, but continuing the cut all the way through to make two equal portions.
Storage:
This dish can be made 4 days ahead. Store in an airtight container and refrigerate.
Did you try making this? Let us know how it went in the comments!
