Creamy Harissa Chicken & Gnocchi Recipe

Introduction

This Creamy Harissa Chicken & Gnocchi dish combines tender chicken with a spicy, flavorful sauce and pillowy gnocchi. It’s a comforting meal that’s easy to prepare and perfect for weeknight dinners when you want something both quick and delicious.

Ingredients

• 4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• Kosher salt
• Freshly ground black pepper
• 1 1/2 tsp. ras el hanout (see intro for swap)
• 2 Tbsp. extra-virgin olive oil, divided
• 1 small shallot, finely chopped
• 8 oz. baby bella mushrooms, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 cup harissa paste (such as New York Shuk)
• 2 tsp. fresh thyme leaves, finely chopped
• 1 cup low-sodium chicken broth
• 1 1/4 cups half-and-half
• 1 (17-oz.) pkg. dry or frozen gnocchi
• 3/4 cup crumbled feta, divided
• 3 cups packed baby spinach
• Finely chopped fresh basil leaves, for serving

Instructions

1. Step 1: Season chicken on both sides with salt, pepper, and ras el hanout. In a large skillet over medium-high heat, heat 1 Tbsp. oil. Add chicken and cook, turning halfway through, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 4 minutes per side. Transfer to a cutting board.
2. Step 2: In the same skillet over medium heat, heat remaining 1 Tbsp. oil. Add shallot and mushrooms and cook, stirring frequently, until browned, about 5 minutes. Add garlic, harissa, and thyme and cook, stirring, until fragrant, 1 to 2 minutes more. Add broth and scrape up any browned bits on bottom of pan. Slowly add half-and-half, stirring to combine. Bring to a simmer; season with salt and pepper. Stir in gnocchi and return to simmer. Cook, stirring occasionally, until gnocchi is cooked through and tender, about 10 minutes (cook time will be 2 to 3 minutes longer for frozen gnocchi).
3. Step 3: Add 1/2 cup feta and stir until melted, then add spinach and stir until wilted, about 2 minutes.
4. Step 4: Slice chicken and return to skillet. Top with basil and remaining 1/4 cup feta before serving.

Tips & Variations

• Substitute ras el hanout with smoked paprika or curry powder for a different spice profile.
• Use fresh gnocchi for a softer texture or frozen for convenience; just adjust cooking time accordingly.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• For a dairy-free version, replace half-and-half with coconut milk and omit feta or use a dairy-free cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. You may need to add a splash of broth or water to loosen the sauce when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken cutlets?

Yes, boneless skinless chicken thighs work well and offer a juicier alternative. Just adjust the cooking time to ensure they reach an internal temperature of 165°F.

What if I can’t find harissa paste?

You can substitute with a mix of chili paste and smoked paprika or use a store-bought spicy chili sauce. Adjust the amount to your preferred heat level.

Creamy Harissa Chicken & Gnocchi Recipe

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★★★★★

4.8 from 86 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A flavorful and creamy harissa chicken dish served with tender gnocchi, sautéed mushrooms, and spinach all simmered in a spiced, velvety half-and-half sauce. This recipe brings a delightful blend of North African spices and Mediterranean flavors, perfect for a comforting yet elegant weeknight meal.

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Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 1/2 tsp. ras el hanout
• 2 Tbsp. extra-virgin olive oil, divided

Vegetables & Aromatics

• 1 small shallot, finely chopped
• 8 oz. baby bella mushrooms, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tsp. fresh thyme leaves, finely chopped
• 3 cups packed baby spinach
• Finely chopped fresh basil leaves, for serving

Other Ingredients

• 1/2 cup harissa paste
• 1 cup low-sodium chicken broth
• 1 1/4 cups half-and-half
• 1 (17-oz.) package dry or frozen gnocchi
• 3/4 cup crumbled feta cheese, divided

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Instructions

1. Season and cook the chicken: Season the chicken cutlets on both sides with kosher salt, freshly ground black pepper, and ras el hanout. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and transfer to a cutting board.
2. Sauté shallots and mushrooms: In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the finely chopped shallot and sliced baby bella mushrooms. Cook, stirring frequently, until the mushrooms brown and the shallots become translucent, about 5 minutes.
3. Add aromatics and sauce base: Stir in the chopped garlic, harissa paste, and fresh thyme, cooking for 1 to 2 minutes until fragrant. Pour in the low-sodium chicken broth, scraping the browned bits from the pan to incorporate flavor. Gradually add the half-and-half, stirring constantly to combine, then bring the mixture to a gentle simmer. Season with salt and pepper to taste.
4. Cook the gnocchi: Stir in the gnocchi and return the sauce to a simmer. Cook while stirring occasionally until the gnocchi is tender and cooked through, about 10 minutes for dry gnocchi or 12-13 minutes for frozen gnocchi.
5. Add cheese and spinach: Mix in 1/2 cup of crumbled feta cheese and stir until it melts into the sauce. Then add the baby spinach and stir until wilted, roughly 2 minutes.
6. Finish and serve: Slice the cooked chicken cutlets and return them to the skillet atop the sauce. Garnish with the remaining 1/4 cup crumbled feta and freshly chopped basil leaves. Serve warm for a satisfying and aromatic meal.

Notes

• You can substitute ras el hanout with a combination of ground cumin, coriander, cinnamon, and ginger if not available.
• For a spicier dish, increase the amount of harissa paste slightly based on your tolerance.
• If using frozen gnocchi, adjust cooking time accordingly as they take a little longer to cook through.
• Make sure to use a good quality harissa paste for authentic flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: harissa chicken, creamy chicken gnocchi, Mediterranean chicken recipe, spicy chicken gnocchi, easy chicken dinner