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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
