When everything cooks together everyone wins. The chicken will finish cooking in the sauce making it the easiest and most comforting meal. It's what weeknight dinner dreams are made of!

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YIELDS:4 serving(s)
PREP TIME:15 mins
TOTAL TIME:40 mins
CAL/SERV:983

Ingredients
1 1/2 lb. boneless skinless chicken breasts
salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 small shallot, diced
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1 tsp. dried oregano
1 c. low-sodium chicken broth
1 1/4 c. half and half
Pinch crushed red pepper flakes
1 (17-oz.) package gnocchi
3/4 c. shredded mozzarella
1/2 c. freshly grated Parmesan
3 c. packed baby spinach

Directions
Step 1
Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
Step 2
Reduce heat to medium and add the remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on the bottom of the pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
Step 3
Add cheeses and stir until melted, then add spinach and stir until wilted.
Step 4
Slice chicken and return to skillet. Season with more salt and pepper to taste.

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