MY ONE-PAN CREAMY HARISSA CHICKEN & GNOCCHI COMES TOGETHER IN UNDER AN HOUR

Our creamy chicken & gnocchi is one of our most-loved dinners (for very good reason), which is why I find myself making it again and again. One night, I was in the mood for the same satisfying meal with a touch more heat, and this version was born. 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 gets added flair from crumbled feta, ras el hanout, and spicy harissa paste—a North African hot sauce. It’s hearty, velvety, comes together in one pan, and is the perfect way to spice up your weeknights.

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!

Yields: 4 servings

Prep Time: 15 minutes

Total Time: 45 minutes

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 c.

  harissa paste (such as New York Shuk)

• 2 tsp.

  fresh thyme leaves, finely chopped

• 1 c.

  low-sodium chicken broth

• 1 1/4 c.

  half-and-half

• 1

  (17-oz.) pkg. dry or frozen gnocchi

• 3/4 c.

  crumbled feta, divided

• 3 c.

  packed baby spinach

• Finely chopped fresh basil leaves, for serving

Directions

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. In 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. Add 1/2 cup feta and stir until melted, then add spinach and stir until wilted, about 2 minutes.
4. Slice chicken and return to skillet. Top with basil and remaining 1/4 cup feta.

2026-02-17T19:47:20Z