Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary, plus more for garnish
- Salt and pepper to taste
- 1 (16 oz) package potato gnocchi
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 cups baby spinach or arugula
Instructions
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Pound the chicken breasts to an even thickness, about 1/2 inch. Season them generously with salt and pepper.
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Add the chicken breasts and rosemary sprigs to the skillet. Cook for 5-6 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside, discarding the rosemary sprigs.
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In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and minced garlic.
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Slice the cooked chicken breasts into strips or cubes and toss them with the balsamic vinegar mixture, ensuring that the chicken is well coated.
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Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the surface. Drain the gnocchi, reserving 1/4 cup of the cooking water.
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In the same skillet used for the chicken, melt the butter over medium heat.
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Add the cooked gnocchi to the skillet and toss with the melted butter and reserved cooking water, if needed, to create a light sauce.
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Stir in the grated Parmesan cheese and baby spinach or arugula. Cook for 1-2 minutes, or until the greens are wilted.
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Return the balsamic vinegar-coated chicken to the skillet and toss everything together until well combined and heated through.
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Serve the balsamic gnocchi with rosemary chicken hot, garnished with additional Parmesan cheese and fresh rosemary, if desired.
Enjoy this savory balsamic gnocchi with rosemary chicken as a delicious and well-balanced meal that combines flavors and textures in a satisfying way!
