One Pan Chicken and Mushroom Gnocchi
Mon, 2 November 2026
6 boneless chicken thighs, halved (protein and iron)
25g unsalted butter (fat-soluble vitamins)
300g mixed mushrooms, torn or sliced (vitamin D and antioxidants)
2 banana shallots, finely sliced (prebiotic support)
2 cloves garlic, finely sliced
4 sprigs fresh thyme (antioxidants)
150ml white wine (note: replace with extra stock during pregnancy, as some
alcohol remains after cooking)
250ml chicken stock (hydration and minerals)
400g store-bought gnocchi (carbohydrates)
200ml double cream (calcium)
1 tbsp chopped flat-leaf parsley (vitamin K and antioxidants)
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Heat 2 tbsp of the oil in a large frying pan over a high heat.
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Season and brown the chicken all over until golden. Set aside.
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Add 1 tbsp more of the oil and the butter to the pan and fry the mushrooms for 5 minutes until golden.
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Tip onto a plate and add the last 1 tbsp of oil to the pan, and reduce the heat to gently fry the shallots, garlic, and thyme for 5 minutes.
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Season well and return the chicken and mushrooms to the pan.
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Add the wine and bubble for a couple of minutes, then add the stock and simmer for 15 minutes.
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Meanwhile, cook the gnocchi in boiling salted water until they float to the surface.
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Scoop out and add them to the pan with the chicken. Add the cream and cook all together for 2–3 minutes, then serve scattered with parsley.
