Description
This creamy chicken and gnocchi recipe features tender pieces of chicken breast cooked in a flavorful Italian seasoning, simmered in a rich sauce made with chicken stock, heavy cream, sun-dried tomatoes, and Parmesan cheese. Combined with soft potato gnocchi and fresh baby spinach, it’s a comforting and easy one-pan meal perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Fat and Aromatics
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
- 1 teaspoon minced garlic
Liquids and Dairy
- 1 cup unsalted chicken stock
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
Main Carb
- 1 package (16 ounces) potato gnocchi
Flavor Enhancers
- 1 teaspoon smoked paprika
- â…“ cup sundried tomatoes, chopped
Vegetables
- 1 ½ cups baby spinach leaves
Instructions
- Cook the Chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Add chicken pieces, seasoning with Italian seasoning, salt, and pepper. Cook for about 6 minutes or until chicken is golden brown and reaches an internal temperature of 165°F. Transfer the chicken to a plate, cover, and set aside.
- Sauté Garlic: In the same skillet, melt the butter. Add minced garlic and cook for about 20 seconds until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in the chicken stock, scraping the skillet’s bottom with a wooden spoon to lift any browned bits, which adds flavor to the sauce.
- Add Cream and Gnocchi: Stir in heavy cream. Add the potato gnocchi to the skillet and let the mixture simmer for about 5 minutes until the sauce thickens slightly and the gnocchi are tender.
- Add Seasonings and Cheese: Reduce heat to medium-low. Stir in smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until fully incorporated.
- Incorporate Spinach: Add baby spinach and stir until wilted. If the sauce is too thick, add a little water to loosen it to your preference.
- Combine Chicken and Serve: Return the cooked chicken to the skillet and stir to coat with the sauce. Remove from heat and serve immediately for best flavor and texture.
Notes
- Use store-bought potato gnocchi for convenience; fresh gnocchi can also be used but cooking times may vary.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- If the sauce thickens too much while cooling, stir in a little bit of water or chicken stock to loosen it.
- Substitute baby kale or arugula for spinach if desired.
- This dish pairs well with a crisp green salad or garlic bread.
