Description
This Creamy Chicken and Gnocchi recipe offers a comforting and delicious one-pan meal featuring tender chicken pieces, pillowy potato gnocchi, and a rich, creamy sauce infused with garlic, Parmesan, sun-dried tomatoes, and fresh spinach. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 Tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Sauce and Other Ingredients
- 2 Tablespoons salted butter
- 1 teaspoon minced garlic
- 1 cup unsalted chicken stock
- 1 cup heavy whipping cream
- 1 package (16 ounces) potato gnocchi
- 1 teaspoon smoked paprika
- â…“ cup sundried tomatoes, chopped
- ½ cup grated Parmesan cheese
- 1 ½ cup baby spinach leaves
Instructions
- Cook the chicken: Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces, then season them with Italian seasoning, salt, and pepper. Cook for about 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate, cover, and set aside.
- Sauté garlic and melt butter: In the same skillet, melt the salted butter over medium heat. Add the minced garlic and cook for about 20 seconds, stirring constantly, until fragrant but not browned.
- Deglaze the pan: Pour in the chicken stock to deglaze the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom to incorporate extra flavor into the sauce.
- Add cream and gnocchi: Stir in the heavy whipping cream, then add the potato gnocchi to the skillet. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the gnocchi become tender.
- Incorporate seasonings and cheese: Reduce the heat to medium-low. Add the smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese. Stir well until all ingredients are combined and the cheese melts into the sauce.
- Add spinach: Fold in the baby spinach leaves and stir gently until they wilt into the sauce. If the sauce becomes too thick, add a small amount of water to loosen it up to your desired consistency.
- Combine chicken and serve: Return the cooked chicken pieces to the skillet. Stir to coat the chicken evenly with the creamy sauce. Remove the pan from heat and serve immediately, enjoying this hearty and flavorful meal.
Notes
- Use store-bought potato gnocchi for convenience or make your own for a homemade touch.
- You can substitute sun-dried tomatoes with cherry tomatoes for a fresher taste.
- Adjust the seasoning to taste, especially the salt, depending on your preferred saltiness level.
- If you prefer a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid overcooking the gnocchi.
