Description
This creamy chicken and gnocchi recipe combines tender pieces of chicken breast with pillowy potato gnocchi, all simmered in a luscious sauce made from chicken stock, heavy cream, sundried tomatoes, Parmesan cheese, and fresh spinach. Ready in just 25 minutes, this comforting skillet meal is both quick and satisfying, perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 Gnocchi
- 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 olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook for about 6 minutes until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the chicken to a plate, cover, and set aside.
- Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 20 seconds until fragrant.
- Deglaze the Pan: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. This adds extra flavor to the sauce.
- Add Cream and Gnocchi: Stir in the heavy cream and then add the potato gnocchi. Let the mixture simmer for about 5 minutes until the sauce thickens slightly and the gnocchi become tender.
- Incorporate Flavorings: Reduce heat to medium-low. Stir in smoked paprika, sundried tomatoes, and grated Parmesan cheese, combining everything thoroughly.
- Add Spinach: Add the baby spinach leaves and stir until they wilt into the sauce. If the sauce is too thick, add a little water to loosen it.
- Return Chicken and Serve: Return the cooked chicken to the skillet and stir to coat it in the sauce. Remove the pan from heat and serve immediately for the best enjoyment.
Notes
- Use fresh or store-bought potato gnocchi for convenience.
- You can substitute sundried tomatoes packed in oil, drained, or use dry sundried tomatoes rehydrated.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- To add extra flavor, garnish with freshly chopped parsley or basil.
- If sauce thickens too much after resting, reheat gently adding a splash of water or chicken stock.
