Description
Creamy Chicken and Gnocchi is a comforting and flavorful skillet dish featuring tender pieces of chicken cooked with savory Italian seasoning, sunkissed sun-dried tomatoes, and delicate potato gnocchi simmered in a rich and creamy sauce enhanced with Parmesan cheese and fresh spinach. Ready in just 25 minutes, this one-pan meal combines hearty protein with soft gnocchi and vibrant veggies for a satisfying dinner.
Ingredients
Scale
Chicken and Seasonings
- 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 sun-dried 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 and season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Transfer the cooked chicken to a plate, cover, and set aside.
- Sauté Garlic: In the same skillet, melt the 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 of the pan, incorporating all that flavor into the liquid.
- Add Cream and Gnocchi: Stir in the heavy whipping cream. Then add the potato gnocchi to the skillet. Allow the mixture to simmer gently for around 5 minutes, stirring occasionally, until the sauce slightly thickens and the gnocchi become tender.
- Incorporate Flavorings: Reduce the heat to medium-low and stir in the smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese. Mix well to combine all the ingredients into a smooth, flavorful sauce.
- Add Spinach: Add the baby spinach leaves to the skillet and stir until they wilt and incorporate into the sauce. If the sauce is too thick, add a splash of water to loosen it to desired consistency.
- Combine Chicken and Serve: Return the cooked chicken to the skillet and stir to coat it evenly with the creamy sauce. Remove the skillet from heat and serve the creamy chicken and gnocchi immediately for best taste.
Notes
- Use store-bought potato gnocchi for convenience, or homemade if preferred.
- If sun-dried tomatoes are packed in oil, drain them before chopping.
- Cooking times may vary slightly depending on stove heat—ensure chicken reaches 165°F for food safety.
- Add extra spinach or Parmesan cheese according to taste preferences.
- For a lighter version, substitute heavy cream with half-and-half or milk, though sauce will be less rich.
