Description
This Creamy Chicken and Gnocchi recipe is a comforting and flavorful dish combining tender pan-cooked chicken, pillowy potato gnocchi, and a rich creamy sauce infused with garlic, smoked paprika, sundried tomatoes, and Parmesan cheese. Finished with fresh baby spinach, it offers a delightful balance of savory and fresh flavors, perfect for a quick and satisfying 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 & 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, season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer 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, or until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet, adding rich flavor to the sauce.
- Add cream and gnocchi: Stir in the heavy whipping cream, then add the potato gnocchi. Let the mixture simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the gnocchi become tender.
- Combine seasonings and cheese: Reduce heat to medium-low, stir in smoked paprika, sundried tomatoes, and grated Parmesan cheese until evenly combined and creamy.
- Add spinach: Fold in the baby spinach leaves and stir until they wilt into the sauce. If the sauce feels too thick, add a little water to reach your desired consistency.
- Return chicken to skillet and serve: Add the cooked chicken back to the skillet, stirring to coat it thoroughly in the creamy sauce. Remove the pan from heat and serve immediately for a warm, satisfying meal.
Notes
- Use store-bought potato gnocchi for convenience; fresh gnocchi can be used if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- If the sauce becomes too thick while simmering, gradually add water or chicken stock to loosen.
- Sundried tomatoes add a tangy sweetness—drain excess oil if packed in oil.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream.
