Description
A rich and comforting Creamy Chicken and Gnocchi skillet dish featuring tender chicken, pillowy potato gnocchi, and a luscious Parmesan cream sauce enhanced with sun-dried tomatoes and fresh spinach. Perfect for a quick yet indulgent weeknight meal.
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
- ⅓ 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 and season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked to an internal temperature of 165°F. Transfer the chicken to a plate and cover to keep warm.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant, being careful not to burn it.
- Deglaze the Pan: Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape any browned bits from the bottom of the skillet; these add extra depth and flavor to the sauce.
- Simmer Gnocchi in Cream: Stir in the heavy whipping cream, then add the potato gnocchi. Let the mixture simmer for approximately 5 minutes, allowing the sauce to thicken slightly and the gnocchi to become tender.
- Add Flavorings: Reduce heat to medium-low. Stir in smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until fully incorporated and the sauce is creamy.
- Incorporate Spinach: Add the baby spinach leaves and stir until they wilt into the sauce. If the sauce is too thick, add a splash of water to loosen it to your desired consistency.
- Combine Chicken and Serve: Return the cooked chicken pieces to the skillet and stir gently to coat them in the creamy sauce. Remove from heat and serve immediately to enjoy the best flavor and texture.
Notes
- Use fresh or store-bought potato gnocchi. If store-bought, check cooking instructions but generally they cook quickly in the sauce.
- To make the dish lighter, substitute half-and-half for heavy cream but the sauce will be less rich.
- For added heat, sprinkle with crushed red pepper flakes when adding smoked paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
