Description
A rich and comforting Creamy Chicken and Gnocchi skillet dish featuring tender chicken breast pieces cooked to perfection with a creamy sauce made from chicken stock, heavy cream, Parmesan, and delicate gnocchi. Enhanced with smoked paprika, sun-dried tomatoes, and fresh baby spinach, this quick 25-minute recipe delivers a hearty meal perfect for weeknights.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts (cut into ¾-inch pieces)
Seasonings & Oils
- 1 Tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
Dairy & Cheese
- 2 Tablespoons salted butter
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
Pantry
- 1 cup unsalted chicken stock
- 1 package (16 ounces) potato gnocchi
- ⅓ cup sundried tomatoes (chopped)
Produce
- 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 reaches an internal temperature of 165°F. Transfer cooked chicken to a plate, cover, and set aside.
- Sauté the garlic: In the same skillet, melt the butter over medium heat. Add minced garlic and cook for about 20 seconds until fragrant, stirring constantly to prevent burning.
- 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; this adds rich flavor to your sauce.
- Add cream and gnocchi: Stir in the heavy whipping cream, then add the potato gnocchi. Allow the mixture to simmer for approximately 5 minutes, stirring occasionally, until the sauce thickens slightly and the gnocchi become tender.
- Incorporate seasonings and cheese: Reduce heat to medium-low, then stir in smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until evenly combined and the cheese has melted into the sauce.
- Add spinach: Add baby spinach leaves to the skillet and stir until they wilt completely into the creamy 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 well to coat them with the sauce. Remove the pan from the heat and serve immediately for a warm, satisfying meal.
Notes
- Use fresh or store-bought potato gnocchi for convenience; fresh gnocchi will cook faster.
- Adjust seasoning with salt and pepper to taste before serving.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind it may affect sauce richness.
- If you prefer, swap baby spinach with kale or arugula for variation.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk or broth to loosen the sauce.
