Description
This Creamy Chicken and Gnocchi recipe is a comforting and hearty meal featuring tender pieces of chicken cooked to perfection, simmered with potato gnocchi in a rich, creamy sauce enhanced with garlic, sun-dried tomatoes, spinach, and Parmesan cheese. It’s quick and easy to prepare, making it perfect for a weeknight dinner with a delightful balance of flavors and textures.
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 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 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.
- Prepare the Sauce Base: 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 the garlic.
- Deglaze the Pan: Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet; these add extra flavor to your sauce.
- Simmer with Gnocchi: Stir in the heavy cream, then add the potato gnocchi. Allow the mixture to simmer for about 5 minutes until the sauce slightly thickens and the gnocchi become tender.
- Add Flavor and Cheese: Reduce the heat to medium-low. Stir in the smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until everything is well combined and the cheese melts into the sauce.
- Incorporate Spinach: Add the baby spinach leaves and stir until they wilt into the sauce. If the sauce becomes too thick, add a little water to loosen it to your desired consistency.
- Combine Chicken and Serve: Return the cooked chicken to the skillet and stir to coat it evenly in the creamy sauce. Remove from heat and serve immediately for the best flavor and texture.
Notes
- For best results, use fresh or high-quality potato gnocchi.
- You can substitute spinach with kale or Swiss chard if preferred.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Sun-dried tomatoes packed in oil will add extra richness; drain before chopping if desired.
- Leftovers can be refrigerated and reheated gently on the stovetop with a splash of chicken stock or water to refresh the sauce.
