Description
A rich and comforting Creamy Chicken and Gnocchi dish featuring tender chicken pieces simmered in a luscious sauce made with chicken stock, heavy cream, garlic, and Parmesan cheese, complemented by flavorful sun-dried tomatoes and fresh baby spinach. Perfect for a cozy weeknight dinner, this skillet recipe comes together quickly and delivers a satisfying blend of creamy textures and savory flavors.
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 sun-dried tomatoes, chopped
- ½ cup grated Parmesan cheese
Greens
- 1 ½ cups 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, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate, cover, and set aside.
- Sauté garlic: Using the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant, taking care 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 cream, then add the potato gnocchi. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly and the gnocchi become tender.
- Finish the sauce: Reduce heat to medium-low. Stir in smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until the sauce is well combined and creamy.
- Add spinach: Incorporate the baby spinach leaves into the skillet and stir until they wilt. 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 to the skillet and stir to coat it in the creamy sauce. Remove from heat and serve immediately for the best flavor and texture.
Notes
- Use store-bought potato gnocchi for convenience, or make your own if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Adjust sauce thickness by adding water as needed when adding spinach.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or cream to refresh the sauce.
