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Creamy Chicken and Gnocchi

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A comforting one-pan dinner featuring tender chicken, pillowy gnocchi, bright spinach, and sun-dried tomatoes in a silky, cheesy sauce.

Ingredients

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  • 2 tbsp olive oil (or oil from sun-dried tomatoes for extra flavor)
  • 1 lb chicken breast, trimmed and cut into ¾–1 inch pieces
  • 1 tsp Italian seasoning
  • ½ tsp salt (plus more to taste)
  • ¼ tsp freshly ground black pepper
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 16 oz potato gnocchi (fresh or refrigerated)
  • 1 tsp smoked paprika
  • ⅓ cup sun-dried tomatoes, chopped (oil-packed recommended)
  • ½ cup freshly grated Parmesan cheese
  • 2 cups baby spinach leaves

Instructions

  1. Heat oil in a large skillet over medium-high until shimmering. Pat chicken dry and toss with Italian seasoning, salt, and pepper.
  2. Add chicken in a single layer and sear 3–4 minutes per side until golden and edges are crispy. Remove chicken to a plate and tent loosely.
  3. Reduce heat to medium. Add butter to the same pan; when melted, add minced garlic and sauté 30 seconds until fragrant—don’t let it brown.
  4. Pour in chicken stock, scraping up browned bits with a spatula. Add heavy cream and smoked paprika, whisking to combine. Bring to a gentle simmer.
  5. Add gnocchi and cook 4–5 minutes, stirring occasionally, until they puff and the sauce begins to thicken.
  6. Reduce heat to low. Stir in sun-dried tomatoes, Parmesan, and spinach. Return the seared chicken and any accumulated juices to the pan, and stir gently to coat everything.
  7. Simmer 2–3 minutes until the chicken reaches 165°F (75°C) internally and the sauce clings to a spoon. Remove from heat and rest 2 minutes.

Notes

For a lighter version, use half-and-half but expect a thinner sauce. Gluten-free gnocchi works here if needed. If dried sun-dried tomatoes are used, rehydrate them in warm water for 10 minutes.

Find it online: https://www.mealbreeze.com/creamy-chicken-gnocchi/