Description
This Creamy Chicken and Gnocchi features tender seared chicken, fluffy gnocchi, sun-dried tomatoes, and spinach in a luscious cream sauce. It’s quick, comforting, and perfect for cozy nights in.
Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 1 lb. chicken breasts, pounded thin or thinly sliced
- 1 tablespoon seasoning of choice (such as McCormick Rotisserie Chicken Seasoning)
For the Gnocchi:
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced or minced
- 1/4 cup sun-dried tomatoes packed in oil, drained
- 12 ounces store-bought gnocchi (such as DeLallo brand)
- 2 cups chicken broth (plus more as needed)
- 1/2 cup cream
- 1 cup packed spinach leaves, torn into smaller pieces
To Finish:
- Salt and pepper, to taste
- Fresh thyme, to taste
- Grated Parmesan, to taste
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with your chosen seasoning. Sear for 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside.
- Sauté the aromatics: In the same pan, add another tablespoon of olive oil and the sliced shallot. Sauté for 2–3 minutes until soft and fragrant. Add the sun-dried tomatoes and cook for another minute.
- Cook the gnocchi: Add the gnocchi directly to the pan along with the chicken broth. Let the mixture simmer for 5–7 minutes, stirring occasionally, until the gnocchi becomes tender and the broth has mostly absorbed.
- Make it creamy: Stir in the cream and return the chicken to the pan. Simmer gently for 2–3 minutes until everything is coated in a luscious sauce.
- Add the greens: Stir in the spinach and let it wilt into the sauce.
- Finish and serve: Season with salt, pepper, and fresh thyme. Sprinkle generously with Parmesan and serve warm.
Notes
Active time: ~15 minutes; total cook time: ~25 minutes. For extra depth, deglaze the pan with a splash of white wine before adding broth. If the sauce thickens too much, thin it with a little extra broth.