Description
This Creamy Chicken and Gnocchi recipe features tender chicken pieces cooked with Italian seasoning, simmered in a rich and velvety sauce made from chicken stock, heavy cream, garlic, and Parmesan cheese. Combined with potato gnocchi, sun-dried tomatoes, smoked paprika, and fresh spinach, this comforting skillet meal is ready in just 25 minutes, perfect for a hearty weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 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
Vegetables
- 1 ½ cups 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, or until the chicken is golden brown and cooked through (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, or until fragrant, being careful not to burn the garlic.
- 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. These bits add extra depth and flavor to the sauce.
- Simmer the gnocchi: Stir in the heavy whipping cream, then add the potato gnocchi. Let the mixture simmer for about 5 minutes until the sauce thickens slightly and the gnocchi become tender.
- Add flavorings: 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 has melted into the sauce.
- Wilt the spinach: Add the baby spinach leaves and stir until they wilt into the sauce. If the sauce is too thick, add a small amount 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 the skillet from heat and serve immediately. Enjoy your comforting Creamy Chicken and Gnocchi!
Notes
- You can use store-bought potato gnocchi or homemade gnocchi if preferred.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Adding a splash of water or extra chicken stock can help adjust sauce thickness to your liking.
- Sun-dried tomatoes add a tangy sweetness; you can substitute with roasted red peppers if desired.
