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Creamy Chicken and Gnocchi Recipe

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3.8 from 87 reviews

  • Author: Mary & Susan
  • Total Time: 30 minutes
  • Yield: 6 servings

Description

This Creamy Chicken and Gnocchi recipe combines tender seared chicken breasts with pillowy potato gnocchi in a luscious white wine and cream sauce. Enhanced with Italian seasoning, garlic, sun-dried tomatoes, and fresh spinach, this comforting one-pan dish comes together in just 30 minutes, perfect for a flavorful weeknight meal that serves six.

Ingredients

Chicken

  • 1 1/2 lb chicken breasts or boneless skinless chicken thighs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 Tablespoons olive oil, divided

Vegetables and Aromatics

  • 1 medium shallot, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 4 oz sun-dried tomatoes, sliced

Liquids and Dairy

  • 2 Tablespoons unsalted butter
  • 1/4 cup white wine (or chicken broth)
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese

Pasta

  • 16 oz potato gnocchi (gluten-free if needed)

Instructions

  1. Season Chicken: Pat the chicken dry with paper towels. Drizzle with 1 tablespoon of olive oil and evenly coat the chicken with Italian seasoning, red pepper flakes, and Kosher salt for a flavorful base.
  2. Sear Chicken: Heat the remaining tablespoon of olive oil in a deep skillet over medium-high heat. Place the chicken in the skillet and pan fry for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove the chicken and set aside on a clean plate or cutting board.
  3. Cook Aromatics: In the same skillet, melt the unsalted butter over medium heat. Add the thinly sliced shallot and cook until softened, about 2-3 minutes. Then add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
  4. Prepare Sauce Base: Pour in the white wine to deglaze the pan, scraping up any brown bits stuck to the bottom to add depth of flavor. Follow by stirring in the chicken broth and let the mixture simmer on low heat for 3-4 minutes to reduce slightly.
  5. Cook Gnocchi in Cream Sauce: Stir in the heavy cream to the skillet, then add the uncooked potato gnocchi. Simmer gently, stirring occasionally, until the sauce thickens and the gnocchi floats and is cooked through, approximately 3-4 minutes.
  6. Add Vegetables and Cheese: Stir in the chopped baby spinach, sliced sun-dried tomatoes, and a squeeze of fresh lemon juice. Add the Parmesan cheese and stir until the cheese melts and the spinach wilts, enriching the sauce with creamy and fresh flavors.
  7. Finish and Serve: Slice the cooked chicken into strips or bite-sized pieces and return it to the skillet, mixing it gently into the creamy gnocchi. Season with freshly cracked black pepper and garnish with fresh parsley or thyme if desired. Serve immediately for a comforting meal.

Notes

  • For a gluten-free version, use gluten-free gnocchi.
  • Substitute white wine with additional chicken broth if you prefer a non-alcoholic dish.
  • If chicken thighs are used instead of breasts, cooking time may vary slightly.
  • Add fresh herbs like thyme or parsley for more aromatic flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://mysimpledish.com/creamy-chicken-and-gnocchi-recipe/