Creamy Chicken and Gnocchi with Sun-Dried Tomatoes and Spinach Recipe
This creamy chicken and gnocchi recipe features tender, seasoned chicken breasts seared to golden perfection and served in a rich, flavorful sauce with sautéed shallots, sun-dried tomatoes, tender gnocchi, and fresh spinach. Enhanced with chicken broth and cream, finished with fresh thyme and grated Parmesan, this dish offers a comforting and elegant meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 1 lb. chicken breasts, pounded thin or thinly sliced
- 1 tablespoon seasoning of choice (e.g., rotisserie chicken seasoning)
Sauce and 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
- 2 cups chicken broth (more as needed)
- 1/2 cup cream
- 1 cup packed spinach leaves, torn into smaller pieces
- Salt and pepper, to taste
- Fresh thyme leaves, to taste
- Grated Parmesan, to taste
Instructions
- Prepare and cook chicken: Heat 1 tablespoon olive oil in a large, wide skillet over medium-high heat. Season the chicken breasts evenly on both sides with your choice of seasoning (approximately 1 tablespoon). Add the chicken to the hot skillet and cook for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté shallots and sun-dried tomatoes: In the same skillet, add 1 tablespoon olive oil, the sliced or minced shallot, and drained sun-dried tomatoes. Sauté for about 5 minutes until the shallots become golden and softened, releasing their flavors.
- Cook gnocchi: Add the store-bought gnocchi and 2 cups of chicken broth to the skillet. Bring to a simmer and cook for approximately 5 minutes until the gnocchi are tender and cooked through.
- Add cream and spinach: Pour in 1/2 cup cream and add the torn spinach leaves to the pan. Stir gently to combine all ingredients and maintain a low simmer for a few minutes to allow the sauce to thicken slightly and the spinach to wilt.
- Season and combine: Season the sauce with salt, freshly ground black pepper, and fresh thyme leaves to taste. Return the cooked chicken to the skillet and gently nestle it into the creamy gnocchi mixture to warm through.
- Serve: Plate the chicken with a generous scoop of the creamy gnocchi and sauce. Sprinkle grated Parmesan cheese over the top or stir it into the sauce for an extra burst of flavor. Serve immediately and enjoy this comforting dish.
Notes
- You can adjust the seasoning on the chicken based on your preference or dietary needs. Rotisserie chicken seasoning adds a nice flavor, but paprika, garlic powder, or Italian seasoning work well too.
- If sun-dried tomatoes packed in oil are not available, you can substitute with dry sun-dried tomatoes rehydrated in warm water and drained. Avoid sun-dried tomatoes packed in dry form without oil for optimum flavor and texture.
- Add extra chicken broth if you prefer a thinner sauce or if the gnocchi absorb more liquid during cooking.
- Fresh spinach can be substituted with frozen spinach (thawed and drained) if necessary.
- This recipe pairs well with a simple green salad or steamed vegetables to round out the meal.
Keywords: creamy chicken gnocchi, chicken gnocchi recipe, creamy gnocchi, easy chicken dinner, one-pan chicken gnocchi, Italian comfort food
