Creamy Chicken and Gnocchi (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, cut into cubes
02 -
½ cup all-purpose flour
03 -
½ tsp salt
04 -
½ tsp black pepper
05 -
½ tsp paprika
06 -
½ tsp garlic powder
07 -
2 tbsp olive oil
08 -
2 tbsp butter
→ For the Creamy Sauce
09 -
2 tbsp minced garlic
10 -
1 cup chicken broth
11 -
1 cup heavy cream
12 -
1 cup grated Parmesan cheese
13 -
½ tsp dried oregano
14 -
½ tsp dried thyme
15 -
½ tsp red pepper flakes
16 -
⅓ cup sun-dried tomatoes, chopped
→ For the Gnocchi
17 -
1 package (about 16 oz) shelf-stable or refrigerated gnocchi
# Instructions:
01 -
In a shallow bowl, mix together the flour, salt, pepper, paprika, and garlic powder. Cut your chicken breasts into bite-sized cubes and dredge them in the flour mixture until they're evenly coated.
02 -
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the floured chicken pieces. Cook for 4 to 5 minutes on each side until they're golden brown and reach an internal temperature of 165°F. Take the chicken out and set it aside on a plate.
03 -
In the same skillet (don't clean it - all those browned bits add flavor), add the minced garlic. Cook for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring constantly. Add the Parmesan cheese and keep stirring until it melts into a smooth sauce.
04 -
Stir in the chopped sun-dried tomatoes, red pepper flakes, oregano, and thyme. Mix everything together well and let it simmer. Lower the heat to medium-low or low.
05 -
Add the package of gnocchi to the sauce. Cover the skillet and let it cook for 2 to 3 minutes, or until the gnocchi are tender and cooked to your liking. They should be soft and pillowy.
06 -
Once the gnocchi are tender, add the cooked chicken back to the skillet. Toss everything together gently so the chicken and gnocchi are coated in that creamy sauce. Serve hot and enjoy your one-pan dinner.
# Notes:
01 -
This is a true one-pan meal - everything cooks in the same skillet for easy cleanup.
02 -
Shelf-stable gnocchi works great for this and doesn't need to be boiled first - it cooks right in the sauce.
03 -
Don't clean the skillet after cooking the chicken - those browned bits add tons of flavor to the sauce.
04 -
The red pepper flakes add a subtle kick, but you can leave them out if you don't like heat.
05 -
Leftovers keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
06 -
This looks fancy enough for company but is easy enough for a busy weeknight.