One-Pan Chicken Gnocchi (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 large chicken breasts, cut into cubes
02 -
1/2 cup all-purpose flour
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon garlic powder
07 -
2 tablespoons olive oil
08 -
2 tablespoons butter
→ For the Sauce
09 -
2 tablespoons minced garlic
10 -
1 cup chicken broth
11 -
1 cup heavy cream
12 -
1 cup grated Parmesan cheese
13 -
1/2 teaspoon dried oregano
14 -
1/2 teaspoon dried thyme
15 -
1/2 teaspoon red pepper flakes
16 -
1/3 cup sun-dried tomatoes, chopped
→ For the Gnocchi
17 -
1 package gnocchi (about 16 oz)
# Instructions:
01 -
In a bowl, mix together the flour, salt, pepper, paprika, and garlic powder.
02 -
Toss the chicken cubes in the flour and seasoning mixture until they're evenly coated on all sides.
03 -
Heat the olive oil and butter in a large skillet over medium-high heat. Add the coated chicken and cook for 4 to 5 minutes on each side until it's golden brown and the internal temperature reaches 165 degrees. Take the chicken out and set it aside.
04 -
In the same skillet, add the minced garlic, chicken broth, heavy cream, and Parmesan cheese. Stir everything together constantly until it's smooth and combined.
05 -
Stir in the chopped sun-dried tomatoes, red pepper flakes, oregano, and thyme. Let the sauce simmer on medium-low heat.
06 -
Add the gnocchi to the skillet, cover it with a lid, and cook for 2 to 3 minutes until the gnocchi are tender.
07 -
Return the cooked chicken to the skillet and mix everything together well with the sauce and gnocchi. Serve immediately while it's hot and creamy!
# Notes:
01 -
This is a complete one-pan meal that's ready in just 35 minutes.
02 -
You can use fresh or shelf-stable gnocchi - both work great.
03 -
The sun-dried tomatoes add a nice tangy, sweet flavor to the creamy sauce.
04 -
Leftovers keep in the fridge for up to 3 days, though the gnocchi may absorb more sauce as it sits.