Description
Creamy Chicken and Gnocchi that is fast, easy, and so luscious! Serve with a simple green salad, and you’ve got dinner!
Ingredients
Units
Scale
Chicken:
- 1 tablespoon olive oil
- 1 lb. chicken breasts, pounded thin, or thinly sliced as pictured
- 1 tablespoon seasoning of choice (I like the McCormick rotisserie chicken seasoning)
Gnocchi:
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced or minced
- 1/4 cup sun-dried tomatoes packed in oil, drained (love DeLallo's!), or similar (see notes)
- 12 ounces store-bought gnocchi (I use DeLallo gnocchi)
- 2 cups chicken broth (more as needed)
- 1/2 cup cream
- 1 cup packed spinach leaves, torn into smaller pieces
Finishers:
- salt and pepper, to taste
- fresh thyme, to taste
- grated Parmesan, to taste
Instructions
- Chicken: Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend – I usually just eyeball it until they’re evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside.
- Shallots: In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.
- Gnocchi: Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender.
- Cream: Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce.
- Season: Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in.
- Serve: Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor. SO yum.
Notes
If you’re not into sun-dried tomatoes, I actually prefer to use the DeLallo tomato bruschetta which is a bit more juicy and less chewy. Love the flavor of it. But sun-dried tomatoes are easier to find and those also work great!
For the broth, I’m using Better Than Bouillon chicken base mixed with water whenever possible. It just has more robust flavor. For this I used 1 heaping tablespoon mixed with my 2-ish cups water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: potato gnocchi, gnocchi recipe, skillet gnocchi, creamy gnocchi, gnocchi and chicken