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One Skillet Sun-Dried Tomato Chicken and Gnocchi

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, One-Pan Meal
  • Method: Stovetop
  • Cuisine: Italian-inspired

Description

This One Skillet Sun-Dried Tomato Chicken and Gnocchi is a rich and creamy dish packed with tender chicken, pillowy gnocchi, and a luscious sun-dried tomato parmesan sauce. It’s an easy, restaurant-quality meal made in just 30 minutes—perfect for busy weeknights!

Ingredients

Units Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or 4 small)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil

For the Sauce & Gnocchi:

  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese
  • 1 (16 oz) package potato gnocchi (store-bought or homemade)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 cups fresh spinach (or kale)
  • 1 tablespoon butter
  • Fresh basil or extra Parmesan for garnish

Instructions

  1. Prepare the chicken:

    • Season chicken breasts with salt, pepper, Italian seasoning, garlic powder, and paprika.

  2. Sear the chicken:

    • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
    • Cook chicken for 5-6 minutes per side until golden brown and cooked through (165°F/75°C internal temp).
    • Remove chicken and set aside.

  3. Make the sauce:

    • In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1 minute until fragrant.
    • Pour in chicken broth, scraping the bottom of the pan to deglaze.
    • Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 2-3 minutes.

  4. Cook the gnocchi:

    • Add uncooked gnocchi directly to the skillet, stirring to coat in the sauce.
    • Cover and let simmer for 5 minutes until the gnocchi is soft.

  5. Add spinach & finish:

    • Stir in fresh spinach and butter until wilted.
    • Return the chicken to the skillet, spooning sauce over the top. Simmer for 2 more minutes.

  6. Serve & enjoy:

    • Garnish with fresh basil and extra Parmesan. Serve warm!

Notes

  • Lighter Version: Use half-and-half instead of heavy cream.
  • Extra Flavor: Add ¼ cup dry white wine when deglazing the pan.
  • Protein Options: Swap chicken for shrimp or tofu.
  • Spicy Twist: Add extra red pepper flakes or drizzle with hot honey.
  • Make It Ahead: Store leftovers in the fridge for up to 3 days; reheat gently with extra broth or cream.

Find it online: https://recipe.ukfinda.com/one-skillet-sun-dried-tomato-chicken-and-gnocchi.htm