Description
A cozy one-pan meal with tender chicken, pillowy gnocchi, and a creamy Tuscan-inspired sauce. Perfect for weeknight dinners or chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
- Salt and pepper, to taste
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (in oil, drained and chopped)
- 2 cups baby spinach, fresh
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 pound potato gnocchi (store-bought or homemade)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley or basil, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked. Remove from skillet.
- In the same skillet, sauté garlic and sun-dried tomatoes until fragrant.
- Stir in chicken broth, cream, Italian seasoning, and red pepper flakes. Simmer gently.
- Add gnocchi and cook until tender, about 5–7 minutes.
- Return chicken to the skillet. Stir in spinach and Parmesan. Cook until spinach wilts and sauce thickens.
- Garnish with fresh herbs and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add mushrooms or artichokes for more texture.
- Swap chicken for shrimp for a seafood twist.
- Don’t overcook gnocchi—they’re done when soft and slightly puffed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes