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Per serving
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- 1
Brown the chicken
Cut the chicken breast into 3/4-inch pieces. Heat the olive oil in a 12-inch skillet over medium-high. Add the chicken, Italian seasoning, salt, and pepper. Cook 4-5 minutes, stirring, until cooked through (165F). Move it to a plate. Don't crowd the pan chasing a hard sear here — bite-sized pieces cook fast and you want them out before they dry out.
- 2
Build the base
Drop the heat to medium and melt the butter in the same skillet. Add 2 cloves minced garlic and cook 30 seconds, just until it smells good. Pour in the chicken stock and scrape up all the browned bits stuck to the bottom — that's your flavor.
- 3
Cook the gnocchi in the sauce
Add the heavy cream and the gnocchi. Straight from the package, no boiling water needed. Simmer 5 minutes, stirring now and then, until the gnocchi is tender and the sauce has thickened. The gnocchi releases starch as it cooks, which is what pulls the sauce together.
- 4
Finish
Lower the heat to medium-low. Stir in the smoked paprika, chopped sun-dried tomatoes, and grated parmesan. Add the baby spinach and the chicken back in. Stir until the spinach wilts and the chicken is warm. Splash in a little water if the sauce gets too thick. Serve right away.
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One-Skillet Creamy Chicken and Gnocchi
Created by: OnePotWonders
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 2 garlic
- 1 cup chicken stock
- 1 cup heavy cream
- 16 oz gnocchi
- 1 tsp smoked paprika
- 1/3 cup sun-dried tomatoes
- 1/2 cup parmesan cheese
- 2 cup baby spinach
Instructions
- Brown the chickenCut the chicken breast into 3/4-inch pieces. Heat the olive oil in a 12-inch skillet over medium-high. Add the chicken, Italian seasoning, salt, and pepper. Cook 4-5 minutes, stirring, until cooked through (165F). Move it to a plate. Don't crowd the pan chasing a hard sear here — bite-sized pieces cook fast and you want them out before they dry out.
- Build the baseDrop the heat to medium and melt the butter in the same skillet. Add 2 cloves minced garlic and cook 30 seconds, just until it smells good. Pour in the chicken stock and scrape up all the browned bits stuck to the bottom — that's your flavor.
- Cook the gnocchi in the sauceAdd the heavy cream and the gnocchi. Straight from the package, no boiling water needed. Simmer 5 minutes, stirring now and then, until the gnocchi is tender and the sauce has thickened. The gnocchi releases starch as it cooks, which is what pulls the sauce together.
- FinishLower the heat to medium-low. Stir in the smoked paprika, chopped sun-dried tomatoes, and grated parmesan. Add the baby spinach and the chicken back in. Stir until the spinach wilts and the chicken is warm. Splash in a little water if the sauce gets too thick. Serve right away.