Creamy Chicken Gnocchi
Golden chicken and potato gnocchi in a garlic Parmesan cream sauce with sun dried tomatoes, all in one skillet.
Equipment
- large skillet with lid
- Shallow dish
- Instant read thermometer
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch cubes (2 large)
- ½ cup all purpose flour
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp minced garlic about 6 cloves
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ⅓ cup chopped sun dried tomatoes oil packed and drained
- 16 oz potato gnocchi shelf stable or frozen
Instructions
Cooking
- Coat the chicken. Mix 1/2 cup flour with the pepper, paprika, and garlic powder, then dredge the cubed chicken and shake off the excess. Sear. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Cook the chicken 5 to 6 minutes, turning, until golden and 165 degrees F inside. Remove to a plate.
- Bloom the garlic. Reduce to medium, stir in 2 tablespoons garlic for 30 seconds, then add 1 cup broth and scrape the pan.
- Simmer the cream. Add 1 cup cream, oregano, thyme, and pepper flakes, and simmer gently for 2 to 3 minutes.
- Cook the gnocchi. Stir in the gnocchi, cover, and cook 2 to 3 minutes until tender, stirring once.
- Add Parmesan and tomatoes. Remove the pan from the heat and stir in 1 cup Parmesan and the sun dried tomatoes until smooth.
- Combine. Return the chicken and juices to the pan, toss, and serve hot.
Notes
Substitutions: Use chicken thighs, half and half, or add baby spinach.
Tips: Pat the chicken dry, simmer the cream gently, and stir in the Parmesan off the heat.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F with a splash of milk. Do not freeze.