Description

This creamy, flavorful dish combines juicy chicken, sun-dried tomatoes, gnocchi, and a rich sauce made from heavy cream and chicken broth. It’s an easy, comforting, and satisfying weeknight meal that you can make in just 30 minutes using only one skillet.

Ingredients

Units Scale

2 tbsp olive oil
2 large chicken breasts, sliced in half lengthwise and pounded for even cooking
Salt and pepper, to taste
1/2 cup sun-dried tomatoes, roughly chopped
1 tbsp minced garlic
16 oz package gnocchi (uncooked)
1 1/3 cup chicken broth
3/4 cup heavy cream
1 cup peas (optional for added flavor)
1/2 cup grated Parmesan
2 cups baby spinach leaves (optional, for added freshness)
Fresh basil, chopped (optional for garnish)

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Instructions

Cook the Chicken:
In a large skillet, heat 2 tbsp olive oil over medium heat. Season chicken breasts with salt and pepper on both sides and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Remove chicken from skillet and set aside.
Prepare the Sauce:
Add another 2 tbsp olive oil to the same skillet. Stir in sun-dried tomatoes and minced garlic, cooking for 2-3 minutes until fragrant.
Cook the Gnocchi:
Add uncooked gnocchi to the skillet. Stir in the chicken broth and heavy cream, ensuring the gnocchi are well coated. Cover and cook for about 5 minutes, stirring occasionally until the gnocchi becomes pillowy and tender.
Add Chicken and Spinach:
Shred the cooked chicken and add it to the skillet along with spinach (if using). Stir everything together and cook for an additional 3-5 minutes until spinach wilts.
Finish and Serve:
Stir in the grated Parmesan cheese and peas (optional) and cook for another 2 minutes until the cheese melts and the sauce thickens. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil if desired.

Notes

Meal Prep: This dish stores well for leftovers. It can be refrigerated in an airtight container for 3-4 days.
Freezing: You can freeze this dish for up to 2 months. Let it cool completely before freezing. To reheat, thaw overnight in the fridge and reheat on the stovetop.

Nutrition

Calories: 610
Sugar: 4g
Sodium: 560mg
Fat: 31g
Saturated Fat: 9g
Unsaturated Fat: 22g
Carbohydrates: 38g
Fiber: 3g
Protein: 41g
Cholesterol: 90mg