Why Make This Recipe
One Skillet Sun-Dried Tomato Chicken and Gnocchi is a delicious, comforting meal that is easy to make and packed with flavor. This recipe combines tender chicken, soft gnocchi, and vibrant sun-dried tomatoes in a creamy sauce, making it perfect for a family dinner or a cozy meal for yourself. The best part is that it all comes together in one skillet, making clean-up a breeze!
How to Make One Skillet Sun-Dried Tomato Chicken and Gnocchi
Ingredients
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb gnocchi (fresh or store-bought)
- 1 cup oil-packed sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Directions
- Prepare your ingredients by chopping the chicken and mincing the garlic.
- In a large skillet over medium heat, heat the olive oil until it shimmers. Season the chicken with salt and pepper, then cook for about 5-7 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
- In the same skillet, sauté the minced garlic for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes, chicken broth, and heavy cream. Stir well while scraping up the brown bits from the skillet, and bring the mixture to a gentle simmer.
- Stir in the gnocchi and cook according to package instructions, until they float. Add the spinach at the end and let it wilt.
- Sprinkle with Parmesan cheese while stirring gently until melted. Serve hot.
How to Serve One Skillet Sun-Dried Tomato Chicken and Gnocchi
Serve the dish hot, directly from the skillet, for a rustic presentation. You can garnish with some extra Parmesan cheese and a sprinkle of fresh herbs like basil or parsley for a burst of color and added flavor.
How to Store One Skillet Sun-Dried Tomato Chicken and Gnocchi
To store leftovers, let the dish cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
Tips to Make One Skillet Sun-Dried Tomato Chicken and Gnocchi
- For extra flavor, use the oil from the sun-dried tomatoes to sauté the chicken and garlic.
- Ensure the chicken is cooked through by using a meat thermometer; it should read 165°F (75°C).
- Feel free to customize the recipe with your favorite vegetables, such as mushrooms or bell peppers.
Variation
You can substitute the chicken with shrimp for a seafood twist. Just cook the shrimp until pink, remove, and follow the same steps for the sauce and gnocchi.
FAQs
1. Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just cook them according to the package instructions; they usually need a little extra cooking time.
2. Is this recipe gluten-free?
Gnocchi can be made with gluten-free ingredients. Look for gluten-free gnocchi at your grocery store.
3. Can I make this dish ahead of time?
Yes, you can make the sauce ahead and store it in the refrigerator. Just cook the gnocchi and combine everything when you’re ready to serve.
One Skillet Sun-Dried Tomato Chicken and Gnocchi
A delicious and comforting one-skillet meal featuring tender chicken, soft gnocchi, and sun-dried tomatoes in a creamy sauce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb gnocchi (fresh or store-bought)
- 1 cup oil-packed sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the chicken and mincing the garlic.
- In a large skillet over medium heat, heat the olive oil until it shimmers. Season the chicken with salt and pepper, then cook for about 5-7 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
- In the same skillet, sauté the minced garlic for 1 minute until fragrant.
- Add the chopped sun-dried tomatoes, chicken broth, and heavy cream. Stir well while scraping up the brown bits from the skillet, and bring the mixture to a gentle simmer.
- Stir in the gnocchi and cook according to package instructions, until they float. Add the spinach at the end and let it wilt.
- Sprinkle with Parmesan cheese while stirring gently until melted. Serve hot.
Notes
For extra flavor, use the oil from the sun-dried tomatoes to sauté the chicken and garlic. Customize with your favorite vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free gnocchi)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg