One-Skillet Creamy Chicken Gnocchi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons (30 ml) olive oil or sundried tomato oil from the can
02 -
1 pound (450 grams) chicken breast, about 2 breasts, cut into ¾ – 1 inch pieces
03 -
2 tablespoons (26 grams) butter
04 -
2 cloves garlic, minced
05 -
1 cup (240 ml) chicken stock
06 -
1 cup (240 ml) heavy cream (double cream in the UK)
07 -
16 ounces (450 grams) gnocchi
08 -
⅓ cup sundried tomatoes, chopped
09 -
½ cup grated parmesan cheese
10 -
2 cups baby spinach leaves
→ Seasonings
11 -
1 teaspoon Italian seasoning
12 -
½ teaspoon salt
13 -
¼ teaspoon ground black pepper
14 -
1 teaspoon smoked paprika
# Instructions:
01 -
In a skillet (12 inch stainless steel), heat oil over medium high heat. Add the chicken and season with Italian seasoning, salt and pepper. Cook for 4-5 minutes until the internal temperature reaches 165°F/74°C. Remove the fully cooked chicken onto a plate and set aside.
02 -
In the same pan, melt butter and add garlic. Cook for 30 seconds or until fragrant. Deglaze the pan with chicken stock, and scrape off the bits stuck to the bottom of the pan with a wooden spoon.
03 -
Add heavy cream and drop in the gnocchi. Allow to simmer for 5 minutes. The sauce will reduce and thicken, and the gnocchi will become tender and done.
04 -
Lower the heat to medium-low, add smoked paprika, sundried tomatoes, and parmesan cheese. Stir to combine.
05 -
Add the spinach and stir again to combine and wilt the spinach (add a splash of water if needed to loosen the sauce). Add the chicken back in and stir. Remove from heat and serve immediately.
# Notes:
01 -
This dish pairs well with your favorite dry white wine. You can also use that wine to deglaze the pan instead of using chicken stock for a richer and more complex flavor.
02 -
Be sure to use packaged, ready-to-heat gnocchi. Frozen gnocchi won't work well in this recipe.
03 -
You can leave out the spinach if you like. Basil leaves can also be used.
04 -
Instead of chicken breast meat, try this recipe with boneless, skinless chicken thighs.
05 -
Don't throw away the oil from the sundried tomatoes. Use it in this recipe or other recipes in place of olive oil. It adds tons of flavor.