Description
A cozy, one-pan dinner featuring tender chicken, pillowy gnocchi, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce. This easy skillet meal is perfect for busy weeknights or lazy Sundays and comes together in under 40 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 16 oz shelf-stable potato gnocchi
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh baby spinach, roughly chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh basil leaves or parsley, chopped (optional garnish)
- Extra Parmesan shavings (optional garnish)
Instructions
- Cut chicken breasts into bite-sized pieces. Pat dry and season with a pinch of salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
- In the same skillet, add chopped onion. Sauté for 2 minutes until soft, then stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping the pan to deglaze. Bring to a gentle simmer.
- Stir in potato gnocchi and chopped sun-dried tomatoes. Cook for 3-4 minutes until gnocchi softens and puffs up.
- Return chicken to the skillet, along with any juices.
- Add heavy cream, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Stir well.
- Lower heat to medium. Simmer for 5-6 minutes, stirring often, until sauce thickens and coats the gnocchi. Add more broth if sauce gets too thick.
- Add baby spinach and grated Parmesan. Stir until spinach wilts and cheese melts. Taste and adjust seasoning.
- If desired, broil skillet for 2-3 minutes for a golden top.
- Garnish with extra Parmesan and fresh basil. Serve hot, straight from the skillet.
Notes
For gluten-free, use gluten-free gnocchi. Substitute chicken with mushrooms or white beans for vegetarian. Use half-and-half or coconut cream for a lighter or dairy-free sauce. Stir gently to prevent gnocchi from sticking. Add more broth if sauce thickens too much. Garnish with fresh herbs and extra Parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/6 of skillet
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 4
- Protein: 30
Keywords: Tuscan chicken, gnocchi skillet, creamy chicken, one-pan dinner, Italian comfort food, easy skillet meal, weeknight dinner, chicken gnocchi, sun-dried tomatoes, spinach