Creamy Chicken Gnocchi Pan (Printer-Friendly)
Golden chicken and gnocchi meld with parmesan cream, garlic, and sun dried tomatoes in one skillet.
# What You'll Need:
→ Protein
01 -
2 large skinless, boneless chicken breasts, cubed
→ Dry Ingredients
02 -
1/2 cup all-purpose flour, preferably unbleached
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon ground black pepper
05 -
1/2 teaspoon paprika
06 -
1/2 teaspoon garlic powder
→ Fats & Oils
07 -
2 tablespoons extra virgin olive oil
08 -
2 tablespoons unsalted butter
→ Aromatics
09 -
2 tablespoons minced fresh garlic
→ Liquids
10 -
1 cup low sodium chicken broth
11 -
1 cup heavy cream (36% fat or higher)
→ Cheese
12 -
1 cup freshly grated Parmesan cheese
→ Herbs & Spices
13 -
1/2 teaspoon dried oregano
14 -
1/2 teaspoon dried thyme
15 -
1/2 teaspoon red pepper flakes
→ Vegetables
16 -
1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
→ Pasta
17 -
1 package (about 500 g/1 lb) shelf-stable potato gnocchi
# Steps to Follow:
01 -
In a wide shallow bowl, combine flour, salt, black pepper, paprika, and garlic powder. Thoroughly toss the cubed chicken in the mixture to evenly coat each piece, establishing a flavorful crust.
02 -
Heat olive oil and butter in a large skillet over medium-high heat until fats shimmer. Add chicken pieces in a single layer without crowding. Cook for 4 to 5 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Remove chicken and set aside.
03 -
Reduce the heat to medium-low. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant but not browned. Gradually pour in chicken broth and heavy cream, whisking to deglaze the pan and incorporate browned bits. Stir in Parmesan cheese until melted and the sauce is smooth.
04 -
Incorporate sun-dried tomatoes, red pepper flakes, oregano, and thyme into the sauce. Maintain a gentle simmer over medium-low heat for 3 to 4 minutes to meld the flavors.
05 -
Add gnocchi to the simmering sauce, spreading them out evenly. Cover and cook for 2 to 3 minutes, stirring occasionally, until gnocchi float to the surface and attain a tender, pillowy texture.
06 -
Return the browned chicken to the skillet and fold gently into the creamy gnocchi mixture. Adjust seasoning with salt and pepper as needed. Serve immediately, optionally garnishing with extra Parmesan or fresh herbs.
# Extra Suggestions:
01 -
Use freshly grated Parmesan for optimal sauce texture and flavor without clumping.
02 -
Allow chicken to develop a golden crust by avoiding frequent movement during browning.
03 -
Reheat leftovers gently with a splash of milk or broth to restore sauce consistency.