Description
Skip the takeout! This Tuscan Chicken and Gnocchi delivers restaurant-quality flavor in just 30 minutes, with pillowy gnocchi and tender chicken swimming in the most incredible creamy sauce.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (28g) butter
- 4 cloves garlic, minced (about 2 tablespoons)
- ½ cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 cup (240ml) chicken broth
- 1½ cups (360ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 16 oz (450g) potato gnocchi (shelf-stable or refrigerated)
- 3 cups (90g) fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes until golden but not fully cooked. Transfer to a plate.
- Reduce heat to medium and add butter to the same pan. Once melted, add garlic and cook for 30 seconds. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for another minute.
- Pour in chicken broth, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
- Slowly add heavy cream while stirring. Bring to a gentle simmer, then stir in Parmesan cheese until melted. Season with salt and pepper.
- Add gnocchi directly to the simmering sauce. Cook for 2-3 minutes until they begin to float. Return chicken to the pan and simmer for 3-4 more minutes until chicken is cooked through.
- Stir in spinach and let wilt for 1-2 minutes. If sauce is too thick, thin with a splash of broth or water.
- Remove from heat, let rest for 2-3 minutes, then garnish with fresh basil if desired. Serve immediately.