Description

This creamy chicken and gnocchi dish is a comforting, hearty meal perfect for a quick weeknight dinner. Tender pieces of seasoned chicken are sautéed to golden perfection, then simmered with pillowy potato gnocchi in a rich, flavorful cream sauce enhanced with garlic, smoked paprika, sundried tomatoes, Parmesan cheese, and fresh baby spinach. The meal combines ease of preparation with gourmet taste for a satisfying and wholesome plate.

Ingredients

Scale

Protein & Dairy

1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
2 tablespoons salted butter
1 cup heavy whipping cream
½ cup grated Parmesan cheese

Vegetables & Herbs

1 teaspoon minced garlic
⅓ cup sundried tomatoes, chopped
1 ½ cups baby spinach leaves

Pantry Staples & Seasonings

1 tablespoon olive oil (plus an additional 1 tablespoon if needed)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 cup unsalted chicken stock
1 teaspoon smoked paprika
1 package (16 ounces) potato gnocchi

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Instructions

Sear the chicken: Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with Italian seasoning, salt, and pepper. Cook for about 6 minutes, flipping occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F. Transfer the chicken to a plate, cover, and set aside.
Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant, being careful not to burn it.
Deglaze the pan: Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. This will infuse the sauce with rich flavor.
Cook the gnocchi in cream: Stir in the heavy cream, then add the potato gnocchi to the skillet. Allow the mixture to simmer for approximately 5 minutes, until the sauce slightly thickens and the gnocchi are tender.
Add seasoning and cheese: Reduce the heat to medium-low and stir in the smoked paprika, chopped sun-dried tomatoes, and grated Parmesan cheese until fully combined and the sauce is creamy.
Incorporate the spinach: Add the baby spinach leaves and stir until they wilt into the sauce. If the sauce is too thick, add a splash of water to reach your desired consistency.
Combine chicken and serve: Return the cooked chicken to the skillet. Stir gently to coat the chicken with the sauce. Remove the pan from the heat and serve immediately for a warm, comforting meal.

Notes

For best results, use fresh or high-quality refrigerated gnocchi rather than frozen.
You can substitute chicken stock with vegetable broth for a different flavor profile.
If you prefer, add a pinch of red pepper flakes for a spicy kick.
This recipe can be prepared gluten-free by using gluten-free gnocchi.
Leftovers store well in the refrigerator for up to 2 days; reheat gently on the stovetop to avoid overcooking the gnocchi.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian