Creamy Chicken Gnocchi Pan (Printable Version)
Tender chicken and gnocchi in a rich parmesan cream sauce with sun-dried tomatoes, all cooked in one pan.
# Everything You’ll Need:
→ Poultry
01 -
2 large chicken breasts, cubed
→ Seasoning and Breading
02 -
0.5 cup all-purpose flour
03 -
0.5 teaspoon salt
04 -
0.5 teaspoon black pepper
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon garlic powder
→ Fats and Oils
07 -
2 tablespoons olive oil
08 -
2 tablespoons unsalted butter
→ Aromatics
09 -
2 tablespoons minced garlic
→ Liquids
10 -
1 cup chicken broth
11 -
1 cup heavy cream
→ Cheese
12 -
1 cup grated Parmesan cheese
→ Herbs and Spices
13 -
0.5 teaspoon dried oregano
14 -
0.5 teaspoon dried thyme
15 -
0.5 teaspoon red pepper flakes
→ Produce
16 -
0.33 cup chopped sun-dried tomatoes
→ Pasta
17 -
1 package gnocchi (about 16 ounces)
# Steps to Cook:
01 -
Combine flour, salt, black pepper, paprika, and garlic powder in a mixing bowl, whisking until evenly blended.
02 -
Dredge chicken cubes in the seasoned flour mixture, ensuring all pieces are evenly coated.
03 -
Heat olive oil and butter in a skillet over medium-high heat. Sear chicken cubes for 4-5 minutes per side until golden and cooked through (internal temperature of 165°F). Remove and set aside.
04 -
Add minced garlic, chicken broth, heavy cream, and Parmesan cheese to the same skillet. Stir continuously over medium heat until the cheese melts and the sauce is smooth.
05 -
Incorporate sun-dried tomatoes, red pepper flakes, oregano, and thyme into the sauce. Reduce heat to medium-low and let simmer for a few minutes to meld flavors.
06 -
Add gnocchi directly to the skillet. Cover and cook for 2-3 minutes until gnocchi become tender and start to absorb the sauce.
07 -
Return cooked chicken to the skillet. Gently toss to combine all components evenly. Serve immediately while hot.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure chicken is cooked safely. Do not overcook gnocchi to maintain tenderness.