Creamy Chicken and Gnocchi
Ingredients
Chicken
- 1 tablespoon olive oil
- 1 lb. chicken breasts, pounded thin, or thinly sliced as pictured
- 1 tablespoon seasoning of choice
Gnocchi
- 1 tablespoon olive oil
- 1 large shallot, thinly sliced or minced
- 1/4 cup sun-dried tomatoes packed in oil, drained, or similar
- 12 ounces store-bought gnocchi
- 2 cups chicken broth
- 1/2 cup cream
- 1 cup packed spinach leaves, torn into smaller pieces
Finishers
- salt and pepper, to taste
- fresh thyme, to taste
- grated Parmesan, to taste
Instructions
- 1
Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend – I usually just eyeball it until they're evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside.
3 min - 2
In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.
5 min - 3
Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender.
5 min - 4
Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce.
- 5
Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in.
- 6
Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor.
