One-Pan Creamy Tuscan Chicken Gnocchi

This One-Pan Creamy Tuscan Chicken Gnocchi is a delicious and comforting dish that brings together tender chicken, fluffy potato gnocchi, and a rich, creamy sauce. The sun-dried tomatoes add a burst of flavor, while the spinach provides a fresh and nutritious touch. Perfect for a quick weeknight dinner, this recipe is not only easy to make but also requires minimal cleanup since everything is cooked in one pan. The blend of Italian seasonings and a hint of crushed red pepper adds just the right amount of zest, making it a crowd-pleaser.

Tips:

1. Gnocchi: Make sure to use shelf-stable potato gnocchi for convenience and consistent cooking results.
2. Chicken: Cube the chicken into bite-sized pieces for even cooking.
3. Creamy Sauce: Use heavy cream for a rich and luscious sauce. If you prefer a lighter option, you can substitute with half-and-half.
4. Sun-Dried Tomatoes: Drain and chop the sun-dried tomatoes to evenly distribute their intense flavor throughout the dish.
5. Spinach: Add the spinach at the end of the cooking process to retain its vibrant color and nutrients.
6. Serving: Garnish with fresh basil for an aromatic finish.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken breasts, cubed into bite-sized pieces
• 2 cloves garlic, minced
• 1 lb shelf-stable potato gnocchi
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1/4 cup sun-dried tomatoes, drained and chopped
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon crushed red pepper
• 1 cup baby spinach, coarsely chopped
• Fresh basil for garnish

Instructions:

1. Cook the Chicken:

• In a large skillet with a lid, heat the olive oil over medium-high heat.
• Season the cubed chicken with salt and pepper, then add to the skillet.
• Cook for 3-4 minutes per side, or until golden brown. The chicken will cook further in the sauce later.
• Add the minced garlic and cook for 30 seconds until fragrant.

1. Prepare the Sauce and Gnocchi:

• Add the gnocchi, heavy cream, chicken broth, sun-dried tomatoes, Italian seasonings, and crushed red pepper to the skillet.
• Stir to combine and bring the mixture to a boil.
• Reduce the heat to a simmer, cover with the lid, and cook for 5-7 minutes, stirring occasionally, until the gnocchi is tender.

1. Finish the Dish:

• Stir in the coarsely chopped spinach during the last minute of cooking, allowing it to wilt slightly.
• Taste and adjust seasoning with salt and pepper as needed.

1. Serve:

• Garnish with fresh basil leaves for a touch of color and aroma.
• Serve hot and enjoy this creamy, flavorful one-pan meal.

Serving Suggestions:

• Pair with a simple green salad or garlic bread for a complete meal.
• This dish can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.