Description
One Skillet Sun-Dried Tomato Chicken and Gnocchi is a creamy, flavorful dish that brings the essence of Italian cuisine straight to your kitchen. Combining tender chicken, fluffy gnocchi, and vibrant sun-dried tomatoes, this one-pan wonder is not only easy to prepare but also perfect for busy weeknights or dinner parties. With its rich flavors and inviting aroma, this meal promises to impress everyone at your table!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 lb store-bought gnocchi
- 1 cup jarred sun-dried tomatoes packed in oil
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden brown on both sides (about 5 minutes per side). Remove from skillet and let rest.
- In the same skillet, add minced garlic and sun-dried tomatoes; sauté for about 2 minutes until fragrant.
- Add gnocchi and chicken broth to the skillet; bring to a gentle simmer. Cook according to package instructions until gnocchi float to the top.
- Slice the rested chicken into bite-sized pieces and return it to the skillet along with fresh spinach. Stir gently until combined and spinach is wilted.
- Pour in heavy cream while stirring over low heat for about 3 minutes until creamy. Sprinkle grated Parmesan cheese over the top as you stir until melted.
- Serve directly from the skillet or plate for an elegant presentation.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 610
- Sugar: 3g
- Sodium: 860mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: - Substitute sun-dried tomatoes with roasted red peppers for a milder flavor. - Add bell peppers or zucchini for extra nutrition. - Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.