Creamy Boursin Chicken & Gnocchi with Sun-Dried Tomatoes
Creamy Boursin Chicken & Gnocchi with Sun-Dried Tomatoes
Ingredients
- 1 pound potato gnocchi
- 1 pound chicken breast, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, packed in oil, roughly chopped, with a little of their oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 block Boursin Garlic & Fine Herbs cheese, (5.2 ounces)
- 1/2 cup freshly grated Parmesan cheese, , plus more for serving
- 2 cups fresh spinach
- 2 tablespoons olive oil, , divided, plus more for drizzling
- 1/2 teaspoon salt, , or to taste
- 1/4 teaspoon black pepper, , or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to package directions until they float to the surface, typically 2-3 minutes. Drain well and set aside.
⏱️ 5 min
- 2
While the gnocchi cooks, prepare the chicken. In a medium bowl, toss the bite-sized chicken pieces with a drizzle of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder until evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, reserving any juices that accumulate.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and minced garlic and sauté for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 4 min
- 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min
- 6
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Stir in the chopped sun-dried tomatoes (including a little of their oil), dried oregano, and Italian seasoning.
⏱️ 3 min
- 7
Reduce the heat to low. Add the heavy cream, the entire block of Boursin Garlic & Fine Herbs cheese, and 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheeses have fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 8
Return the cooked chicken and any reserved juices to the skillet. Add the cooked gnocchi and fresh spinach. Stir gently until everything is well coated in the sauce and the spinach has wilted, about 2-3 minutes.
⏱️ 3 min
- 9
Remove the skillet from the heat, cover with a lid, and let it rest for 3-5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 10
Serve immediately, topped with extra freshly grated Parmesan cheese. This dish pairs wonderfully with crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Boursin Chicken & Gnocchi with Sun-Dried Tomatoes
- 1 pound potato gnocchi
- 1 pound chicken breast, cut into bite-sized pieces
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/4 cup sun-dried tomatoes, packed in oil, roughly chopped, with a little of their oil
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 block Boursin Garlic & Fine Herbs cheese, (5.2 ounces)
- 1/2 cup freshly grated Parmesan cheese, , plus more for serving
- 2 cups fresh spinach
- 2 tablespoons olive oil, , divided, plus more for drizzling
- 1/2 teaspoon salt, , or to taste
- 1/4 teaspoon black pepper, , or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook according to package directions until they float to the surface, typically 2-3 minutes. Drain well and set aside.
⏱️ 5 min - 2
While the gnocchi cooks, prepare the chicken. In a medium bowl, toss the bite-sized chicken pieces with a drizzle of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder until evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, reserving any juices that accumulate.
⏱️ 7 min - 4
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and minced garlic and sauté for 3-4 minutes, until the onion is softened and translucent and the garlic is fragrant.
⏱️ 4 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
⏱️ 1 min - 6
Pour in the chicken broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Stir in the chopped sun-dried tomatoes (including a little of their oil), dried oregano, and Italian seasoning.
⏱️ 3 min - 7
Reduce the heat to low. Add the heavy cream, the entire block of Boursin Garlic & Fine Herbs cheese, and 1/2 cup of freshly grated Parmesan cheese. Stir continuously until the cheeses have fully melted and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 8
Return the cooked chicken and any reserved juices to the skillet. Add the cooked gnocchi and fresh spinach. Stir gently until everything is well coated in the sauce and the spinach has wilted, about 2-3 minutes.
⏱️ 3 min - 9
Remove the skillet from the heat, cover with a lid, and let it rest for 3-5 minutes. This allows the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 10
Serve immediately, topped with extra freshly grated Parmesan cheese. This dish pairs wonderfully with crusty bread for dipping.
⏱️ 1 min