Creamy Chicken and Gnocchi Skillet
Creamy Chicken and Gnocchi Skillet
Ingredients
For the Chicken
- 2 chicken breasts, large, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Sauce and Gnocchi
- 2 tablespoons garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly shredded
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1/2 teaspoon dried oregano, or to taste
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 pound gnocchi, shelf-stable or refrigerated
Instructions
- 1
In a shallow dish or large resealable bag, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Add the bite-sized chicken pieces and toss or shake until the chicken is thoroughly coated with the seasoned flour.
⏱️ 5 min
- 2
Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Once the butter is melted and shimmering, add the flour-coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, flipping occasionally, until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min•🌡️ 350
- 3
To the same skillet (do not clean it), add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min•🌡️ 350
- 4
Pour in the chicken broth and heavy cream, stirring well to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
⏱️ 3 min•🌡️ 350
- 5
Stir in the freshly shredded Parmesan cheese, red pepper flakes, dried thyme, and dried oregano. Continue to stir until the cheese has fully melted into the sauce and the sauce is smooth and creamy.
⏱️ 3 min•🌡️ 350
- 6
Add the chopped sun-dried tomatoes and gnocchi to the skillet. Stir gently to ensure the gnocchi is coated in the sauce.
⏱️ 2 min•🌡️ 350
- 7
Cover the skillet with a lid and let the gnocchi cook in the sauce for 4 to 5 minutes, or until it has softened and is tender. Stir once or twice to prevent sticking.
⏱️ 5 min•🌡️ 350
- 8
Return the cooked chicken to the skillet with the gnocchi and sauce. Stir everything together to ensure the chicken is well coated. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Gnocchi Skillet
Ingredients
For the Chicken
- 2 chicken breasts, large, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon paprika, or to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Sauce and Gnocchi
- 2 tablespoons garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, freshly shredded
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon dried thyme, or to taste
- 1/2 teaspoon dried oregano, or to taste
- 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 pound gnocchi, shelf-stable or refrigerated
Instructions
- 1
In a shallow dish or large resealable bag, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. Add the bite-sized chicken pieces and toss or shake until the chicken is thoroughly coated with the seasoned flour.
⏱️ 5 min - 2
Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Once the butter is melted and shimmering, add the flour-coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, flipping occasionally, until the chicken is golden brown on all sides and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 8 min•🌡️ 350 - 3
To the same skillet (do not clean it), add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min•🌡️ 350 - 4
Pour in the chicken broth and heavy cream, stirring well to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
⏱️ 3 min•🌡️ 350 - 5
Stir in the freshly shredded Parmesan cheese, red pepper flakes, dried thyme, and dried oregano. Continue to stir until the cheese has fully melted into the sauce and the sauce is smooth and creamy.
⏱️ 3 min•🌡️ 350 - 6
Add the chopped sun-dried tomatoes and gnocchi to the skillet. Stir gently to ensure the gnocchi is coated in the sauce.
⏱️ 2 min•🌡️ 350 - 7
Cover the skillet with a lid and let the gnocchi cook in the sauce for 4 to 5 minutes, or until it has softened and is tender. Stir once or twice to prevent sticking.
⏱️ 5 min•🌡️ 350 - 8
Return the cooked chicken to the skillet with the gnocchi and sauce. Stir everything together to ensure the chicken is well coated. Serve immediately and enjoy!
⏱️ 2 min