Description
This easy one-pan creamy chicken and gnocchi dinner combines tender chicken thighs, pillowy gnocchi, spinach, and sun-dried tomatoes in a rich Parmesan cream sauce. It’s a comforting and flavorful meal perfect for busy weeknights.
Ingredients
- 4 boneless skinless chicken thighs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese
- 1/4 cup red onion (diced)
- 1 teaspoon garlic (chopped)
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- 2 tablespoons white wine vinegar
- 2 tablespoons flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/4 cup sun-dried tomatoes
- 1 pound shelf-stable gnocchi
- 3 cups fresh spinach
Instructions
- Season the chicken thighs on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken thighs, cover, and cook for about 4 minutes per side until golden brown and fully cooked. Remove the chicken from the skillet and keep warm.
- In the same skillet, melt the butter.
- Add the diced red onion and cook for about 3 minutes until softened.
- Stir in the chopped garlic and Italian seasoning and cook for 1 to 2 minutes until fragrant.
- Pour in the white wine vinegar and scrape up any browned bits from the bottom of the skillet.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute.
- Slowly pour in the chicken broth while stirring until smooth.
- Add the heavy cream, sun-dried tomatoes, Parmesan cheese, and gnocchi. Stir well to combine.
- Simmer for 4 to 5 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.
- Stir in the fresh spinach and cook until wilted.
- Return the chicken and any juices to the skillet. Spoon the creamy sauce over the chicken.
- Serve warm with extra Parmesan cheese if desired.
Notes
- Chicken breasts can be substituted for chicken thighs for a leaner option.
- Add mushrooms, peas, or broccoli for extra vegetables.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth or cream to loosen the sauce.
- Freezing is not recommended because the cream sauce may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 145 mg
