Creamy Tuscan Chicken Gnocchi Skillet – A Rich One Pan Dinner
This creamy Tuscan chicken gnocchi skillet is the kind of meal that feels fancy but comes together in about 30 minutes.
It is a complete dinner in one pan, with tender chicken, soft potato gnocchi, and a luscious sun dried tomato cream sauce. The combination of savory chicken, tangy sun dried tomatoes, and fresh spinach is hard to beat.
The best part is that the gnocchi cooks right in the sauce, soaking up all the flavor. This is a perfect weeknight dinner that tastes like a restaurant meal.
Ingredients
Here is everything you will need for this recipe. Make sure your chicken breasts are boneless and skinless.
- 1.5 pounds boneless, skinless chicken breasts (about 2 large breasts)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1/2 cup sun dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups fresh spinach
- 1 pound potato gnocchi (store bought or homemade)
Instructions
Follow these steps carefully for the best results. The whole process takes about 30 minutes.
- Prep the chicken. Slice the chicken breasts in half horizontally to make four thin cutlets. Season both sides with salt and pepper.
- Sear the chicken. Heat the olive oil in a large skillet over medium high heat.
Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Cook the aromatics. Reduce the heat to medium. Add the butter to the skillet.
Once melted, add the minced garlic and sun dried tomatoes. Cook for 30 seconds, stirring constantly, until fragrant.
- Make the sauce. Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper.
Bring the sauce to a gentle simmer.
- Add the gnocchi. Stir in the gnocchi. Let it cook in the sauce for 4 to 5 minutes, stirring occasionally, until the gnocchi is tender and has absorbed some of the sauce.
- Add the spinach. Add the fresh spinach to the skillet. Stir for 1 to 2 minutes until the spinach has wilted completely.
- Finish the dish. Slice the cooked chicken into strips or chunks.
Add it back to the skillet along with any juices from the plate. Stir everything together and cook for 1 more minute to warm the chicken through. Serve immediately.
Storage Instructions
This creamy Tuscan chicken gnocchi skillet stores well for leftovers.
Let the dish cool completely before storing it. Place the leftovers in an airtight container and keep it in the refrigerator for up to 4 days.
The gnocchi will continue to absorb the sauce as it sits, so the dish will be a little thicker the next day.
To reheat, add a splash of chicken broth or milk to the skillet and warm it over medium low heat. You can also microwave individual portions in 30 second bursts, stirring in between. This recipe does not freeze well.
The cream sauce can separate and the gnocchi can become mushy when thawed.
Why This is Good for You
This skillet dinner provides a balanced mix of protein, carbohydrates, and vegetables. The chicken is a great source of lean protein, which helps keep you full and satisfied. The gnocchi offers quick energy from carbohydrates.
The sun dried tomatoes are rich in lycopene, an antioxidant that supports heart health.
Spinach is packed with iron, vitamin K, and vitamin A. Using fresh spinach means you get a good dose of nutrients without any extra effort.
The cream and Parmesan add calcium, which is important for strong bones. This meal is hearty and comforting, but it does not rely on processed ingredients. You control the salt and the quality of the dairy.
What Not to Do
Do not skip the searing step.
Browning the chicken adds deep flavor to the whole dish. If you just poach the chicken in the sauce, it will be bland and pale. Do not use low fat cream or milk.
The sauce needs the fat from heavy cream to stay smooth and thick. Substituting a lighter option will result in a thin, watery sauce that might curdle. Do not overcook the gnocchi.
It only needs 4 to 5 minutes in the sauce. If you cook it too long, it will become mushy and fall apart. Do not add the spinach too early.
It only needs a minute or two to wilt. Overcooking the spinach makes it slimy and dull in color.
Variations You Can Try
This recipe is very flexible. Here are some easy swaps and additions.
- Use chicken thighs. Boneless, skinless chicken thighs are juicier and more forgiving.
Cook them a few extra minutes per side.
- Make it vegetarian. Skip the chicken and add a can of drained chickpeas or white beans. Use vegetable broth instead of chicken broth.
- Add mushrooms. Slice 8 ounces of cremini mushrooms and saute them with the garlic and sun dried tomatoes for extra earthy flavor.
- Spice it up. Add a pinch of red pepper flakes when you cook the garlic for a little heat.
- Swap the greens. Use chopped kale instead of spinach. Kale needs a few extra minutes to wilt, so add it a little earlier.
- Use a different pasta. If you do not have gnocchi, small pasta shells or ditalini work well.
Just cook the pasta in the sauce for a few extra minutes until tender.
FAQs
Can I use half and half instead of heavy cream?
You can, but the sauce will be thinner and less creamy. Half and half is more likely to separate when simmered. For the best texture, stick with heavy cream.
If you must use half and half, do not let the sauce boil vigorously.
Do I need to boil the gnocchi first?
No. The gnocchi cooks directly in the sauce in this recipe. It absorbs the creamy liquid and becomes perfectly tender. This saves you a step and adds more flavor.
Can I make this dish dairy free?
It is tricky because the cream and Parmesan are key to the sauce. You can try full fat coconut cream for the heavy cream, but the flavor will change. Use a dairy free Parmesan style cheese. The sauce may not be as thick.
How do I know when the chicken is cooked?
Use an instant read thermometer. Insert it into the thickest part of the chicken breast. It should read 165 degrees Fahrenheit.
If you do not have a thermometer, cut into the thickest piece. The juices should run clear and there should be no pink inside.
Can I use frozen spinach?
You can, but thaw it first and squeeze out as much water as possible. Frozen spinach holds a lot of water, which will thin out your sauce. It is better to use fresh spinach for this recipe.
Creamy Tuscan Chicken Gnocchi Skillet – A Rich One Pan Dinner
Ingredients
Method
- Prep the chicken. Slice the chicken breasts in half horizontally to make four thin cutlets. Season both sides with salt and pepper.
- Sear the chicken. Heat the olive oil in a large skillet over medium high heat.Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Cook the aromatics. Reduce the heat to medium. Add the butter to the skillet.Once melted, add the minced garlic and sun dried tomatoes. Cook for 30 seconds, stirring constantly, until fragrant.
- Make the sauce. Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper.Bring the sauce to a gentle simmer.
- Add the gnocchi. Stir in the gnocchi. Let it cook in the sauce for 4 to 5 minutes, stirring occasionally, until the gnocchi is tender and has absorbed some of the sauce.
- Add the spinach. Add the fresh spinach to the skillet. Stir for 1 to 2 minutes until the spinach has wilted completely.
- Finish the dish. Slice the cooked chicken into strips or chunks.Add it back to the skillet along with any juices from the plate. Stir everything together and cook for 1 more minute to warm the chicken through. Serve immediately.
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