Creamy Chicken Gnocchi Pan (Print Version)

Golden chicken and soft gnocchi bathed in a luscious parmesan cream sauce with sun dried tomatoes.

# Ingredients You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, cubed

→ Dry Ingredients

02 - 1/2 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon garlic powder

→ Fats and Oils

07 - 2 tablespoons extra virgin olive oil
08 - 2 tablespoons unsalted butter

→ Aromatics

09 - 2 tablespoons minced garlic

→ Liquids

10 - 1 cup low sodium chicken broth
11 - 1 cup heavy cream (minimum 36% fat)

→ Cheese

12 - 1 cup freshly grated Parmesan cheese

→ Herbs and Spices

13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon red pepper flakes

→ Additional Flavor

16 - 1/3 cup oil-packed sun dried tomatoes, chopped

→ Pasta

17 - 1 package shelf-stable potato gnocchi

# Step-by-Step Instructions:

01 - Combine flour, salt, black pepper, paprika, and garlic powder in a wide shallow bowl and mix thoroughly.
02 - Toss the cubed chicken pieces in the seasoned flour mixture until fully coated, ensuring even coverage to build flavor and promote browning.
03 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add the coated chicken in a single layer, cooking 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Avoid overcrowding and minimize stirring for a crisp exterior. Remove chicken and set aside.
04 - Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant without browning. Slowly whisk in chicken broth and heavy cream, deglazing the pan and loosening browned bits. Add Parmesan cheese and stir until fully melted into a smooth sauce.
05 - Incorporate chopped sun dried tomatoes, red pepper flakes, oregano, and thyme into the sauce. Allow the mixture to simmer gently over medium-low heat for 3 to 4 minutes to develop layered flavors.
06 - Add gnocchi to the skillet, distribute evenly, then cover and cook for 2 to 3 minutes until gnocchi float and become tender. Stir intermittently to prevent sticking and ensure even cooking.
07 - Return browned chicken to the skillet and gently fold into the creamy gnocchi mixture. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

# Extra Tips & Details:

01 - For best results, use freshly grated Parmesan to avoid clumping and achieve a smoother sauce.
02 - Ensure chicken is fully cooked by confirming an internal temperature of 165°F with a meat thermometer.
03 - Leftovers can be refrigerated for up to three days; reheat gently with added broth or milk to loosen the sauce.

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