Golden chicken, creamy gnocchi, and sun-dried tomatoes in a Parmesan sauce—an easy, irresistible one-skillet meal.
# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 18 oz), sliced into 1/2-inch thick cutlets
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1/2 teaspoon paprika
05 - 2 tablespoons olive oil
→ Gnocchi
06 - 18 oz potato gnocchi (shelf-stable or fresh)
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 1 cup chicken broth
13 - 1 cup heavy cream
14 - 2/3 cup freshly grated Parmesan cheese
15 - 2 cups baby spinach
16 - Salt and pepper, to taste
→ Garnish
17 - Fresh basil, chopped
18 - Extra Parmesan cheese, for serving
# Directions:
01 - Evenly coat both sides of the chicken cutlets with salt, black pepper, and paprika.
02 - Heat the olive oil in a large 12-inch deep skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden and cooked through. Transfer chicken to a plate and cover to keep warm.
03 - In the same skillet, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Stir in the sun-dried tomatoes, dried Italian herbs, and optional red pepper flakes. Sauté for 1 minute.
05 - Pour in the chicken broth, scraping up any browned bits on the skillet. Bring to a gentle simmer.
06 - Add gnocchi to the skillet. Cover and cook for 3 to 4 minutes, or according to package instructions, stirring occasionally until gnocchi are tender.
07 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and the sauce is creamy.
08 - Add baby spinach and cook just until spinach is wilted. Season with additional salt and black pepper to taste.
09 - Return the chicken cutlets to the skillet, nestling them into the sauce and gnocchi. Spoon sauce over the chicken and simmer gently for 2 minutes to reheat.
10 - Top with chopped fresh basil and additional Parmesan cheese. Serve hot directly from the skillet.
