Tuscan Chicken Gnocchi Skillet – Creamy, Comforting, One-Pan Dinner

Ingredients

• 1.25–1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 2 tablespoons olive oil (use some oil from the sun-dried tomatoes if packed in oil)
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup sun-dried tomatoes, sliced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1 pound shelf-stable potato gnocchi
• 3 packed cups baby spinach
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• Salt and black pepper
• Fresh basil or parsley, for garnish

Instructions

1. 1

   Season the chicken: Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

2. 2

   Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken until golden and cooked through, 5–7 minutes. Transfer to a plate.

3. 3

   Build the aromatics: Add remaining oil and the onion. Cook 3 minutes until soft. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.

4. 4

   Add sun-dried tomatoes and liquids: Stir in sun-dried tomatoes, chicken broth, and cream. Scrape up any browned bits from the pan.

5. 5

   Cook the gnocchi: Add gnocchi to the skillet, submerge in the sauce, and simmer over medium heat for 4–5 minutes, stirring occasionally, until tender and slightly thickened.

6. 6

   Finish the sauce: Lower heat. Stir in Parmesan until melted and smooth. Add spinach and fold gently until wilted, 1–2 minutes.

7. 7

   Return chicken: Add chicken and any juices back to the skillet. Simmer 1 minute to warm through. Taste and adjust salt and pepper.

8. 8

   Serve: Top with fresh basil or parsley and extra Parmesan. Serve hot.