Ingredients

1 tablespoon olive oil

1 lb. chicken breasts, pounded thin or thinly sliced

1 tablespoon seasoning of choice (such as rotisserie chicken seasoning)

1 tablespoon olive oil

1 large shallot, thinly sliced or minced

1/4 cup sun-dried tomatoes packed in oil, drained

12 ounces store-bought gnocchi

2 cups chicken broth (more as needed)

1/2 cup cream

1 cup packed spinach leaves, torn into smaller pieces

Salt and pepper, to taste

Fresh thyme, to taste

Grated Parmesan, to taste

Instructions

Step 1: Heat 1 tablespoon olive oil in a large, wide skillet over medium-high heat. Season the chicken on both sides evenly with your seasoning blend. Add the chicken to the hot pan and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.

Step 2: In the same pan, add the remaining tablespoon of olive oil, the sliced shallots, and drained sun-dried tomatoes. Sauté for about 5 minutes until the shallots turn golden and soften.

Step 3: Add the gnocchi and chicken broth to the pan. Simmer for 5 minutes until the gnocchi are tender and cooked through.

Step 4: Stir in the cream and torn spinach leaves. Let the mixture simmer gently for a few minutes to thicken the sauce and allow the spinach to wilt.

Step 5: Season the sauce with salt, pepper, and fresh thyme leaves to your taste. Return the cooked chicken to the pan, heating it through in the creamy sauce.

Step 6: Serve pieces of chicken with a generous scoop of the creamy gnocchi and spoon some extra sauce over the top. Finish with a sprinkle of grated Parmesan for extra flavor.

Tips & Variations

For a flavor boost, try swapping out sun-dried tomatoes for roasted red peppers.

Use fresh gnocchi if available; it cooks faster and has a lighter texture.

Add a pinch of red pepper flakes to the sauce for a subtle heat.

Substitute baby kale or Swiss chard if you don’t have spinach.

If you prefer, replace cream with half-and-half for a lighter sauce, but reduce simmering time to prevent curdling.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works perfectly. Just add a minute or two to the simmering time to ensure they are cooked through.

What can I substitute for cream in the sauce?

You can use half-and-half or whole milk as a lighter option, but the sauce will be less rich and may need less simmering to avoid curdling. For a dairy-free version, coconut milk can work, though it will add a subtle coconut flavor.