Okay, so you know how sometimes you just want something *really* good for dinner, but the thought of a sink full of dishes makes you want to just order pizza? Yeah, me too. That’s exactly why I dreamed up this Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi! Seriously, it’s a game-changer. It’s the kind of meal that looks way fancier and tastes way more gourmet than the amount of effort you actually put in. I’ve been tweaking this recipe for ages, trying to get that perfect balance of creamy tang from the sun-dried tomatoes and the pillowy goodness of the gnocchi, all while cooking in ONE pan. For real, less cleanup means more time chilling with a glass of wine, which is always a win in my book. This is one of those dishes I whip up when I’m craving comfort but short on time, and it *never* disappoints. You can learn a bit more about my kitchen adventures here!
Why You’ll Love This Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
Seriously, this dish is a weeknight superhero! You’ll be obsessed for so many reasons:
- Super Speedy: We’re talking dinner on the table in under 40 minutes, which is my kind of magic.
- Minimal Cleanup: One skillet means way less scrubbing later. Yes, please!
- Flavor Explosion: That creamy, tangy sun-dried tomato sauce with tender chicken and soft gnocchi? Pure bliss.
- Seriously Satisfying: It’s hearty, comforting, and feels like a restaurant-quality meal.
Gather Your Ingredients for Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
Alright, let’s get you prepped! The beauty of this recipe is that it uses pretty common stuff you probably have or can grab easily. Here’s what you’ll need to make that magic happen:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into about 1-inch pieces (thighs stay so juicy!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced (don’t skimp here, garlic is key!)
- 1/2 cup sun-dried tomatoes, drained and chopped (the oil-packed ones are great!)
- 1 1/2 cups chicken broth
- 1 cup heavy cream (this is for that luscious sauce)
- 1/4 cup grated Parmesan cheese, plus extra for dusting
- 1 (16 ounce) package potato gnocchi (the shelf-stable kind works perfectly!)
- 2 cups fresh spinach (it wilts down, so don’t be afraid!)
- Fresh basil, for a pretty garnish (totally optional but looks fancy!)
Step-by-Step Guide to Making Your Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
Alright, let’s dive in and make this dish happen! It’s honestly so straightforward, you’ll be amazed. Just grab your favorite skillet – a nice big one is best – and let’s get cooking.
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Brown the Chicken: First things first, we need to get some flavor going! Heat up that tablespoon of olive oil in your big skillet over medium-high heat. You want it nice and hot, but not smoking. Toss in your chicken pieces, give them a good sprinkle of salt and pepper, and let them sizzle away. You’re looking for a lovely golden-brown color on all sides, which usually takes about 5-7 minutes. Don’t worry about cooking them all the way through just yet; we’re just giving them a nice start.
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Add Aromatics: Now for the fragrant stuff! Throw in your minced garlic and chopped sun-dried tomatoes. Give it a quick stir for about a minute. You’ll smell that wonderful aroma – that’s your cue that the flavors are starting to meld beautifully. Be careful not to burn the garlic, so keep an eye on it!
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Build the Sauce Base: Pour in that chicken broth and heavy cream. Now comes the part where you get to be a little chef and scrape up all those delicious browned bits stuck to the bottom of the pan. Those little bits are pure gold, packed with flavor! Bring this mixture up to a gentle simmer, just bubbling lightly around the edges.
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Gnocchi Time! Stir in your grated Parmesan cheese until it’s all melty and gorgeous. Then, add the star of the show – the gnocchi! Give everything a good stir to make sure the gnocchi are coated in that dreamy sauce. Now, turn the heat down to medium-low, pop a lid on your skillet, and let it simmer for about 8-10 minutes. This is where the gnocchi will cook through and get perfectly tender, soaking up all that yummy sauce. Give it a gentle stir halfway through, just to make sure nothing is sticking.
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Wilt That Spinach: Once the gnocchi are tender, it’s time for the greens! Stir in your fresh spinach. It might look like a lot, but trust me, it wilts down super fast, usually in just 1-2 minutes. You just want it to be tender and bright green. This adds a lovely bit of freshness and color to the dish.
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Serve it Up: And there you have it! Your Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi is ready to go. Dish it all out while it’s hot and steamy. I love to top mine with a little extra Parmesan and some fresh, chopped basil if I have it on hand – it just makes it feel extra special. If you want to see how I put together another equally delicious weeknight wonder, check out this amazing recipe!
Tips for the Perfect One Skillet Sun Dried Tomato Chicken Gnocchi
Listen, making this dish is pretty foolproof, but I’ve picked up a few little tricks along the way that make it *extra* special. Trust me, these small things really make a difference!
- First off, don’t overcrowd the pan when you’re browning the chicken. If you cram too much in there, it’ll steam instead of browning. You want that delicious crust! If you have a lot of chicken, just do it in two batches.
- When it comes to the gnocchi, use the shelf-stable kind if you can. They tend to hold their shape better in this sauce than the refrigerated ones, which can sometimes get a little mushy. Just simmer them until they float and are tender, usually about 8-10 minutes.
- For that sauce, use good quality sun-dried tomatoes packed in oil. They have a richer flavor and softer texture than the dry ones, and you can even use a little of that oil in the pan initially for extra flavor!
- My absolute favorite little tweak? A tiny pinch of red pepper flakes tossed in with the garlic. It just gives the dish a subtle warmth without making it spicy, and it really makes those sun-dried tomato flavors pop. Fancy a peek at another favorite dish of mine? You might like this recipe!
Ingredient Notes and Substitutions
Sometimes you might be missing an ingredient, or maybe you’re curious about what works best. For this delish chicken gnocchi, a few things can be swapped! If you can’t find chicken thighs – no worries – boneless, skinless chicken breasts work too, just make sure not to overcook them. And if heavy cream isn’t on your shelf, half-and-half is a decent substitute, though your sauce might be a tad thinner. For those sun-dried tomatoes, the oil-packed ones are usually my go-to because they’re softer and have a richer flavor; just drain them well!
Serving Suggestions for Your Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
This dish is pretty amazing on its own, honestly, but if you want to round out the meal, I have a few favorite ideas! A simple green salad with a light vinaigrette is always a good contrast to the creamy sauce. Or, you know, some crusty bread for mopping up every last bit of that delicious sauce is never, ever a bad idea. You could also try the Garlic Butter Shrimp Scampi as a delightful appetizer!
Storage and Reheating Instructions
Got leftovers? Lucky you! Let your skillet chicken gnocchi cool down completely. Then, pop it into an airtight container and stash it in the fridge. It should stay yummy for about 3-4 days. To reheat, I like to gently warm it in a skillet over low heat with a splash of extra broth or water, or you can pop it in the microwave. Just be gentle so those gnocchi don’t turn to mush!
Frequently Asked Questions about Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
Got questions about this speedy skillet wonder? I’ve got answers! This recipe is pretty forgiving, but here are a few things people often ask:
Can I use store-bought gnocchi?
Absolutely! That’s what I usually do for this dish. The shelf-stable potato gnocchi you find in most grocery stores work perfectly. Just toss them in during step 4 and cook until they’re tender and float to the top, which usually takes about 8-10 minutes. They soak up that sauce like a dream!
What kind of chicken is best for this recipe?
I really love using boneless, skinless chicken thighs because they stay super moist and tender, even with the saucy cooking. But if you prefer chicken breast, you can totally use that! Just make sure you cut it into bite-sized pieces and don’t overcook it. You want it nicely browned but not tough.
How can I make this vegetarian or vegan?
To make this dish vegetarian, just swap the chicken for some hearty mushrooms (like cremini or shiitake) or add extra veggies like zucchini or bell peppers. For a vegan version, skip the chicken and Parmesan, use a good quality plant-based cream alternative for the sauce, and maybe add some pan-fried tofu or your favorite plant-based protein!
My sauce seems a little thin. What can I do?
No worries if your sauce isn’t as thick as you’d like! You have a couple of easy options. You can let it simmer uncovered for a few extra minutes after adding the gnocchi to let some of the liquid evaporate. Or, my favorite trick: whisk together a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then stir it into the simmering sauce. It’ll thicken up beautifully in just a minute or two!
Can I add more veggies?
Oh, for sure! This skillet dish is super adaptable. I often toss in some chopped bell peppers or zucchini along with the garlic and sun-dried tomatoes. Broccoli florets or peas are also great additions. Just make sure any extra veggies get cooked through before you add the gnocchi. If you’re looking for more speedy dinner ideas, feel free to reach out!
Nutritional Information (Estimated)
Just a heads-up, these numbers are approximate estimates! Your actual nutritional values might change a bit depending on the specific brands and ingredients you use. But generally, for one serving of this delish skillet chicken gnocchi, you’re looking at around:
- Calories: 650
- Fat: 40g
- Protein: 30g
- Carbohydrates: 45g
It’s a pretty satisfying meal that balances macros nicely!
Print
Irresistible One Skillet Sun Dried Tomato Chicken Gnocchi
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy one-skillet meal featuring tender chicken, soft gnocchi, and a creamy sun-dried tomato sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package potato gnocchi
- 2 cups fresh spinach
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, salt, and pepper. Cook until browned on all sides, about 5-7 minutes.
- Add minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 1 minute until fragrant.
- Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in Parmesan cheese and gnocchi. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until gnocchi are cooked through and tender.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- If you don’t have heavy cream, you can use half-and-half, but the sauce may be thinner.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: one skillet, chicken, gnocchi, sun dried tomato, creamy sauce, quick dinner, easy recipe