Ingredients
2 large chicken breasts, cubed
1/2 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
2 tbsp minced garlic
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp red pepper flakes
1/3 cup sun-dried tomatoes, chopped
1 pack gnocchi
Steps
Mix flour, salt, pepper, paprika, and garlic powder in a bowl.
Dredge chicken cubes in the flour and seasoning mixture until evenly coated.
Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
Add minced garlic, chicken broth, heavy cream, and Parmesan cheese to the skillet. Stir continuously until combined.
Stir in sun-dried tomatoes, red pepper flakes, oregano, and thyme. Simmer on medium-low heat.
Add gnocchi to the skillet, cover, and cook for 2-3 minutes or until tender.
Return the cooked chicken to the skillet, mix well with the sauce and gnocchi, and serve immediately.
Required Tools
- Skillet
- Mixing bowl
- Spatula