Ingredients You’ll Need
- For the Chicken
- 2 large chicken breasts, cut into cubes
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter
- For the Creamy Sauce
- 2 tbsp minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- â…“ cup sun-dried tomatoes, chopped
- For the Gnocchi
- 1 package (about 16 oz) shelf-stable or refrigerated gnocchi
How to Make It
1. Prep the Chicken: In a shallow bowl, mix together the flour, salt, pepper, paprika, and garlic powder. Cut your chicken breasts into bite-sized cubes and dredge them in the flour mixture until they’re evenly coated.
2. Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the floured chicken pieces. Cook for 4 to 5 minutes on each side until they’re golden brown and reach an internal temperature of 165°F. Take the chicken out and set it aside on a plate.
3. Start the Sauce: In the same skillet (don’t clean it – all those browned bits add flavor), add the minced garlic. Cook for about 30 seconds until fragrant. Pour in the chicken broth and heavy cream, stirring constantly. Add the Parmesan cheese and keep stirring until it melts into a smooth sauce.
4. Season the Sauce: Stir in the chopped sun-dried tomatoes, red pepper flakes, oregano, and thyme. Mix everything together well and let it simmer. Lower the heat to medium-low or low.
5. Cook the Gnocchi: Add the package of gnocchi to the sauce. Cover the skillet and let it cook for 2 to 3 minutes, or until the gnocchi are tender and cooked to your liking. They should be soft and pillowy.
6. Combine and Serve: Once the gnocchi are tender, add the cooked chicken back to the skillet. Toss everything together gently so the chicken and gnocchi are coated in that creamy sauce. Serve hot and enjoy your one-pan dinner.
Extra Information
- This is a true one-pan meal – everything cooks in the same skillet for easy cleanup.
- Shelf-stable gnocchi works great for this and doesn’t need to be boiled first – it cooks right in the sauce.
- Don’t clean the skillet after cooking the chicken – those browned bits add tons of flavor to the sauce.
- The red pepper flakes add a subtle kick, but you can leave them out if you don’t like heat.
- Leftovers keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.
- This looks fancy enough for company but is easy enough for a busy weeknight.
Essential Tools
- Large skillet with lid
- Shallow bowl for dredging
- Wooden spoon or spatula
- Meat thermometer (optional but helpful)
- Plate for cooked chicken