Creamy Chicken and Gnocchi

This recipe is sponsored by DeLallo.

I knew my husband would love this one, but I kept my cool. One bite in and he goes, “Whoa. That’s really good.”

Think: juicy, golden pan-fried chicken tucked into a silky, shallot-and-tomato cream sauce with pillowy gnocchi. Cozy, rich, and so satisfying.

I’m team store-bought gnocchi here to keep weeknights easy. DeLallo is my go-to for Italian staples, and their gnocchi lineup is great — classic, mini, even gluten-free. In the Twin Cities, I found a wide selection at Cub Foods; you can also order online.

We served it with a simple green salad, and dinner was done in 30 minutes. Clean plates all around, and one of my girls went back for seconds on the gnocchi. Also excellent with chicken meatballs.

It’s giving full-on “Marry Me” vibes. Hope you love it.

How to make this chicken and gnocchi

1. Pan-fry the chicken.

• Slice two chicken breasts in half horizontally so they’re thin. Coat well with your favorite all-purpose seasoning.
• Sear in a hot skillet with a little oil, 3–4 minutes per side, until golden and 165°F. Set aside.

1. Cook down the shallots.

• In the same pan, sauté shallots and sun-dried tomatoes until softened and golden.

1. Add gnocchi and broth.

• Stir in gnocchi and chicken broth; simmer a few minutes until the gnocchi are tender.

1. Add cream and spinach.

• Stir in cream, spinach, salt, pepper, thyme, and anything else you love (a pinch of red pepper flakes is great). Simmer to thicken.

1. Bring the chicken back.

• Nestle the chicken into the sauce. Spoon extra sauce over the top. It’s a one-pan showstopper.

Recipe: Creamy Chicken and Gnocchi
Author: Lindsay
Total time: 30 minutes
Yield: 4 servings

Description
Fast, easy, and so luscious. Add a simple green salad and call it dinner.

Ingredients

Chicken

• 1 tablespoon olive oil
• 1 lb chicken breasts, pounded thin or halved horizontally
• 1 tablespoon seasoning of choice (I like McCormick Rotisserie Chicken Seasoning)

Gnocchi

• 1 tablespoon olive oil
• 1 large shallot, thinly sliced or minced
• 1/4 cup sun-dried tomatoes in oil, drained (love DeLallo’s), or see notes
• 12 ounces store-bought gnocchi (I use DeLallo)
• 2 cups chicken broth (more as needed)
• 1/2 cup cream
• 1 cup packed spinach leaves, torn

Finishers

• Salt and pepper, to taste
• Fresh thyme leaves, to taste
• Grated Parmesan, to taste

Instructions

1. Chicken: Heat oil in a large skillet over medium-high. Season chicken generously on both sides. Sear 3–4 minutes per side until golden and cooked through (165°F). Remove and set aside.
2. Shallots: In the same pan, add oil, shallots, and sun-dried tomatoes. Sauté about 5 minutes until soft and lightly golden.
3. Gnocchi: Add gnocchi and broth. Simmer 5 minutes, stirring occasionally, until the gnocchi are tender and the liquid reduces slightly.
4. Cream: Stir in cream and spinach. Keep at a low simmer a few minutes to thicken. Add more broth if needed to loosen.
5. Season and serve: Season with salt, pepper, and fresh thyme. Return chicken to the pan, spoon over sauce, and finish with Parmesan. Serve immediately.

Notes

• Not into sun-dried tomatoes? DeLallo Tomato Bruschetta is juicier and less chewy — great flavor and texture.
• For broth, I love Better Than Bouillon chicken base mixed with water (about 1 heaping tablespoon per 2 cups water) for a richer taste.
• Swap idea: Chicken meatballs work beautifully.

Keywords: potato gnocchi, gnocchi recipe, skillet gnocchi, creamy gnocchi, gnocchi and chicken

Thank you to DeLallo for sponsoring this recipe.

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