One-Pan Creamy Sun-Dried Tomato Chicken & Gnocchi

By Laura RegePublished: Apr 10, 2023

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one pan creamy sundried tomato chicken gnocchi

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

We might seem gnocchi-crazed here at Delish, but can you blame us? The puffy little potato dumplings get roasty toasty in sheet-pan burrata Caprese gnocchi, masquerade as mac and cheese in four-cheese gnocchi bake, and take a turn on the grill in the tomato gnocchi kebabs. Talk about range!

In this simple skillet supper, the gnocchi is cooked in a creamy sauce and paired with chicken thighs. The sauce is a simple mix of broth and cream, plus sun-dried tomatoes. We love using sun-dried tomatoes for their rich, concentrated flavor. They taste like supercharged tomatoes and make everything they’re in even more craveable. As the gnocchi bubbles along in the sauce, it soaks up all of that delicious flavor.

When you’re shopping, look for bone-in, skin-on chicken thighs that are on the smaller side, about five ounces each. Choosing smaller chicken thighs will make sure the meat cooks in the same amount of time as the gnocchi. If you can only find large chicken thighs, cut them down a bit and save the chicken scraps for a stir-fry. You can swap chicken breasts in for the thighs, but you’ll need to reduce the cooking time since they cook much faster.

After the chicken and gnocchi are out of the oven, the chicken gets a quick rest and some grated Parm and a box of baby spinach get stirred in with the gnocchi. The hit of green looks great and also makes this a true one-pot meal, no side dish required.

Made this? Let us know how it went in the comments below!

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Yields:: 4 - 6 serving(s)
Prep Time:: 5 mins
Total Time:: 45 mins

Ingredients

6
(5-oz.) bone-in, skin-on chicken thighs
1 1/2 tsp.
dried Italian seasoning
1 tsp.
sweet paprika
Kosher salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
1/2 c.
thinly sliced drained oil-packed sun-dried tomatoes, plus 1 tbsp. oil from jar
4
cloves garlic, finely chopped
1/2 c.
dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 3/4 c.
low-sodium chicken broth
1/2 c.
heavy cream
1
(17-oz.) package gnocchi
1
(5-oz.) package baby spinach
1/2 c.
finely grated Parmesan

Directions

1. Step 1Preheat oven to 400°. Season chicken on both sides with Italian seasoning, paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 4 minutes per side. Transfer chicken to a plate.
2. Step 2Return skillet to medium-high heat and heat tomato oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by half, about 1 minute more. Add broth, then slowly stir in cream. Bring to a simmer and stir in gnocchi, tomatoes, and 1/2 teaspoon salt. Return chicken to pan.
3. Step 3Bake until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 175°, 14 to 16 minutes.
4. Step 4Transfer chicken to a plate. Add spinach and Parmesan to skillet. Cook, stirring, until spinach wilts, about 2 minutes. Return chicken to skillet; season with salt and pepper.