A comforting and easy one-pan meal featuring tender chicken, pillowy gnocchi, and a creamy garlic Parmesan sauce, all cooked together in a skillet for a delicious, hearty dinner.
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1 cup yellow onion, diced
3 cloves garlic, minced
1 cup carrots, peeled and thinly sliced
1 cup baby spinach leaves
1 cup cherry tomatoes, halved
1 package (16 ounces) potato gnocchi
2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
1/4 teaspoon crushed red pepper flakes
Fresh parsley, chopped, for garnish
Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and dried Italian seasoning.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add diced onion and sliced carrots. Cook for 4-5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Add the gnocchi to the skillet and bring the mixture to a simmer. Cook for 3-4 minutes, stirring occasionally, until the gnocchi are tender and have absorbed some of the sauce.
Return the cooked chicken to the skillet along with the baby spinach and cherry tomatoes.
Stir in the butter, grated Parmesan cheese, and crushed red pepper flakes. Cook for another 2 minutes until the spinach is wilted and the sauce is creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and garnish with chopped fresh parsley before serving.