Marry Me Chicken Gnocchi

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A creamy, one-pan dinner with juicy chicken, pillowy gnocchi, and a rich sun-dried tomato parmesan sauce. Ready in 30 minutes with no extra dishes and no pre-boiling the gnocchi. It tastes like a restaurant meal but comes together on a busy weeknight without any fuss.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings: servings

Author: abbey holt

Ingredients

1-1½ lbs chicken breast or tenders cut into bite sized pieces
salt
pepper
garlic powder
1 tbsp olive oil
2 tbsp butter
3-4 cloves garlic minced
½ cup sun-dried tomatoes chopped ( he kind in the jar)
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan
1 tsp Italian seasoning
16 oz. potato gnocchi (1 package) shelf stable is recommended
handful fresh spinach
red pepper flakes and fresh basil optional

Instructions

Season chicken with salt, pepper, and garlic powder.
1-1½ lbs chicken breast or tenders , salt
Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through. Remove and set aside.
1 tbsp olive oil
In the same pan, melt butter and sauté garlic and sun-dried tomatoes until fragrant.
2 tbsp butter, 3-4 cloves garlic, ½ cup sun-dried tomatoes
Pour in chicken broth and heavy cream, then stir in Parmesan and Italian seasoning. Let simmer until slightly thickened.
1 cup chicken broth, 1 cup heavy cream, ½ cup grated Parmesan, 1 tsp Italian seasoning
Add gnocchi directly into the sauce and cook until tender (about 3–5 minutes).
16 oz. potato gnocchi
Stir in spinach until wilted.
handful fresh spinach
Slice or return chicken to the pan and coat in the sauce.
Finish with extra Parmesan, red pepper flakes, and fresh basil if desired.
red pepper flakes and fresh basil

Video

Notes

Use freshly grated Parmesan, not the bag. Pre-grated contains anti-caking agents that cause the sauce to clump and turn grainy.
Let the sauce simmer for 3 to 4 minutes before adding the gnocchi. It should coat the back of a spoon. If you add the gnocchi too early, the sauce will be watery.
Shelf-stable gnocchi is the most reliable option. Refrigerated works but cooks faster. Avoid frozen — it releases extra water and thins the sauce.
Pull the gnocchi a minute earlier than you think. It continues to soften in the hot sauce off the heat.
Don't crowd the pan when searing the chicken. Work in batches if needed. Crowding causes the chicken to steam instead of sear, and you lose flavor.
If the sauce gets too thick, add a small splash of broth and stir.
Chicken thighs work great here too. They're juicier and more forgiving than breasts with the same cook time.
To make ahead, prepare the sauce 1 to 2 days in advance and cook the gnocchi fresh when ready to serve.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Not recommended for freezing.
Reheat on the stovetop over low heat with a splash of broth or cream.

Nutrition