Creamy Tuscan Garlic Chicken with Parmesan Gnocchi
Creamy Tuscan Garlic Chicken with Parmesan Gnocchi
Course: DinnerCuisine: ItalianDifficulty: Medium4
servings15
minutes30
minutes45
minutesCreamy Tuscan Garlic Chicken with Parmesan Gnocchi is a comforting one-pan dinner that’s packed with rich, restaurant-quality flavor. Tender seared chicken is simmered in a velvety garlic Parmesan cream sauce with sun-dried tomatoes and fresh spinach, then paired with soft potato gnocchi that soak up every bite of the sauce. It’s an easy weeknight meal that’s elegant enough for guests while coming together in under an hour. If you’re looking for a hearty dinner that’s creamy, savory, and full of Italian-inspired flavors, this recipe is sure to become a family favorite.
Ingredients
- For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp smoked paprika
- For the Tuscan Sauce
2 tbsp unsalted butter
6 cloves garlic, minced
1 cup chicken broth
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
1 cup sun-dried tomatoes, chopped
2 cups fresh baby spinach
Salt and pepper to taste
- For the Parmesan Gnocchi
16 oz potato gnocchi (homemade or store bought)
2 tbsp butter
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
- Garnish
Fresh basil
Additional Parmesan cheese
Cracked black pepper
Directions
- Sear the Chicken
- Pat the chicken dry and season both sides with the salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
- Make the Tuscan Sauce
- Reduce the heat to medium. Add the butter and garlic to the same skillet and cook for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Simmer for 3–4 minutes until the sauce begins to thicken.
- Add the chopped sun-dried tomatoes and spinach, cooking just until the spinach wilts.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 3–4 minutes.
- Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Cook the gnocchi according to the package directions, usually about 2–3 minutes or until they float. Drain well.
- In a separate skillet, melt the butter over medium heat. Add the gnocchi and cook for 2–3 minutes until lightly golden.
- Sprinkle with Parmesan cheese and parsley, tossing until evenly coated.
- Serve
- Plate the Parmesan gnocchi and top with the creamy Tuscan chicken. Spoon plenty of the garlic Parmesan sauce over everything.
- Finish with fresh basil, extra Parmesan, and cracked black pepper.
Notes
- Freshly grated Parmesan melts much smoother than pre-shredded cheese.
- Leftovers reheat well with a splash of cream or chicken broth to loosen the sauce.
