Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized pieces
- 3 cups potato gnocchi (fresh or packaged)
- 5 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup baby spinach leaves
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken pieces dry and season with salt, black pepper, paprika, and dried Italian herbs.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken pieces and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add 1 tablespoon olive oil and 1 tablespoon butter. Add gnocchi and cook for 3–4 minutes until golden. Remove and set aside with chicken.
- Lower heat to medium, add remaining butter, and sauté minced garlic for 30 seconds without browning.
- Pour in chicken broth and scrape skillet bottom to loosen browned bits. Add heavy cream and simmer for 2–3 minutes until sauce thickens slightly.
- Stir in spinach and cherry tomatoes, cook until spinach wilts and tomatoes soften, about 2 minutes.
- Return chicken and gnocchi to skillet, stir gently to coat in sauce, and simmer 2–3 minutes. Adjust seasoning as needed.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
For a lighter dish, reduce heavy cream and add more chicken broth.
Substitute baby spinach with kale or Swiss chard for variation.
Use turkey bacon or chicken ham as protein alternatives if desired.
Avoid adding wine or any alcoholic beverages; chicken broth and cream provide ample richness.
- Prep Time: 10
- Cook Time: 20