Creamy one-pan blend of chicken, gnocchi, spinach, and sun-dried tomatoes with rich Parmesan cheese.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 cup sun-dried tomatoes, drained and sliced
05 - 3 cups fresh baby spinach
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 1 cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
→ Starches
10 - 1 package (about 18 ounces) potato gnocchi (fresh or shelf-stable)
→ Liquids & Oils
11 - 2 tablespoons olive oil
12 - 1/2 cup low-sodium chicken broth
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and black pepper, to taste
# Steps to Follow:
01 - Set the oven to 400°F (200°C) to preheat.
02 - In a large ovenproof skillet or casserole dish, heat olive oil over medium-high heat. Add chicken pieces, season with salt and black pepper, and sauté for 3 to 4 minutes until lightly browned but not cooked through. Transfer chicken to a plate and set aside.
03 - Add diced yellow onion to the same skillet and cook for 2 to 3 minutes until softened. Add minced garlic and stir for 30 seconds until aromatic.
04 - Add sun-dried tomatoes and potato gnocchi to the pan. Pour in chicken broth, heavy cream, and whole milk. Stir in dried Italian herbs and red pepper flakes.
05 - Return browned chicken pieces to the skillet. Stir well and bring mixture to a gentle simmer.
06 - Fold in fresh baby spinach and cook for about 1 minute until just wilted.
07 - Sprinkle grated Parmesan and shredded mozzarella evenly over the mixture.
08 - Transfer the skillet or dish to the oven and bake for 15 to 18 minutes until bubbling and the cheese is golden brown.
09 - Remove from the oven and let cool for 5 minutes before serving.
