One Pan Creamy Chicken with Sun-Dried Tomatoes and Gnocchi

Jump to recipe

When my husband and son took a bite of the chicken, their initial reaction was....hmmmm...I'm not sure why they had to close their eyes, but they appear to have enjoyed it!

I adapted this recipe from Delish, when I was looking for chicken recipe that I can mix Sauvignon Blanc and gnocchi in one meal. This is an all-in-one chicken dinner that is cooked and baked in a single pan. I prefer using thighs in most chicken recipes because they are less dense, chewy, and absorb more flavor when cooked than breasts. This recipe is a flavor explosion, mixing the tanginess of sun-dried tomatoes with the sweetness of the creamy sauce, and the soft, chewy texture of gnocchi adds to the enjoyment of eating this meal. After a hard day at work, this complete dinner with protein (chicken), carbohydrate (gnocchi), veggies (spinach), and fruit (tomatoes) will undoubtedly fulfill your hunger. So, if you want to treat yourself to a hearty healthy lunch, this chicken recipe will provide you with the satisfaction you've been craving...Enjoy!

Serves 4-6

Ingredients:

• 6 bone-in, skin-on chicken thighs

• 1 1/2 tsp. mixed Italian herbs

• 1 tsp. sweet paprika

• salt and ground black pepper

• 2 tbsp extra-virgin olive oil

• 1/4 cup sliced drained oil-packed sun-dried tomatoes, plus 1 tbsp. oil from jar

• 4 cloves garlic, finely chopped

• 1/2 cup Sauvignon Blanc (or any white wine)

• 1 1/2 cup chicken stock

• 1/2 cup heavy cream

• 3-4 tbsp sugar

• 500 g gnocchi

• 140 g baby spinach

• 1/4 cup finely grated Parmesan

Let's cook!

1. Preheat oven to 200°C (180ºC Fan). Season chicken on both sides with Italian seasoning, paprika, salt, and pepper.

2. In a pan over medium-high heat, heat olive oil. Add chicken and cook until golden brown, about 4 minutes per side. Transfer chicken to a plate.

3. Return pan to medium-high heat and heat tomato oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring, until reduced by half, about 1 minute more.

4. Add stock, then slowly stir in cream and sugar. Bring to a simmer and stir in gnocchi, tomatoes, and 1/2 teaspoon salt. Return chicken to pan.

5. Bake until chicken is cooked through and a thermometer inserted into thickest part registers 176F (80C), 20 to 25 minutes.

6. Transfer chicken to a plate. Add spinach and Parmesan to pan. Cook, stirring, until spinach wilts, about 2 minutes. Return chicken to pan; season with salt and pepper.

7. Serve and enjoy!