One-Pan Creamy Sun-Dried Tomato Chicken & Gnocchi

By Laura RegePublished: Apr 9, 2023

one pan creamy sundried tomato chicken gnocchi

PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

We might seem gnocchi-crazed here at Delish, but can you blame us? In this simple one-pot supper, the gnocchi is cooked in a creamy sauce and paired with chicken thighs. The sauce is a simple mix of broth and cream, plus sun-dried tomatoes. We love using sun-dried tomatoes for their rich, concentrated flavor. They taste like supercharged tomatoes and make everything they’re in even more craveable. As the gnocchi bubbles along in the sauce, it soaks up all of that delicious flavour.

When you’re shopping, look for bone-in, skin-on chicken thighs that are on the smaller side. Choosing smaller chicken thighs will make sure the meat cooks in the same amount of time as the gnocchi. If you can only find large chicken thighs, cut them down a bit and save the chicken scraps for a stir-fry. You can swap chicken breasts in for the thighs, but you’ll need to reduce the cooking time since they cook much faster.

After the chicken and gnocchi are out of the oven, the chicken gets a quick rest and some grated Parm and a bag of baby spinach get stirred in with the gnocchi. The hit of green looks great and also makes this a true one-pot meal, no side dish required.

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Yields:: 4 - 6 serving(s)
Prep Time:: 5 mins
Total Time:: 45 mins

Ingredients

6
(170g) bone-in, skin-on chicken thighs
1 1/2 tsp.
mixed Italian herbs
1 tsp.
sweet paprika
Flaky sea salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
30 g
thinly sliced drained oil-packed sun-dried tomatoes, plus 1 tbsp. oil from jar
4
cloves garlic, finely chopped
120 ml
dry white wine
400 ml
chicken stock
120 ml
double cream
500 g
gnocchi
140 g
baby spinach
50 g
finely grated Parmesan

Directions

1. Step 1Preheat oven to 200°C (180ºC Fan). Season chicken on both sides with Italian seasoning, paprika, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. 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.
2. Step 2Return 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. Add stock, then slowly stir in cream. Bring to a simmer and stir in gnocchi, tomatoes, and 1/2 teaspoon salt. Return chicken to pan.
3. Step 3Bake until chicken is cooked through and a thermometer inserted into thickest part registers 80°C, 14 to 16 minutes.
4. Step 4Transfer 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.