Chicken Gnocchi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

1 ½ lb. boneless, skinless chicken thighs (about 6 pieces)

Salt and pepper (to taste)

¼ cup unsalted butter

1 medium onion (chopped)

3 cloves garlic (minced)

¼ cup sun-dried tomatoes (chopped)

1 tsp. Italian seasoning

¼ tsp. red pepper flakes

1 tsp. sweet paprika

1 cup chicken broth

1 lb. potato gnocchi

¾ cup heavy cream

½ cup freshly grated Parmesan cheese

4 cups baby spinach (roughly chopped)

Instructions

Season the chicken thighs generously with salt and pepper.

Heat butter in a large skillet over medium heat, then add the chicken thighs. Cook each side for 4 to 5 minutes until golden and cooked through. Transfer to a plate and set aside.

In the same skillet, add the chopped onion and cook for 3 minutes until softened. Add minced garlic and stir for 30 seconds.

Add chopped sun-dried tomatoes, Italian seasoning, red pepper flakes, and sweet paprika. Cook for about a minute.

Pour in the chicken broth and add the gnocchi. Let it simmer for 3 to 5 minutes, stirring occasionally until the gnocchi is tender.

Reduce heat and stir in heavy cream and Parmesan cheese. Cook for 1 to 2 minutes until the sauce thickens slightly.

Add baby spinach and cook until wilted, about 1 to 2 minutes. Return the chicken thighs to the pan and coat with the creamy sauce.

Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

• Calories: 600 kcal