Easy One Skillet Sun-Dried Tomato Chicken and Gnocchi

Okay, gather ’round, friends! Let me tell you about a dish that’s saved dinner at my house more times than I can count: one skillet sun-dried tomato chicken and gnocchi. It all started on a particularly hectic Wednesday. The kids had soccer practice, I was swamped with work, and the thought of making a complicated dinner made me want to hide under the covers. I peeked into the fridge, saw some leftover cooked chicken, a jar of sun-dried tomatoes, and a package of gnocchi, and a lightbulb went off. Could I throw it all together in one pan and call it dinner? The answer, thankfully, was a resounding YES!

The aroma of garlic and sun-dried tomatoes filled the kitchen, and even my picky eater was hovering, asking when dinner would be ready. Picture tender, juicy chicken nestled amongst pillowy gnocchi, all coated in a creamy, flavorful sauce bursting with sun-dried tomato goodness. My husband declared it a masterpiece, and the kids devoured every last bite. Even on my busiest weeknights, this comes together in under 30 minutes, making it an absolute lifesaver. I know how daunting weeknight dinners can be, so I want to share this simple and delicious recipe with you. It’s so quick, so easy, and so satisfying. Trust me, your family will love this as much as mine does!

Ingredients

Here’s what you’ll need to whip up this comforting dish. The best part? You can easily adapt it to your family’s preferences and what you have on hand.

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• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces: I usually buy a large pack of chicken breasts at the beginning of the week and cook them up. This makes weeknight meals like this even faster.
• 1 tbsp olive oil: I always have a big bottle of extra virgin olive oil in my pantry. It’s a kitchen staple.
• 1/2 cup sun-dried tomatoes, oil-packed, drained: I prefer the oil-packed ones for flavor, but if you only have dry-packed, you can rehydrate them in warm water for a few minutes.
• 2 cloves garlic, minced: Freshly minced garlic is key here. Trust me, it makes all the difference. I even bought one of those garlic mincers to make it easier. The pungency and aroma of fresh garlic elevate the entire dish.
• 1 tsp dried Italian seasoning: A good Italian seasoning blend is a must-have in any kitchen. You can also use a mix of dried oregano, basil, and thyme. I prefer to make my own blend so I can control the ratios of each herb.
• 1/2 tsp salt: I like to use kosher salt for cooking. Its larger crystals distribute flavor more evenly.
• 1/4 tsp black pepper: Freshly ground black pepper adds a nice kick. I keep a pepper grinder handy for that purpose.
• 1 (17.6 oz) package gnocchi: Shelf-stable gnocchi is my go-to for convenience, but you can also use refrigerated gnocchi.
• 1 cup chicken broth: Low-sodium chicken broth is always a good choice, so you can control the saltiness of the dish. Homemade chicken broth will add even more depth of flavor.
• 1/2 cup heavy cream: This adds richness and creaminess to the sauce. You can substitute half-and-half for a lighter option. For a richer flavor, try using crème fraîche instead.
• 1/2 cup grated Parmesan cheese: Freshly grated Parmesan cheese is the best, but the pre-grated stuff works in a pinch. The nutty and salty notes of Parmesan complement the other ingredients beautifully.
• 2 tablespoons chopped fresh basil, for garnish (optional): Fresh basil adds a pop of color and flavor. If you don’t have fresh basil, you can use a sprinkle of dried basil.

One of my favorite discoveries? Using leftover rotisserie chicken in this one skillet sun-dried tomato chicken and gnocchi! It’s such a time-saver on those super busy nights. Speaking of saving time, I always buy my sun-dried tomatoes in bulk. They last forever, and I find myself adding them to everything from pasta dishes to salads. For those who are dairy-free, you can swap the heavy cream with a dairy-free alternative like cashew cream or coconut cream for a similar richness. You won’t believe how delicious it turns out. Another trick I’ve learned is to reserve some of the pasta water before draining the gnocchi and use that to further thin out the sauce for desired consistency if needed.

Step-by-Step Instructions

Alright, let’s get cooking! This one skillet sun-dried tomato chicken and gnocchi is so easy, you’ll be amazed.

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1. Season the chicken: In a bowl, toss the chicken pieces with Italian seasoning, salt, and pepper. Make sure the chicken is evenly coated with the spices. This is where you can get creative and add other spices you love! A little smoked paprika or garlic powder can add a unique twist.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary. This will ensure that the chicken browns evenly. Searing the chicken not only cooks it but also creates a flavorful crust.
3. Add the aromatics: Reduce the heat to medium and add the sun-dried tomatoes and minced garlic to the skillet. Cook for about 1 minute, until the garlic is fragrant. Be careful not to burn the garlic! Nobody likes bitter garlic. Stir constantly to prevent burning.
4. Add the gnocchi and broth: Pour in the chicken broth and add the gnocchi to the skillet. Stir to combine. Bring to a simmer, then reduce the heat to low, cover, and cook for about 8-10 minutes, or until the gnocchi is tender. I always test a gnocchi to make sure it’s cooked through. There is nothing worse than undercooked gnocchi. You’re looking for a soft, pillowy texture.
5. Stir in the cream and cheese: Remove the skillet from the heat and stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of chicken broth or pasta water to thin it out. A whisk can help ensure the sauce is perfectly smooth.
6. Garnish and serve: Garnish with fresh basil, if desired. Serve immediately. This dish is best served hot, so don’t let it sit for too long. A sprinkle of red pepper flakes can add a touch of heat.

One mistake I made early on was not searing the chicken long enough. Make sure you get a nice golden brown on it; it really adds to the flavor. Speaking of flavor, don’t be shy with the sun-dried tomatoes! They’re the star of the show in this one skillet sun-dried tomato chicken and gnocchi!

I also learned that using a good quality non-stick skillet makes all the difference. It prevents the gnocchi from sticking and makes cleanup a breeze. I can’t stress enough how important it is to not burn the garlic in step 3. Burnt garlic will ruin the dish. Add the garlic when the pan is not too hot. If you happen to overcook the chicken, just shred it with two forks and add it back to the sauce. No one will ever know!

Serving Ideas

Okay, so you’ve made this amazing one skillet sun-dried tomato chicken and gnocchi, now what? Here are a few ways I like to serve it up for my family.

We usually serve this family-style, right in the skillet. It’s casual, easy, and everyone can dig in. I love to pair it with a simple side salad with a light vinaigrette to cut through the richness of the dish. Some crusty bread for soaking up all that delicious sauce is also a must. The kids always ask for extra Parmesan cheese on top, and who am I to say no?

For a slightly fancier presentation, you can plate individual portions and garnish with a sprig of fresh basil and a sprinkle of extra Parmesan. If I’m feeling extra fancy, I might even drizzle a little balsamic glaze over the top. A swirl of pesto can also elevate the presentation.

This dish is perfect for a cozy weeknight dinner, but it’s also great for potlucks and casual get-togethers. It’s always a crowd-pleaser, and it’s easy to transport in the skillet. I’ve also been known to double the recipe and bring it to new parents or families in need of a home-cooked meal. A thoughtful gesture that’s always appreciated.

Leftovers, if there are any, are fantastic for lunch the next day. Just reheat them in the microwave or in a skillet on the stovetop. I sometimes add a little extra chicken broth or cream to the leftovers to loosen up the sauce. My husband loves taking it to work for lunch, and he always gets jealous looks from his coworkers.

One thing I’ve learned is that portion sizes can vary depending on your family’s appetite. This recipe says it serves 6, but in my house, it barely feeds 4 hungry people! So, feel free to adjust the quantities accordingly. Doubling the recipe is often a good idea.

FAQs

I know you probably have some questions about this one skillet sun-dried tomato chicken and gnocchi, so I’ve compiled a list of frequently asked questions to help you out.

1. Can I use frozen gnocchi? Yes, you can use frozen gnocchi, but you may need to add a few extra minutes to the cooking time. Just make sure the gnocchi is cooked through before adding the cream and cheese.
2. Can I make this vegetarian? Absolutely! Just omit the chicken and add some vegetables like mushrooms, spinach, or zucchini. You can also use vegetable broth instead of chicken broth. Roasted red peppers would also be a great addition.
3. Can I use a different type of cheese? Of course! Mozzarella, provolone, or Asiago would all be delicious in this dish. A combination of cheeses can also create a more complex flavor profile.
4. Can I make this ahead of time? While this dish is best served fresh, you can prepare the chicken and sauce ahead of time and store it in the refrigerator. Then, when you’re ready to eat, just add the gnocchi and cook according to the instructions.
5. Can I freeze this dish? I don’t recommend freezing this dish, as the gnocchi can become mushy when thawed. However, if you do freeze it, make sure to thaw it completely before reheating and add a little extra cream or broth to loosen up the sauce. If you must freeze, consider freezing the sauce separately from the gnocchi.
6. My sauce is too thick/thin! What do I do? If the sauce is too thick, add a splash of chicken broth or cream to thin it out. If the sauce is too thin, simmer it for a few minutes longer, uncovered, to allow it to thicken. You can also add a tablespoon of cornstarch mixed with a tablespoon of cold water to thicken the sauce quickly. A little grated Parmesan can also help thicken the sauce.
7. What can I serve with this dish? This dish pairs well with a simple side salad, crusty bread, roasted vegetables, or a Caprese salad. Garlic bread would be a particularly good accompaniment.
8. Can I use different types of pasta? While this recipe is specifically for gnocchi, you can substitute other types of pasta, such as penne, rigatoni, or farfalle. Just adjust the cooking time according to the pasta package instructions.

One common question I get is about making this one skillet sun-dried tomato chicken and gnocchi gluten-free. You can easily find gluten-free gnocchi at most grocery stores these days, so that’s an easy swap! Also, make sure your chicken broth is gluten-free. Another trick I learned is to add a pinch of red pepper flakes for a little kick! My husband loves it that way. For those who don’t have heavy cream on hand, evaporated milk works as a surprisingly good substitute! Remember to adjust seasonings at the end.

Conclusion

So there you have it! My go-to one skillet sun-dried tomato chicken and gnocchi recipe. It’s a simple, delicious, and satisfying meal that’s perfect for busy weeknights or casual gatherings. I truly hope you enjoy making it as much as my family and I do.

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Here are a few more tips to keep in mind:

• Always taste and adjust the seasoning. Salt, pepper, and Italian seasoning can all be adjusted to your liking. Don’t be afraid to experiment with other herbs and spices.
• Don’t overcook the gnocchi! Overcooked gnocchi can become mushy and unpleasant. Keep a close eye on it while it’s cooking.
• Use high-quality ingredients for the best flavor. Fresh garlic, good-quality sun-dried tomatoes, and Parmesan cheese will all make a difference in the final dish.

My kids also love when I add some fresh spinach to this dish in the last few minutes of cooking. It adds a nice pop of color and some extra nutrients. And if you’re looking for some other easy chicken recipes, check out my recipes for Chicken Sausages with Zucchini, Tomatoes, and Pasta or Honey BBQ Chicken Tenders!

Don’t be intimidated by cooking! It’s all about experimenting and having fun. I’d love to hear how this turns out for your family. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! This one skillet sun-dried tomato chicken and gnocchi is a guaranteed crowd-pleaser!

Easy One Skillet Sun-Dried Tomato Chicken and Gnocchi

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This Easy One Skillet Tomato Chicken & Gnocchi is a simple and delicious weeknight meal. Tender chicken and pillowy gnocchi are simmered in a flavorful tomato sauce. Ready in under 30 minutes!

• Author: Kiera
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 (17.6 oz) package gnocchi
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet. Cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2. Add onion and garlic to the skillet and cook until softened, about 3-5 minutes. Stir in crushed tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer.
3. Add gnocchi to the skillet and cook until tender, about 3-5 minutes.
4. Return chicken to the skillet and cook until heated through, about 2-3 minutes.
5. Stir in Parmesan cheese. Garnish with fresh basil and serve.

Notes

For a creamier sauce, stir in a dollop of ricotta cheese before serving. You can also add other vegetables, such as spinach or zucchini, to the skillet.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 20
• Saturated Fat: 5
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 40
• Fiber: 3
• Protein: 30
• Cholesterol: 100

Keywords: chicken, gnocchi, tomato, one skillet, easy, quick