Easy One Pan Marry Me Chicken & Gnocchi Dinner
Servings: 4
This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!
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Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 4 small boneless skinless chicken breasts (about 1 - 1.5 lb total)
- kosher salt and ground pepper
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- pinch of chili flakes
- ½ cup sundried tomatoes, chopped
- 2 cups chicken broth
- 1 cup warm whole milk
- 450 g (16oz) shelf-stable gnocchi
- 1/2 cup freshly grated parmesan cheese
- ¼ cup fresh chopped basil
- 1 tsp balsamic vinegar
- 2 cups baby spinach leaves (optional)
- garnishes: fresh basil, grated parmesan cheese and chili flakes
Instructions
- Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
- To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
- Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
- Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over medium heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-12 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
- Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook for 1-2 more minutes, until the sauce has slightly thickened more and the spinach is wilted.
- To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.
Notes
- To make this recipe gluten-free, use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store and gluten-free chicken broth. All of the other ingredients in the recipe can remain the same.
- Sometimes fresh basil is hard to find in the Winter. So, if you can't find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
- I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
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