Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 16 oz shelf-stable potato gnocchi
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 5 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup chicken bone broth
  • 1 cup heavy cream
  • 1/3 cup sun-dried tomatoes, oil-packed and chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tsp lemon juice

Instructions:

  1. Season the chicken pieces evenly with kosher salt, cracked black pepper, and smoked paprika.
  2. Heat the extra virgin olive oil in a 12-inch skillet over medium-high heat. Once shimmering, add the chicken in a single layer and cook for 3–4 minutes until golden-brown and opaque. Remove chicken and set aside.
  3. In the same skillet, melt the unsalted butter. Add the dry gnocchi directly to the pan and sear, tossing occasionally, until a crisp 'shattering' crust forms on the exterior.
  4. Add the minced garlic, diced shallots, and sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until aromatics are fragrant.
  5. Pour in the chicken bone broth and heavy cream. Simmer over medium heat, allowing the natural starches from the gnocchi to thicken the sauce into a velvety consistency.
  6. Fold in the fresh baby spinach and grated Parmesan cheese, stirring until the spinach is wilted and the cheese is fully incorporated.
  7. Return the seared chicken to the skillet. Add the lemon juice to brighten the sauce, toss to coat everything evenly, and serve immediately.