Creamy Chicken and Gnocchi

• olive oil↗1 tablespoon
• . chicken breasts, pounded thin, or thinly sliced as pictured↗1 lb
• seasoning of choice (I like the McCormick rotisserie chicken seasoning)1 tablespoon
• olive oil↗1 tablespoon
• large shallot, thinly sliced or minced↗1
• sun-dried tomatoes packed in oil, drained (love DeLallo's!), or similar (see notes)↗0.25 cup
• store-bought gnocchi (I use DeLallo gnocchi)12 ounce
• chicken broth (more as needed)↗2 cup
• cream↗0.5 cup
• packed spinach leaves, torn into smaller pieces↗1 cup
• salt and pepper, to taste
• fresh thyme, to taste↗
• grated Parmesan, to taste

Step-by-step instructions

1. 1

   Chicken: Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend – I usually just eyeball it until they’re evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside.

2. 2

   Shallots: In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened.

3. 3

   Gnocchi: Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender.

4. 4

   Cream: Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce.

5. 5

   Season: Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in.

6. 6

   Serve: Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor. SO yum.