Creamy Chicken and Gnocchi

 

• 2 large chicken breasts sliced into cubes

• 1/2 cup of flour

• 1/2 tsp each of salt, pepper, paprika, garlic powder

• 2 TBSP olive oil

• 2 TBSP butter

• 2 TBSP of minced garlic

• 1 cup of chicken broth

• 1 cup of heavy cream

• 1 cup of Parmesan cheese

• 1/2 tsp each of oregano, thyme, and red pepper flakes

• 1/3 cup of chopped sun dried tomatoes

• 1 pack of gnocchi

Start by slicing up 2 large chicken breasts into cubes. Then, mix together ½ cup of flour, ½ teaspoon each of salt, pepper, paprika, and garlic powder into a bowl or your Better Breader Bowl if you have one! I use mine all the time! Next, coat your chicken breasts in this flour mixture and shake off any excess flour.

Then, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet on medium heat and place the chicken into the skillet. Cook the chicken for about 4-5 minutes on each side until they are golden brown and reach an internal temperature of at least 165º. Once the chicken is cooked through and you’re sure it won’t kill anybody, take it out of the skillet and set it aside on a plate.

Into the same skillet, add 2 tablespoons of minced garlic, ⅓ cup of chopped sun dried tomatoes, and 1 cup of chicken broth. Then, lower the heat and add 1 cup of heavy cream and 1 cup of parmesan cheese to the skillet. Stir frequently and then add in 1 teaspoon of crushed red pepper flakes, and ½ teaspoon each of oregano and thyme. Stir everything together well and let simmer.

Add one 19 oz package of Gnocchi to the skillet and cover and let cook for a few minutes. Once the gnocchi is nice and tender, add the chicken back into the skillet and stir until everything is coated in the delicious, creamy sauce.