Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes is a quick 30-minute, one-pot weeknight meal featuring spinach, sun-dried tomatoes, and artichokes. The seasonings are garlic, paprika, red pepper flakes, and Italian seasoning. You'll love these flavorful Italian potato dumplings smothered in a Tuscan-style creamy sauce!
Ingredients
Chicken:
- 1.5 lbs. skinless boneless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt or more
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Gnocchi:
- 16 oz potato gnocchi
- 4 oz sun-dried tomatoes packed in olive oil but drained and chopped
- 6 cloves garlic minced
- ½ cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika
- 5 oz fresh spinach
- 7 oz canned artichoke hearts chopped
- ¼ teaspoon red pepper flakes to taste
- 1 teaspoon fresh thyme leaves no sprigs
Instructions
Chicken:
- Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper.
- Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless-steel pan) over medium heat for 2 minutes.
- Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
- Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
- The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
Gnocchi:
- To the same, now empty skillet, add uncooked potato gnocchi, chopped sun-dried tomatoes, and garlic. Stir to coat for about 30 seconds to 1 minute.
- Add chicken broth, heavy cream, Italian seasoning, and paprika.
- Bring to a boil on medium heat and stir everything well. Cover with a lid and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers (boils on low setting).
- Add fresh spinach and chopped artichokes, and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking. Season with salt.
- Return cooked chicken back to the skillet and reheat gently. Top with red pepper flakes and fresh thyme (snipped, no sprigs).
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.