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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!
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes (30 Minutes, ONE-POT)
I love gnocchi because they are so versatile and there are so many ways to cook it! In this easy 30-minute one-pot recipe, the juicy and tender pan-seared chicken thighs (skinless, boneless) are combined with lots of veggies (fresh baby spinach, artichokes, and sun-dried tomatoes) and smothered in a delicious Tuscan cream sauce. This dish is rich, creamy, and perfect for cold winter nights when you crave cozy comfort food.
Why you’ll love it:
- Quick and easy. Gnocchi are small Italian potato dumplings that you can use instead of pasta. They cook quickly right in the sauce. This recipe is made in just 30 minutes using only one pot.
- Packed with flavor. This dish is colorful and flavorful, thanks to lots of veggies (spinach, artichokes, and sun-dried tomatoes) and bold spices (paprika, red pepper flakes, and Italian seasoning).
Main Ingredients:
- Gnocchi. I used store-bought potato gnocchi, Delallo brand, made with 85% potatoes.
- Chicken. I used skinless, boneless chicken thighs. The dark chicken meat works well in this recipe and is quite forgiving to cook. The chicken comes out moist and tender every time!
- Greens. I use fresh spinach to add some veggies to the creamy chicken gnocchi. You can also use frozen spinach, thawed and drained of any liquid, or kale instead.
- Sun-dried tomatoes. I recommend sun-dried tomatoes packed in olive oil (sold in a glass jar). They are softer and have a better texture than those not in oil. Drain olive oil well. I used julienned sun-dried tomatoes, so I didn’t have to slice them.
- Artichokes. I used 7 oz of canned artichoke hearts (half of the can) drained well of any liquid.
- Garlic adds pungency and aroma to any recipe, especially pasta dishes!
- Heavy cream provides the desired creaminess.
- Chicken broth is combined with heavy cream to cook the gnocchi. You can also use vegetable or beef broth (or stock). Or even water if you don’t have chicken stock available.
- Italian seasoning adds a ton of flavor.
- Paprika is another spice that adds color and flavor to this dish.
- Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
- Red pepper flakes will add heat. Use these sparingly to taste so that they don’t overwhelm the dish.
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
Directions:
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).
What Type of Gnocchi to Use?
- Potato gnocchi. I used Delallo brand gnocchi, made with 85% potatoes. They work beautifully in this recipe.
- Gluten-free gnocchi will make this recipe gluten-free.
- Cauliflower gnocchi, such as those sold at Trader’s Joe, works great, too!
Do You Need to Pre-cook the Gnocchi?
You don’t need to pre-cook the gnocchi for this recipe. Add the uncooked gnocchi directly to the sauce (heavy cream + chicken broth). The gnocchi will cook in the same pan with the sauce and the chicken. This saves you one more pan to clean and minimizes the cleanup. Also, as you cook the gnocchi in the sauce, the starch from the gnocchi is released, which helps to thicken the sauce. In the end, you have the sauce of a very nice, thick consistency. I use heavy cream in this recipe, but half-and-half can be used, too.
Can You Make It Dairy-free?
- To make it dairy-free, use full-fat or lite unsweetened coconut milk – either work.
- You can also use almond milk, cashew milk, or oat milk. Gnocchi releases a lot of starch as it cooks, so even thinner dairy-free milk alternatives would work great.
Can You Make It Lighter?
- Use half-and-half instead of heavy cream for a lighter version.
Variations, Substitutions, and Add-ins:
- Pasta. If you can’t find gnocchi, you can use short-cut pasta instead. I recommend using orzo, bow-tie (farfalle), fusilli, orecchiette, rotini, or rigatoni. If you use this kind of pasta, you might have to cook it as you would normally cook pasta – in a large pot of boiling water – and then add it to this recipe.
- Use other greens. In addition to spinach, Swiss chard, arugula, or kale will work great in this recipe.
- Add any other veggies you like: mushrooms, roasted bell peppers, broccoli, green beans, tomatoes, asparagus, etc. Creamy chicken and gnocchi is an incredibly versatile recipe that will work great with most veggies.
- Add a splash of white wine when you add chicken stock + cream to cook the gnocchi to cut the richness of the sauce.
- Toppings. When serving, you can add grated Parmesan cheese (or Asiago, Romano, or Gruyere), fresh herbs, chopped green onions, or chopped chives.
Storage and Reheating Tips:
- Fridge. Store creamy chicken gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer. I do not recommend freezing this because the creamy sauce tends to thicken too much and then separate into grease when thawed.
- Reheat in the microwave oven. Reheat the refrigerated leftovers in a microwave oven for about 1 minute. Add a small amount of liquid (water, milk, or cream) to thin out the sauce. Taste and reheat for 30 seconds more, if needed.
- Reheat on the stovetop. Reheat this dish in a large, high-sided skillet on the stovetop on low-medium heat. When using this method, add a small amount of heavy cream, half-and-half, or milk to thin out the sauce when reheating.
What To Serve with Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
- Bread. Serve this easy recipe with a crusty slice of Italian bread, baguette, or breadsticks.
- Simple salad. Cut the richness of the creamy chicken and gnocchi with a fresh salad.
More Recipe Suggestions:
Gnocchi with Caramelized Onions and Gruyère
Creamy Butternut Squash Rigatoni Bake
Stuffed Acorn Squash with Parmesan, Cream Cheese and Spinach
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!
Servings 4 Servings
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).
