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).
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