Description
This Cajun-Spiced Chicken & Gnocchi recipe brings together tender chicken breasts seasoned with bold Creole spices, sautéed vegetables, and pillowy gnocchi in a creamy tomato sauce. Enhanced with sun-dried tomatoes, fresh herbs, and Parmesan cheese, this one-pan dish is perfect for a comforting weeknight dinner full of rich flavors and effortless cooking.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts (about 1 1/2 lb. total)
- 4 1/2 tsp. Creole seasoning (such as Tony Chachere’s), divided
- 3 Tbsp. extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 1 medium green bell pepper, seeds and ribs removed, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, thinly sliced
Sauce and Additional Ingredients
- 1 cup low-sodium chicken broth
- 2 Tbsp. tomato paste
- 1 cup half-and-half
- 1/2 cup drained chopped sun-dried tomatoes
- 1/2 tsp. dried thyme
- 1 (17-oz.) package gnocchi
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for serving
Instructions
- Season and Sear Chicken: Season the chicken breasts on both sides with 4 teaspoons of Creole seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes per side, until golden brown and mostly cooked through. Transfer the chicken to a plate and set aside.
- Sauté Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, bell pepper, celery, and sliced garlic. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 minutes.
- Create Sauce and Simmer: Stir in the low-sodium chicken broth and tomato paste, scraping up any browned bits from the pan for extra flavor. While stirring, slowly add the half-and-half to combine. Add the chopped sun-dried tomatoes, dried thyme, and the remaining 1/2 teaspoon of Creole seasoning. Bring the mixture to a simmer and stir in the gnocchi. Nestle the partially cooked chicken breasts back into the skillet. Let everything simmer over medium-low heat, stirring occasionally, until the chicken is cooked through (internal temperature reaches 165°F) and the gnocchi are tender, about 8 to 10 minutes. Transfer the chicken to a cutting board.
- Finish and Serve: Stir the grated Parmesan cheese into the sauce until melted and well incorporated. Taste the sauce and adjust seasoning with additional Creole seasoning, kosher salt, and black pepper if needed. Remove the skillet from heat and keep warm. Slice the cooked chicken and return it to the skillet with the gnocchi and sauce. Garnish with freshly chopped parsley before serving.
Notes
- Use a digital instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Sun-dried tomatoes can be substituted with roasted red peppers for a different flavor profile.
- For a spicier dish, add cayenne pepper or extra Creole seasoning to taste.
- If preferred, substitute half-and-half with heavy cream for a richer sauce or with whole milk for a lighter option.
- This dish pairs well with a side of steamed greens or a crisp garden salad to balance the richness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
