Ingredients:
4 bone-in chicken thighs (or breasts)
1 tbsp olive oil
1 lb potato gnocchi
3 cups fresh spinach
1/2 cup sun-dried tomatoes, chopped
1/2 cup marinated artichoke hearts, halved
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and Italian seasoning. Sear the chicken on both sides until golden brown (about 4-5 minutes per side). Remove from the skillet and set aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
Stir in the Parmesan cheese until melted and the sauce is smooth.
Add the gnocchi, sun-dried tomatoes, artichokes, and fresh spinach. Stir well to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 15-20 minutes, or until the chicken is cooked through and the gnocchi is tender.
Garnish with fresh parsley and extra Parmesan before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 580 kcal per serving
