Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth, low sodium
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach
  • 1/4 cup sun-dried tomatoes, drained and chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken pieces dry with paper towels. Season with salt, pepper, and oregano.
  2. Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook for 3 minutes without moving to brown. Flip and cook for another 2-3 minutes until internal temperature reaches 165°F. Remove chicken from pan and set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up the browned bits. Stir in minced garlic and red pepper flakes; sauté for 30-60 seconds until fragrant.
  4. Pour in chicken broth and heavy cream, stirring to combine. Add potato gnocchi and sun-dried tomatoes. Bring to a gentle simmer, cover with a lid, and cook for 4-5 minutes.
  5. Remove lid and stir in Parmesan cheese and baby spinach until the spinach is wilted and the sauce has thickened. Return chicken to the pan and toss to coat.