Damn Delicious

Sun Dried Tomato Chicken and Gnocchi

Sun Dried Tomato Chicken and Gnocchi - Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

Sun Dried Tomato Chicken and Gnocchi - Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

My kind of comfort meal. Wine, soft-pillowy gnocchi, juicy chicken thighs, and a light, garlicky sun dried tomato cream sauce with all the crusty bread to sop up that goodness. What more could you need?

Sun Dried Tomato Chicken and Gnocchi - Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

It’s a fancy meal without ever leaving your house. Yes, wearing sweatpants/leggings/yoga pants is a must for this meal. We want to be extra comfy while devouring this like nobody’s business.

Sun Dried Tomato Chicken and Gnocchi - Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

Now you guys know I LOVE the cauliflower gnocchi from Whole Foods but you can use any gnocchi of your choice or make it homemade. It is ALL GOOD. There’s only winning here.

Sun Dried Tomato Chicken and Gnocchi

Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

20 minutes40 minutes

Ingredients:

  • 1 (16-ounce) package cauliflower potato gnocchi
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 1 medium shallot, diced
  • 1/2 cup sun dried tomatoes halves
  • 1 tablespoon tomato paste
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/4 cup dry white wine*
  • 1/2 cup half and half
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  4. Melt 2 tablespoons butter in a large skillet over medium heat.
  5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  6. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinke with Parmesan.
  10. Place into oven and bake until bubbly, about 10-12 minutes.
  11. Serve immediately.

Notes:

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

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18 comments

  1. Rated 5 out of 5

    Delicious! Made it with regular potato gnocchi because that’s all I could find and added some red pepper flakes at the end because we like a little heat. Otherwise made as written. My husband and two toddlers loved it. Major win! 

  2. Rated 5 out of 5

    Tasty and surprisingly easy to make! Perfect for a weeknight because it’s not a dish that you have to babysit on the stove every step of the way. I generally use wine in recipes as directed, but I realized too late I didn’t have any. Even with 1/4 cup extra chicken broth it was good. I’m sure wine will add a little extra flavor. Next time, I think I’ll only boil the gnocchi for a minute because my was a little soft by the time I boiled and then it cooked in the sauce. I was impressed how the sauce stayed on the lighter even though it did have some cream. Will definitely make again and make sure I have everything I need 🙂

  3. Rated 5 out of 5

    Phenomenal!!!

  4. I’m having trouble finding the bagged sun dried tomatoes. Would the ones in oil work? I would drain them and blot them dry.

  5. Rated 5 out of 5

    WOW! This dish is amazing! It’s definitely going into my list of ‘favourites’ for sure! One question I had: the recipe calls for fresh thyme, but in the photos it looks like there is rosemary. I used thyme and it tasted great, but just wondering if switching it up would also work?
    Can’t wait to make this one again! Absolutely loved it.

  6. Rated 5 out of 5

    Wowe! What a dish! Entertained some friends and made this for dinner. It was an overwhelming WOW from the group. So very delish! FYI – I had chicken breast on hand so I used that instead of chicken thighs and was super careful to not overcook the chicken breast. It came out perfect! Great job on this and all Damn Delicious recipes!

  7. Hi, sundried tomatoes — in oil, or just dried? Thanks.

  8. WOW this is SO good. I never cook with wine unless it’s for lamb or other strong flavor meat. I am so glad I tried this, I’ve made your recipes many times so I trusted it would be good and it completely surpassed my expectations. I did have to use some things I had on hand, potato gnocchi and red wine I had in the house for Easter but everything else was the same. I will absolutely make this again. 

  9. Rated 5 out of 5

    Just been saved to my favourite recipes file! Didn’t have gnocchi so made it with rigatoni pasta and IT WAS AMAZING…. can’t wait to try it now with the gnocchi.

  10. Yum, yum, extra yum. Just made this for dinner for ht first time and it certainly won’t be the last.  What a fabulous sauce.  I’d be happy with that all by itself.  I used rainbow chard because that’s what I had. Fabulous meal and so easy.  Nice to have something new for the rotation.

  11. This recipe is amazing!  I used Andouille sausage in place of the chicken & added fresh harvested morrel mushrooms.  We used crusty French bread to dip in the sauce; the best!

  12. Looks delicious; can i substitute fresh spinach for the kale?

  13. How can I modify this to use chicken breasts instead of thighs?

  14. This looks absolutely delicious and can’t wait to try it (the SUN DRIED TOMATO CHICKEN AND GNOCCHI).    A question about what to cook it in.  The recipe says a skillet (12″?), but the photo looks like a dutch oven was used.  Any clarification greatly appreciated.  Thanks.

  15. Rated 5 out of 5

    The mushrooms and cauliflower dish was fantastic. A great side and so fast and easy.