Sun Dried Tomato Chicken and Gnocchi
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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?
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.
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.
Tools For This Recipe
Dutch oven
Sun Dried Tomato Chicken and Gnocchi: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Sun Dried Tomato Chicken and Gnocchi
Ingredients
- 1 (16-ounce) package cauliflower potato gnocchi
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- ½ 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 ¾ cups chicken broth
- ¼ cup dry white wine*
- ½ cup half and half
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- ½ cup freshly grated Parmesan, about 2 ounces
Instructions
- Preheat oven to 400 degrees F.
- In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt 2 tablespoons butter in a Dutch oven over medium heat.
- 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.
- 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.
- Whisk in flour until lightly browned, about 1 minute.
- 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.
- Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
- Place into oven and bake until bubbly, about 10-12 minutes.
- Serve immediately.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Made this the other night! It was “Damn Delicious”! My husband and I both loved it and agreed I would be making this again and wouldn’t hesitate to make this for dinner party guests. I used shelf stable potato gnocchi. The dish is SUPER flavourful, decadent and comforting! Well Done! thanks for the inspiration! PS…. The leftovers tasted great reheated the next day too!
Can you provide a more precise measurement for the kale? My one bunch was WAY TOO MuCH! Otherwise flavors were nice. Thank you!
I’ve made this a few times now with and without the tomato paste (when I have forgotten I’ve run out) and it is amazing every time! My partner says it would be his last meal any day of the week!
We love hearing that, Amanda! Thank you for sharing.
Family loved this. I used regular gnocchi.
This earned a rare 5 stars (on a scale of 1 to 5) from my husband. It was so very good. Like others I did not cook the gnocchi seperately but instead put it into the pan just before placing in the oven. Next time (and there will be a next time) I will use the oil from the sun dried tomatoes instead of butter.
This looks delicious! I’m wondering if you can leave out the half & half. Thx! I love all your recipes!
So easy to follow and so freaking delicious! It will now be added to my rotation of weekday recipes. For me, it was tasted like comfort food. I made some dietary subs and it came out perfect, I subbed coconut creamer and subbed gluten free gnocchi. You can also sub in spinach if thats what you have or like instead of kale.
This was delicious, and not hard to make! I made some garlic bread to go with it, and paired it with a perfect white wine. I’ll definitely make this again!
Made this twice and it has become a favorite and a keeper
Can I use bone in thighs? Also, I don’t have any cauliflower gnocchi, only potato. Will that work?
What is “half and half”?!
Absolutely loved this better than I thought. Made it as the recipe said
This recipe was absolutely amazing! Like wow!!! The whole family loved it! I’m from Australia and we don’t have half and half here so I literally just used half cream and half milk and it was absolutely delicious
This recipe was up there with one of the best!!!!!!
I follow a new recipe exactly the first time and then make changes if necessary the next time. First of all the sauce is delicious! I think i would use spinach next time as the kale seemed too rough. Spinach always cooks beautifully. Also would try with chicken breadts. I like the idea of adding a little red pepper flakes too as some of you suggested. Definitely going into my meal rotation!
Do you think it would turn out okay if I used yogart instead of half n half (cutting back on fat for heart healthy recipe)?
All recipes look yummy!
This recipe is really great! I modified by using frozen spinach that i thawed and squeezed to drain, and also threw in some braised broccoli that I had in the fridge. Additionally, I added a healthy teaspoon of gochujung along with the tomato paste because I really like the spice and kick it lends to creamy dishes. Turned out really great!! Thank you!
This is a five star recipe, I did not have the cauliflower gnocchi but did have a semolina gnocchi which worked fine. I live in Newfoundland, Look forward to trying it with the cauliflower gnocchi if I can find in our stores
So delicious and easy. I love that it’s made in one pan. Recipe is good for 3-4 people. I will add a
Pinch of red pepper flakes next time to add some spice. I will definitely make this again!
Very yummy and easy to make! I followed the recipe exactly but used chicken stock instead of wine. I would add a pinch of red pepper flakes next time to add to the flavour. So delicious! I will definitely make it again!