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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