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.
CAN I USE CHICKEN BREASTS?
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.
WHAT IS HALF AND HALF?
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
Yield: 4servings
Prep: 20 minutesminutes
Cook: 40 minutesminutes
Total: 1 hourhour
Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.
Kosher salt and freshly ground black pepper, to taste
3tablespoonsunsalted butter, divided
1medium shallot, diced
½cupsun dried tomatoes halves
1tablespoontomato paste
3clovesgarlic, minced
2teaspoonschopped fresh thyme leaves
3tablespoonsall-purpose flour
1 ¾cupschicken broth
¼cupdry white wine*
½cuphalf and half
1bunch kale, stems removed and leaves torn into bite-sized pieces
½cupfreshly 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 large skillet 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
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.