Description
This Cajun-Spiced Chicken & Gnocchi recipe is a flavorful, comforting one-pan meal featuring tender chicken breasts seasoned with Creole spices, sautéed vegetables, and pillowy gnocchi simmered in a creamy sun-dried tomato sauce. Perfect for a cozy dinner that balances bold Cajun flavors with a creamy, satisfying texture.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless, skinless chicken breasts (about 1 1/2 lb. total)
- 4 1/2 tsp. Creole seasoning (such as Tony Chachere’s), divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 1 medium green bell pepper, seeds and ribs removed, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, thinly sliced
Liquids and Sauce Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 cup low-sodium chicken broth
- 2 Tbsp. tomato paste
- 1 cup half-and-half
- 1/2 cup drained chopped sun-dried tomatoes
- 1/2 tsp. dried thyme
- 1 (17-oz.) package gnocchi
- 1/4 cup grated Parmesan
Garnish
- Chopped fresh parsley, for serving
Instructions
- Season and Sear Chicken: Season the chicken breasts on both sides with 4 teaspoons of Creole seasoning. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook, turning once halfway through, until they are golden brown on both sides and cooked through, about 5 minutes per side. Remove the chicken from the skillet and transfer to a plate.
- Sauté Vegetables: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped onion, green bell pepper, celery, and sliced garlic. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5 minutes.
- Prepare Sauce and Simmer Gnocchi and Chicken: Stir in the low-sodium chicken broth and tomato paste, scraping up any browned bits from the bottom of the pan. While stirring, slowly add the half-and-half to combine smoothly. Add the chopped sun-dried tomatoes, dried thyme, and the remaining 1/2 teaspoon of Creole seasoning. Bring the sauce to a simmer, then stir in the gnocchi. Nestle the seared chicken breasts back into the skillet. Let simmer on medium-low heat, stirring occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, about 8 to 10 minutes.
- Finish and Serve: Remove the chicken breasts to a cutting board. Stir the grated Parmesan into the skillet until melted and well incorporated. Taste the sauce and adjust seasoning with additional Creole seasoning, salt, and pepper as needed. Remove the skillet from heat to keep warm. Slice the chicken breasts and return them to the skillet. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute cremini or button mushrooms for added earthiness and texture.
- For a richer sauce, swap half-and-half with heavy cream.
- Use fresh gnocchi if available for a tender bite; frozen gnocchi can be used but may require longer cooking time.
- Adjust the Creole seasoning quantity based on your preferred spice level.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
