Creamy Tuscan Chicken and Gnocchi
Ingredients
The Chicken
-
1.5
lbs
boneless, skinless chicken thighs
-
¼
teaspoon
ground pepper
-
½
teaspoon
salt
-
1.5
tablespoons
olive oil
The Sauce
-
2
tablespoons
butter
-
1/2
medium
white onion, minced
-
5
cloves
garlic, smashed and minced
-
4
cups
chopped kale, packed
-
1/3
cups
sun-dried tomatoes, with liquid
-
1.5
cups
chicken broth
-
3
tablespoons
heavy cream
-
1
teaspoon
Italian seasoning
-
½
cup
shredded parmesan
The Gnocchi
-
16
oz
potato gnocchi, uncooked
Instructions
- Preheat the oven to 375ºF and season the chicken thighs with salt and pepper.
- Heat olive oil in a skillet over medium/high heat and sear the chicken thighs on both sides for 2 minutes, then set aside.
- Add butter to the skillet and sauté the onion and garlic for about 3 minutes until translucent.
- Add chopped kale and sun-dried tomatoes, cooking for 2 minutes, then stir in chicken broth and heavy cream, cooking for an additional 2-3 minutes until the kale wilts.
- Mix in Italian seasoning, uncooked gnocchi, and shredded parmesan cheese, then submerge the chicken thighs in the mixture.
- Bake in the oven for around 15 minutes or until the chicken thighs reach an internal temperature of 165ºF.
- Let the dish rest for 5 minutes, then toss everything together and serve with cracked black pepper and more parmesan cheese.
Nutrition Facts (estimated)
Servings
4-6
Calories
391
Total fat
26g
Total carbohydrates
19g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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