Creamy Tuscan Chicken Gnocchi Bake in 30 Minutes Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Cut the chicken breast into 1-inch cubes and season with Italian seasoning and salt. Mince the garlic, slice the sun-dried tomatoes, and have the spinach, gnocchi, and cheeses ready.

Preheat the broiler with a rack about 6 inches from the heat. Make sure you have a deep oven-safe skillet, as the dish goes from stovetop to broiler. If your skillet is not oven-safe, you can transfer the mixture to a baking dish before broiling.

Instructions

Searing and Sautéing

1. 1Sear the Chicken
   In a large deep oven-safe skillet, heat the olive oil over medium-high heat. Season the cubed chicken with Italian seasoning and salt. Add the chicken to the skillet in a single layer and cook without stirring for 3–4 minutes until golden brown on the bottom. Flip and cook another 3–4 minutes until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a plate and set aside.
   Look for The chicken is golden on all sides and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't overcrowd the pan; if needed, sear in two batches to get a proper crust.
2. 2Sauté Garlic and Sun-Dried Tomatoes
   Reduce the heat to medium. Add the minced garlic and sliced sun-dried tomatoes to the same skillet with the drippings. Sauté for 1 minute, stirring constantly, until fragrant and the garlic is just starting to turn golden.
   Look for The garlic smells nutty and the tomatoes are glossy.
   Tip Keep the heat moderate so the garlic doesn't burn and turn bitter.

At the end of this phase, the chicken should be golden on all sides and cooked through, with no pink remaining.

The garlic and sun-dried tomatoes should be fragrant and just starting to soften, with the garlic not browned. The skillet should have browned bits on the bottom, which will flavor the sauce.

Building the Sauce and Folding

3. 3Build the Cream Sauce
   Pour the heavy cream and chicken broth into the skillet. Stir well, scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer and let it bubble for 2–3 minutes until it thickens slightly and becomes velvety.
   Look for The sauce is smooth, lightly bubbling, and coats the back of a spoon.
   Tip Scraping the bottom releases flavor and prevents sticking.
4. 4Fold in Gnocchi, Spinach, Chicken, and Parmesan
   Add the uncooked gnocchi, baby spinach, seared chicken, and grated parmesan to the skillet. Gently fold everything together with a spatula, making sure the gnocchi are submerged in the sauce. Continue folding for 1–2 minutes until the spinach wilts and the sauce is evenly distributed.
   Look for The spinach has wilted and the sauce is creamy and clinging to the gnocchi.
   Tip Fold gently to avoid breaking the gnocchi.
5. 5Top with Mozzarella
   Sprinkle the shredded mozzarella evenly over the top of the gnocchi mixture. The cheese should cover the surface completely.
   Look for The mozzarella forms an even layer over the entire skillet.
   Tip Use a generous hand; the cheese will melt and brown into a golden crust.

The cream and broth should form a smooth, velvety sauce that coats the back of a spoon. The gnocchi should be evenly distributed and submerged in the sauce, and the spinach should be fully wilted. The sauce should be slightly thickened, not watery, and the parmesan should be fully melted.

Broiling and Serving

6. 6Broil Until Golden and Bubbly
   Place the skillet under the broiler, about 6 inches from the heat. Broil for 3–5 minutes, watching closely, until the mozzarella is melted, blistered, and golden brown in spots. The sauce should be bubbling around the edges.
   Look for The cheese is bubbly with golden blisters and the edges are bubbling.
   Tip Broilers vary; check at 3 minutes to prevent burning.
7. 7Rest and Serve
   Remove the skillet from the broiler and let it rest for 5 minutes. The sauce will thicken slightly as it rests. Scoop the gnocchi and chicken into warm bowls, making sure to get a generous spoonful of the creamy sauce and cheese from the bottom.
   Look for The cheese pulls in long strands and the sauce is thick and creamy.
   Tip Letting it rest prevents the sauce from running thin.

The mozzarella should be melted, golden, and blistered in spots, with the sauce bubbling around the edges. The gnocchi should be tender and the chicken should still be juicy. The dish should be allowed to rest for 5 minutes before serving, so the sauce thickens slightly and the cheese sets.

Common mistakes

One common mistake is overcooking the chicken, which makes it dry. Sear the cubes just until golden and cooked through—about 6–8 minutes total—and remove them from the pan promptly. Another pitfall is burning the garlic; keep the heat at medium and stir constantly when sautéing.

Also, don't skip the rest time after broiling, as it helps the sauce set. Finally, be careful when broiling—watch the cheese closely to prevent burning, as broilers vary in intensity.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the mozzarella is melted, golden, and blistered.

The sauce should be bubbling around the edges and the gnocchi tender when pierced with a fork. Letting the dish rest for 5 minutes before serving allows the sauce to thicken slightly and the flavors to meld.

• Poultry: 165°F (74°C) in the thickest part