Creamy Tuscan Sun-Dried Tomato Chicken Gnocchi Bake Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and season with salt and pepper. Mince the garlic, chop the sun-dried tomatoes, and grate the Parmesan.

Measure the cream, broth, and spinach so everything is ready. Heat the oven to 400°F (200°C). Ensure the skillet is oven-safe; if not, have a baking dish ready to transfer the mixture before baking.

Instructions

Sear and Sauce

1. 1Sear the Chicken
   Season the cubed chicken with salt and pepper. In a large oven-safe skillet, melt the butter over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown on all sides. Transfer the chicken to a plate and set aside.
   Look for The chicken should be golden and caramelized on the outside, with no pink remaining.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding the skillet; cook in batches if needed to get a good sear.
2. 2Build the Sauce
   Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom. Stir in the grated Parmesan and let the sauce bubble gently for 2-3 minutes until it thickens slightly.
   Look for The sauce should be smooth, creamy, and lightly bubbling with a rich aroma.
   Tip Stir constantly while adding the cream to prevent scorching.

The chicken should be golden on all sides, and the skillet should have browned bits.

The sauce should be smooth, creamy, and gently bubbling with a rich garlic and tomato aroma. The Parmesan should be fully melted, and the sauce should coat the back of a spoon.

Combine and Top

3. 3Combine and Top
   Add the uncooked gnocchi, seared chicken, and baby spinach to the skillet. Gently fold everything into the sauce until the spinach wilts and the gnocchi is evenly coated. Sprinkle the shredded mozzarella over the top.
   Look for The spinach should be wilted and the mixture should look creamy and cohesive.
   Tip Fold gently to avoid breaking the gnocchi.

The spinach should be wilted and evenly distributed. The gnocchi and chicken should be fully coated in the sauce. The mozzarella should cover the surface completely, leaving no dry spots. The mixture should look cohesive and ready for the oven.

Bake and Serve

4. 4Bake Until Golden
   Transfer the skillet to the oven and bake at 400°F (200°C) for 15 minutes, until the sauce is bubbly and the top is golden and blistered. If desired, broil for the last 2 minutes for extra browning. Let rest for 5 minutes before serving.
   Look for The top should be golden brown and the sauce bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the dish rest allows the sauce to set slightly for easier serving.

The top should be golden brown and blistered, with the sauce bubbling at the edges. The cheese should be melted and gooey. A spoonful should pull an elastic cheese stretch. The chicken should reach 165°F (74°C). Let rest before serving.

Common mistakes

A common mistake is overcooking the chicken during the sear, which makes it dry. Sear just until golden, then finish cooking in the sauce during baking.

Another issue is using low-fat cream or milk, which can curdle or produce a thin sauce. Stick with heavy cream for the best texture. Also, avoid over-stirring the gnocchi once added, as it can break apart and turn the sauce gummy.

How to tell it’s done

The dish is done when the top is golden brown and the sauce is bubbling around the edges. The internal temperature of the chicken should reach 165°F (74°C).

To check, insert an instant-read thermometer into the thickest piece of chicken. The gnocchi should be tender, and the sauce should have thickened slightly. Let the dish rest for 5 minutes before serving to allow the sauce to set.

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