Marry Me Chicken Gnocchi
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Marry Me Chicken Gnocchi is a comforting dinner that comes together quickly in a single skillet.
After seeing how much readers loved my Marry Me Chicken Soup, I knew those flavors would be perfect with gnocchi. But gnocchi cooks differently, so this wasn’t a simple swap. I adjusted the sauce and simmer time to keep the gnocchi tender, and the chicken juicy without turning the dish heavy. It keeps everything you love about the soup, just in a cozy, one pan skillet form that works every time.
Helpful reminder: use a larger skillet than you think you need so there’s enough space to stir comfortably without crowding the pan.
Ingredient Breakdown
Here is a quick overview of some of the key ingredients. Find exact measurements in the printable recipe card.
- Chicken – Cut into 1-inch cubes. I used boneless, skinless chicken breasts.
- Sun dried tomatoes – Oil packed, or shelf stable versions both work in this recipe. If you are using the oil packed tomatoes you may want to blot them on a paper towel to ensure the final dish isn’t too greasy.
- Dry white wine: Swap the wine with a good quality chicken broth if you prefer.
- Grated Parmesan Cheese: grated, the kind that looks powdered, instead of shredded will melt into the sauce easier.
- Heavy Whipping Cream: you can sub half and half, but I haven’t tested any dairy free alternatives.
- Gnocchi – I used shelf-stable gnocchi.
Lessons from Recipe Testing
- Chicken Breast vs. Bite Size Chicken: smaller pieces cook faster, stay juicer and distribute evenly throughout the gnocchi. This made the final dish easier to eat and serve.
- Sauce Consistency is Everything: simmer the sauce and allow it to reduce. This really builds the flavor and prevents the final dish from becoming too thin or starchy.
- Gnocchi is Package to Pan: no pre-boiling required, cooking it right in the sauce allows it to absorb flavor and helps to naturally thicken the dish.
Love these flavors but want a twist? Try this Marry Me Chicken for a keto version or this Marry Me Chicken Soup Recipe if you prefer a creamy broth instead of a sauce.
Storage and Reheating
- Store in an airtight container up to 4 days.
- Reheat in the microwave or stovetop, stirring occasionally, until warmed through. You may need to add a splash of liquid to loosen the sauce.
- Freezing is not recommended for this dish.
Get the Recipe: Marry Me Chicken Gnocchi
This Marry Me Chicken Gnocchi recipe is a practical, crowd pleasing dinner built for busy nights.
Ingredients
- 2 large chicken breasts, cut into 1 inch cubes
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil, (divided)
- 1 shallot, minced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup dry white wine, or chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 16-ounce package shelf stable gnocchi
- 2 tablespoons basil leaves, finely chopped
Equipment
Instructions
- Cut the chicken into bite-sized pieces. Season the chicken with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 3-4 minutes on each side until golden. (it doesn’t have to be cooked though yet)- Remove the chicken from the skillet and transfer to a plate.
- Add the remaining tablespoon of olive oil and the shallot to the skillet. Sauté for 2-3 minutes until the shallots have softened. Add the garlic and sun-dried tomatoes to the pan and saute for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 6-8 minutes or until it has reduced by half.
- Stir in the spices, heavy cream, and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes.
- Once the sauce has reached your desired consistency, reduce the heat to low and add the chicken and gnocchi to the skillet, covering it until the chicken is cooked through.
- Garnish with finely chopped basil. Serve immediately
Serving: 0.16 of recipe (1/6th), Calories: 482kcal, Carbohydrates: 36.5g, Protein: 24.8g, Fat: 23.5g, Cholesterol: 107.1mg, Sodium: 465.4mg, Fiber: 0.9g, Sugar: 3.3g
Did you make this recipe?Please leave a star rating and review below!
We have tried this recipe twice now and have absolutely loved it! One time, we added mushrooms, the second time we added spinach and artichoke. It has become the go to recipe when I visit my parents house. So very good and simple yet looks and tastes fancy if you have company over!