A Rich and Comforting Skillet Dinner with Sun-Dried Tomatoes, Spinach, and Artichokes

Ready in just 30 minutes and cooked entirely in one skillet, this Creamy Tuscan Chicken and Gnocchi is a hearty, soul-warming dinner your whole family will love. Tender chicken thighs are seared to golden perfection and simmered in a luscious garlic cream sauce with Italian herbs, sun-dried tomatoes, spinach, and artichokes. Toss in pillowy potato gnocchi, and you’ve got a rustic Tuscan-inspired dinner that’s fast, flavorful, and fuss-free.

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⏱️ Recipe Overview

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4

• Cuisine: Italian-American

• Course: Main Course

• Calories: 801 kcal per serving

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🧄 Ingredients

🐔 For the Chicken:

• 1.5 lb boneless, skinless chicken thighs

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• ¼ teaspoon salt (or more to taste)

• ¼ teaspoon black pepper, freshly ground

• 2 tablespoons olive oil

🥔 For the Gnocchi and Sauce:

• 16 oz potato gnocchi (uncooked)

• 4 oz sun-dried tomatoes (packed in oil, drained and chopped)

• 6 cloves garlic, minced

• ½ cup chicken broth

• 1 cup heavy cream

• 1 teaspoon Italian seasoning (or Herbs de Provence)

• ½ teaspoon paprika

• 5 oz fresh spinach

• 7 oz canned artichoke hearts, drained and chopped

• ¼ teaspoon red pepper flakes (optional, to taste)

• 1 teaspoon fresh thyme leaves (no stems)

• Salt and pepper, to taste

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👨‍🍳 Instructions

🔥 Step 1: Cook the Chicken

1. Season the chicken thighs with Italian seasoning, paprika, salt, and black pepper on both sides.

2. Heat a large, heavy-bottomed skillet (cast iron or stainless steel) over medium heat for 2 minutes.

3. Add olive oil, then place chicken thighs in the skillet. Cook undisturbed for 5 minutes to create a golden sear.

4. Flip the chicken, reduce heat to medium-low, and cook another 5–7 minutes or until fully cooked (internal temp should reach 165°F / 74°C).

5. Remove chicken from the skillet and set aside on a plate.

🥣 Step 2: Make the Sauce and Gnocchi

6. In the same skillet (don’t clean it—those browned bits add flavor!), add the gnocchi, sun-dried tomatoes, and minced garlic. Stir for 30 seconds to coat everything in flavor.

7. Pour in the chicken broth and heavy cream, then stir in Italian seasoning and paprika.

8. Bring to a gentle boil, then cover and simmer for about 5 minutes, or until the gnocchi are tender and the sauce begins to thicken.

🌿 Step 3: Add the Greens and Finish

9. Add the spinach and chopped artichokes. Stir frequently and cook for another 4–5 minutes until the spinach wilts and everything is well combined.

10. Season to taste with salt and pepper.

11. Return the cooked chicken to the pan, nestling it into the creamy gnocchi mixture. Warm through gently.

12. Sprinkle with red pepper flakes and fresh thyme leaves before serving.

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🍽️ Serving Suggestions

This dish is rich and filling on its own, but you can serve it with:

• A side of garlic bread

• A light arugula salad with lemon vinaigrette

• A glass of dry white wine like Pinot Grigio or Sauvignon Blanc

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🧮 Nutrition Information (Per Serving)

Based on a 2,000-calorie daily diet. This information is estimated for informational purposes only.

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💬 Why You’ll Love This Recipe

• ✅ One-skillet convenience for quick cleanup

• ✅ Loaded with veggies and bold flavors

• ✅ No need to pre-boil gnocchi

• ✅ Perfect for cozy weeknights or casual entertaining