Tuscan Chicken and Gnocchi is a creamy dish with rotisserie chicken and spinach, topped with mozzarella, while sun-dried and cherry tomatoes add vibrant flavor and color. It’s a Tuscan-inspired, delicious dish made in one oven-safe skillet. I also have Tuscan Chicken Pasta you will love!
Ingredients & Substitutions
Sun-Dried Tomatoes: Before you make this recipe, soften and chop the sun-dried tomatoes. They are softened to blend into the sauce (and not be crunchy). If you are using dry-packed sun-dried tomatoes, soak them in water for about 30 minutes to soften them. Then drain, pat dry, and chop. You can also use sun-dried tomatoes packed in oil; just drain and chop before using.
Cherry Tomatoes: Cherry tomatoes bring bright color to the dish; I love the pop of red and the sweet burst of flavor.
Cheese: Both parmesan and mozzarella cheese are used in the recipe. Parmesan is added to the sauce to help thicken it. Then, shredded mozzarella is sprinkled over the top before being baked to golden. You could also use other kinds of cheese on top like provolone, Monterey Jack, Havarti, or Gouda, just to name a few.
Gnocchi: Look for fresh potato gnocchi (small, soft dough dumplings) to add to the sauce. It is a type of pasta that is typically made from a combination of potatoes, flour, and sometimes eggs.
Chicken: Pre-cooked chicken like rotisserie or shredded chicken is great in this recipe. It is ready to go when you are ready to make the dish.
Spinach: I used fresh spinach. If using frozen spinach, thaw and drain it before adding it to the dish.
Can I Make This Dish Without An Oven-Safe Skillet?
Yes, you can still get this dish made without an oven-safe skillet. Use a regular skillet or saucepan to cook the initial ingredients on the stovetop. Next, add the heavy cream, chicken broth, and other sauce ingredients. Simmer until everything is well combined. Once the sauce is prepared, pour it into a baking dish. Make sure it’s large enough to accommodate the other ingredients. Add the gnocchi, chicken, and spinach, stirring to combine. Sprinkle the mozzarella cheese evenly over the top. Finally, transfer the baking dish to the oven and bake as instructed, watching carefully as the baking time may need to be adjusted.
What To Serve With Tuscan Chicken and Gnocchi
Here are some sides you can serve with this rich and hearty dish:
- Garlic Breadsticks
- Garlic Knots
- Focaccia (or Focaccia breadsticks)
- French Baguette
- Roasted Green Beans or Asparagus
- Wedge Salad
How To Store Tuscan Chicken and Gnocchi
To store Tuscan chicken and gnocchi, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the oven or microwave.
Tuscan Chicken and Gnocchi
Ingredients
- 2 tablespoons unsalted butter
- 1 medium shallot, diced (about ¼ cup)
- ¼ cup sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups (357 g) heavy whipping cream
- 1 cup (240 g) chicken broth
- 2 cups (298 g) cherry tomatoes, halved
- 1 cup (100 g) parmesan cheese, freshly grated
- 2 packages (16 ounces each) potato gnocchi, uncooked
- 3 cups (420 g) rotisserie chicken, shredded, diced
- 1 cup (30 g) fresh spinach
- 2 cups (226 g) mozzarella cheese, shredded
- parsley, chopped for garnish
Instructions
- Preheat oven to 375°F.
- To a large oven-safe skillet over medium heat, add butter. Once melted, add shallots and sun-dried tomatoes. Cook until the shallots are softened, about 1-2 minutes. Add garlic and cook for 1 more minute.
- Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir to combine.
- Add heavy whipping cream and chicken broth. Stir to combine.
- Add cherry tomatoes and parmesan. Stir to combine. Reduce heat to low and simmer until cheese is melted.
- Add the gnocchi, chicken, and spinach. Stir to combine.
- Remove from heat. Sprinkle the mozzarella cheese evenly on top.
- Bake for 15-20 minutes, or until the cheese is golden and the sauce is bubbling.
- Garnish with fresh parsley. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I'm a big fan of anything Tuscan and I love the texture of gnocchi so I was pretty excited to try this one. It did not disappoint. The dish is rich and cheesy and full of flavor, a definite must-try dinner!
Elizabeth
This is a delicious and cheesy dish! I would have liked more sun-dried tomatoes, but I kept going back for more. The gnocchi was perfectly cooked and coated in the creamy sauce. Yum!
Bella
I am so hooked on this dish. I love the soft and chewy gnocchi. The creamy, savory sauce is soooo good. I will definitely try and make this!
Annabelle
I loved this! The sauce is creamy and flavorful, it comes together quickly and very simply (once everything is prepped)! The sun-dried tomatoes add a bright pop of flavor!
Selena
This was really delicious. It takes a few minutes to prep everything, but cooks really fast for a nice dinner. The flavors go together so well. I think it would be a perfect dish to make for guests.
