One-Pan Creamy Sun-Dried Tomato Chicken and Gnocchi is the weeknight dinner that changed how I think about skillet meals. Golden chicken thighs nestled into pillowy gnocchi, all bathed in a rich, creamy sun-dried tomato sauce this one is a true keeper. I first threw it together on a Tuesday when I had a jar of sun-dried tomatoes sitting in my fridge begging to be used, and my family cleared every last bite.
What makes this dish so special is how the gnocchi absorbs every bit of that savory, velvety sauce as it bakes. You get deep tomato flavor, tender chicken, and a sauce so good you will want to mop it up with bread. Best of all, it comes together in one pan with almost no cleanup and that alone makes it a winner in my kitchen.
Ingredients for One-Pan Creamy Sun-Dried Tomato Chicken and Gnocchi
I always keep a jar of oil-packed sun-dried tomatoes in my pantry because that oil is pure flavor do not toss it. Every ingredient in this dish earns its place. Here is what you will need:
- 6 bone-in, skin-on chicken thighs (about 5 oz. each) I recommend choosing smaller thighs so the chicken and gnocchi finish cooking at the same time
- 1½ tsp. dried Italian seasoning
- 1 tsp. sweet paprika
- Kosher salt and freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- ½ cup oil-packed sun-dried tomatoes, thinly sliced and drained plus 1 tbsp. oil reserved from the jar
- 4 cloves garlic, finely chopped In my experience, fresh garlic makes a noticeable difference here over pre-minced
- ½ cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 1¾ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 (17-oz.) package shelf-stable gnocchi My preference is shelf-stable for convenience, but fresh gnocchi works too
- 1 (5-oz.) package baby spinach
- ½ cup finely grated Parmesan I usually grate my own block for better melting and flavor
Step-by-Step Instructions
In my experience, having everything prepped and measured before you start makes this recipe flow beautifully. This one-pan creamy sun-dried tomato chicken and gnocchi moves quickly once the skillet is hot, so a little prep goes a long way.
Step 1: Preheat your oven to 400 degrees F. Season the chicken thighs on both sides with Italian seasoning, paprika, 1½ tsp. salt, and ¼ tsp. pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and cook until deep golden brown, about 4 minutes per side. Transfer to a plate. Do not rush this step a proper sear builds the flavor base for the entire dish.
Step 2: Return the skillet to medium-high heat and add the reserved sun-dried tomato oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch it closely garlic burns fast. Pour in the white wine and stir, scraping up any brown bits from the bottom of the pan, until the wine reduces by half, about 1 minute. Add the chicken broth, then slowly stir in the heavy cream. Bring to a gentle simmer, then stir in the gnocchi, sun-dried tomatoes, and ½ tsp. salt. Nestle the seared chicken thighs back into the pan skin-side up.
Step 3: Transfer the skillet to the oven and bake until the chicken is fully cooked through and an instant-read thermometer inserted into the thickest part reads 175 degrees F, about 14 to 16 minutes.
Step 4: Carefully remove the skillet from the oven and transfer the chicken to a plate. Add the baby spinach and Parmesan to the skillet and stir over medium heat until the spinach wilts, about 2 minutes. Return the chicken to the skillet. Taste the sauce before adding more salt the Parmesan brings its own saltiness, so season at the end to avoid over-salting.
What to Serve with One-Pan Creamy Sun-Dried Tomato Chicken and Gnocchi
The creamy sauce and hearty gnocchi make this dish filling on its own, but the right sides add texture, freshness, and balance. Here are my favorite pairings:
Crusty Sourdough Bread: Nothing soaks up a creamy sun-dried tomato sauce quite like a thick slice of sourdough. This is the side I reach for every single time I make this dish.
Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness of the sauce and keeps the meal feeling light and balanced. Try it alongside this Healthy Chicken Salad if you want something more substantial.
Roasted Asparagus or Zucchini: You can roast vegetables right alongside the chicken in the oven at the same temperature, making this a true sheet-pan-style dinner. This Chicken Zucchini Bake is a great companion idea for zucchini lovers.
Garlic Parmesan Pasta: If you want to double down on comfort, a light garlic parmesan pasta on the side is a crowd-pleaser. Our One-Pot Garlic Parmesan Pasta pairs beautifully with this dish.
Creamy Spinach Side: If your crowd loves spinach, a simple creamy spinach dish adds richness without competing with the main flavors. Take a look at this Creamy Spinach Chicken for a complementary chicken-and-spinach idea to keep on your weekly menu.
A Bowl-Style Dinner Option: If you love one-pan skillet meals like this one, you will also enjoy this Honey Garlic Chicken and Veggies for another easy weeknight option.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue absorbing the sauce overnight, which actually makes it even more flavorful the next day.
To reheat, warm the dish in a skillet over medium heat and add a splash of chicken broth or heavy cream to loosen the sauce back up. The microwave works in a pinch, but the stovetop keeps the gnocchi from turning mushy.
Pro tip: if you are meal prepping, make the full batch and portion it out for easy weeknight dinners. This one-pan creamy sun-dried tomato chicken and gnocchi reheats like a dream and tastes just as good on day three.
Frequently Asked Questions
Yes, but reduce the baking time since breasts cook faster than thighs. Start checking with a thermometer at the 10-minute mark and pull them when they reach 165 degrees F to avoid drying out the meat.
Absolutely. Swap the white wine for an equal amount of chicken broth and add a small squeeze of fresh lemon juice to replicate that slight acidity.
Yes, fresh gnocchi works great. It may cook slightly faster in the oven, so check at the 12-minute mark and add a couple of minutes if needed. The texture will be a little more delicate but just as delicious.
One-Pan Creamy Sun-Dried Tomato Chicken and Gnocchi
Ingredients
Equipment
Method
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Preheat oven to 400 degrees F. Season chicken thighs on both sides with Italian seasoning, paprika, 1.5 tsp. salt, and 0.25 tsp. pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook until deep golden brown, about 4 minutes per side. Transfer to a plate.
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Return skillet to medium-high heat and add the reserved sun-dried tomato oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and stir, scraping up any brown bits from the pan, until reduced by half, about 1 minute. Add chicken broth then slowly stir in heavy cream. Bring to a gentle simmer and stir in gnocchi, sun-dried tomatoes, and 0.5 tsp. salt. Nestle chicken back into the pan skin-side up.
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Transfer skillet to the oven and bake until chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 175 degrees F, 14 to 16 minutes.
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Carefully remove skillet from oven. Transfer chicken to a plate. Add baby spinach and Parmesan to skillet. Cook over medium heat, stirring, until spinach wilts, about 2 minutes. Return chicken to skillet. Taste and adjust salt and pepper before serving.
