Oh, friends, when the week gets long and I just *need* that warm, hug-in-a-bowl feeling, there is only one thing I turn to lately: my **Baked Tuscan Chicken And Gnocchi**. Seriously, forget those fussy stovetop meals where you dirty three pans! This is the ultimate comfort food because it’s brilliantly creamy, packed with savory sun-dried tomato flavor, and yes, it’s mostly a one-pan wonder.
I first threw this together randomly one Tuesday night when I had random ingredients calling my name, and let me tell you, it was an instant hit. My family asked for it again before the pan was even washed! It has that rich, restaurant-quality taste, but it comes together faster than ordering takeout. It’s my secret weapon for feeling like a culinary genius without actually having to put in hours of effort. We’re talking tender chicken, pillowy gnocchi, and a sauce so good you’ll want a spoon ready.
Before we dive into the steps, make sure you take a peek at some of my other favorite ways to bring Italian flavors home. I love testing out those classic Olive Garden copycats, but honestly, this Tuscan Gnocchi beats most of them!
Why This Baked Tuscan Chicken And Gnocchi Recipe Works So Well
There are honestly so many reasons I keep coming back to this dish. It hits that sweet spot between being totally indulgent and surprisingly simple. When you’re looking for a dinner everyone will cheer for, this Baked Tuscan Chicken And Gnocchi is IT. It minimizes cleanup, which, let’s be real, is half the battle on a Tuesday night.
- It’s practically a dump-and-bake meal! The sauce comes together right in the pan you start cooking the chicken in. Easy peasy!
- That flavor combo? Oh my gosh. It’s savory, deeply rich from the cream and Parmesan, and the sun-dried tomatoes give it that perfect Italian zing.
- The texture contrast is divine—tender chicken next to those soft little potato pillows means every bite is exciting. If you enjoy dishes where you don’t have to boil pasta separately, you’ll love this one, similar to my recipe for one-pot spinach artichoke pasta!
Quick Prep Time For Busy Weeknights
Do you see that 15-minute prep time in the details? That’s real, folks! I measure everything while the chicken is browning, so nothing sits around waiting. You are completely in charge of the flavor here, ensuring your onions don’t burn and your garlic smells just right before you move on. This speed makes it a total lifesaver.
Rich, Creamy Tuscan Flavor Profile
What makes it Tuscan? It’s all about that sauce base we build. We use heavy cream, savory broth, and salty Parmesan to create this luscious coating. The chopped sun-dried tomatoes are folded right in, giving the whole dish a beautiful, slightly sweet tartness that cuts through the richness of the cream. Trust me, you won’t be able to stop eating the sauce with a piece of bread when you’re done!
Essential Ingredients for Perfect Baked Tuscan Chicken And Gnocchi
Okay, listen up, because precision matters when you’re trying to lock in that perfect creamy texture. Writing out every measurement is my way of making sure you get the exact, spot-on results every single time I serve this. We aren’t eyeballing anything here—we want consistency because this Baked Tuscan Chicken And Gnocchi is too good to mess up! Seeing all these ingredients laid out makes me excited just looking at them. You’ll want to browse my recipe for creamy cowboy caviar later, but focus here first!
Chicken and Gnocchi Base
This is the hearty foundation of our dish. Since we’re baking it and the chicken only gets a quick sear upfront, prepping it right is crucial. Don’t even think about using giant chunks; they won’t cook evenly.
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb potato gnocchi (I always use the shelf-stable kind for convenience!)
- 1 tablespoon olive oil (for that initial sear)
- 1 small yellow onion, chopped
- 4 cloves garlic, minced (and I mean minced! Don’t be shy with the garlic.)
The Creamy Tuscan Sauce Components
This part is what makes it taste like a dream. The star, of course, is the sun-dried tomato packed in oil—those little jewels hold so much concentrated flavor. Make sure the spinach is fresh so it wilts beautifully into the sauce!
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup chicken broth (low sodium is what I usually grab)
- 1 cup heavy cream (Don’t substitute this—it’s essential for the richness!)
- 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach
Step-by-Step Instructions for Baked Tuscan Chicken And Gnocchi
This is where the magic really happens, and honestly, if you can follow simple recipes, you can nail this Baked Tuscan Chicken And Gnocchi. The goal here is to build flavor layers right in the same pan. This means fewer dishes for me later, which is a win in my book! If you have an oven-safe skillet, use it! That’s my biggest piece of practical advice for this entire dish. Speaking of one-pan magic, you should check out my thoughts on one-pan garlic butter chicken and veggies for another weeknight winner.
Prepping and Searing the Chicken
First things first, we need to get that oven hot. Preheat it to 400°F (200°C) right away and make sure you’ve lightly greased that 9×13 baking dish you’ll need later. Now, grab your skillet and get that tablespoon of olive oil nice and hot over medium-high heat. Toss in your cubed chicken pieces.
Here’s the key: you’re cooking them until they are just lightly browned on all sides—about five minutes total. They don’t need to be cooked through because they are going to finish baking later in the sauce. Once they look golden on the outside, pull them out of the skillet and set them aside on a plate. Don’t wipe that pan clean—those little browned bits are pure flavor!
Building the Creamy Sauce Base
Back into the hot, seasoned skillet goes your chopped onion. Cook that down until it starts to soften up, which usually takes about three minutes. Now drop in that fragrant minced garlic and the chopped sun-dried tomatoes. You only need about a minute here until you can really smell that amazing tomato aroma. Keep stirring so the garlic doesn’t scorch!
Time to deglaze! Pour in that cup of chicken broth and get a wooden spoon ready. Scrape up every single brown bit stuck to the bottom of the skillet—that’s called the fond, and it’s where all the richness sleeps. Let that come to a simmer. Then, pour in the heavy cream, add your Parmesan, that Italian seasoning, salt, and pepper. Let it all bubble gently for about three minutes; you’ll notice it thickening up enough to coat the back of a spoon.
Combining and Baking the Baked Tuscan Chicken And Gnocchi
This is the fun part where everything comes together! Stir your seared chicken back into that gorgeous, simmering sauce. Then add the uncooked gnocchi right on top of everything. Pour everything in now so the gnocchi is somewhat submerged in the sauce. Finally, toss in the fresh spinach—watch how fast it wilts down into the sauce when it hits that heat!
If your skillet *isn’t* oven-safe, quickly transfer all that deliciousness into your prepared baking dish now. If you used an oven-safe one, keep it right where it is! Pop it into that 400°F oven. You’re baking this for 15 to 20 minutes. You know it’s done when the sauce is bubbly and looks thick, and when you test a piece of gnocchi, it’s perfectly tender. Serve it right away piping hot!
Expert Tips for the Best Baked Tuscan Chicken And Gnocchi
You’ve followed the steps, but sometimes you need just that little nudge to make a recipe truly shine—that’s the insider knowledge! I’ve played around with this Baked Tuscan Chicken And Gnocchi recipe enough times to know a few tricks that keep it perfect, even when life gets busy. It’s all about tweaking it to your taste and knowing how to fix it if the oven has other plans!
Ingredient Swaps and Customization
If you are not a huge fan of chicken breast, don’t stress! You absolutely can use chicken thighs instead; they stay wonderfully moist, though you might need to sear them an extra minute or two since they are denser. For texture, I sometimes like to sneak in about a cup of sliced cremini mushrooms when I’m sautéing the onions. They soak up all that creamy sauce flavor. Also, if you love that sun-dried tomato punch as much as I do, throw in a few extra chopped tomatoes—you won’t hurt a thing!
Adjusting Sauce Consistency After Baking
This is the one issue I sometimes hit, especially if my broth was a little thinner than usual. When you pull the dish out, if that gorgeous sauce seems just a tad too thick or stodgy for your liking, don’t panic! The secret is to gently stir in just a splash of milk or extra chicken broth before you serve it. This immediately loosens it back up to that perfect, velvety texture. You can find some great ideas on boosting flavors over at my post about the simple secret to juicy bliss, though the sauce fix is simple enough!
Serving Suggestions for Your Baked Tuscan Chicken And Gnocchi
Because this Baked Tuscan Chicken And Gnocchi is so incredibly rich and creamy, you really don’t need much else on the plate! It’s a full meal all by itself, but I always like to serve it with something light and maybe a little crunchy to balance things out.
First off, you absolutely need some good crusty bread. You’ll be so sad when you run out of sauce before you run out of dipping bread! Tear off big chunks and soak up every last bit of that creamy coating. If you want a light green side, a simple mixed green salad tossed with a sharp vinaigrette is perfect. I love using my own basic Italian dressing mix recipe because the tang cuts straight through the fat. Keep the sides simple; the gnocchi and chicken are the stars here!
Storage and Reheating Baked Tuscan Chicken And Gnocchi
We all know this dish is so good you rarely have leftovers, but if you do, saving it is easy! Pop any extra Baked Tuscan Chicken And Gnocchi into a truly airtight container. You should keep it refrigerated for up to three days—any longer and the texture starts getting a bit sad.
When you want to eat it again, if you’re using the microwave, just give it a nice splash of extra milk or broth first, cover it loosely, and heat it in short bursts. I prefer reheating leftovers in the oven—maybe 325°F for about 15 minutes—because that low heat helps the sauce re-emulsify without getting rubbery. It brings back that fresh-out-of-the-oven creaminess!
Frequently Asked Questions About Baked Tuscan Chicken And Gnocchi
I get so many questions about this recipe—it’s clearly a favorite among my readers, which makes me so happy! It’s funny what people wonder about when they are gearing up to make something new. Don’t worry if you need to tweak things; that’s what cooking is all about! If you are looking for more quick things to throw together for dinner, check out my list of easy dinner recipes for inspiration!
Can I use dried gnocchi instead of fresh for this Baked Tuscan Chicken And Gnocchi?
Absolutely! I usually use the shelf-stable potato gnocchi because it cooks up perfectly right in the sauce, which is so convenient. If you happen to grab pre-packaged, dried gnocchi, you might need to add a little extra cooking time, maybe an extra 5 to 10 minutes baked, just to ensure they are tender all the way through. Keep an eye on that sauce so it doesn’t get too absorbed!
Is this recipe freezer-friendly?
Creamy dishes like this Baked Tuscan Chicken And Gnocchi can be tricky once frozen and thawed because the heavy cream sometimes separates or gets grainy. If you must freeze leftovers, I suggest freezing them *before* adding the final Parmesan cheese and spinach. When reheating, thaw them overnight in the fridge, then gently warm them on the stovetop, stirring frequently. Add a splash of milk or broth and then stir in the Parmesan and wilt the spinach right at the end for the best texture.
Nutritional Estimates for Baked Tuscan Chicken And Gnocchi
Now, I’m not one of those bakers who obsesses over every single calorie, honestly. When you are eating something this comforting, you just enjoy it! But I know some of you like to keep track, so I ran the numbers on this Baked Tuscan Chicken And Gnocchi recipe based on the ingredients listed. It uses heavy cream and Parmesan, so as expected, it’s a hearty dish, but it packs a solid wallop of protein thanks to all that chicken!
Keep in mind these numbers are just estimates, okay? If you use low-fat dairy or lean chicken breast vs. thighs, your totals will shift a bit. This breakdown is based on four generous servings, exactly as the recipe is written.
- Calories: 750 per serving
- Fat: 45g (Saturated Fat: 25g)
- Protein: 40g
- Carbohydrates: 45g (Fiber: 3g)
- Sugar: 6g
- Sodium: 650mg
See? Great protein for staying full! As a reminder, these figures are just guidelines. I always say, the best nutrition comes from sharing a meal made with love. Enjoy it!
Share Your Creamy Tuscan Success
Wow, I truly hope you loved making this Baked Tuscan Chicken And Gnocchi as much as I love eating it! Seriously, seeing your creations lights up my whole week. If you tried this out for dinner, please, please come back and tell me what you thought!
A quick rating or a comment talking about your favorite part—maybe the pillowy soft gnocchi or how fast the sauce came together—makes such a difference. It helps me know what recipes you all want more of!
And hey, if you posted a picture of your bubbly, creamy, cheesy masterpiece on social media, tag me! I love sharing reader photos on my own stories. If you have any questions as you go, or just want to say hi, feel free to reach out through the contact page here: I’m always happy to chat cooking! Happy baking, my friends!
Print
Baked Tuscan Chicken and Gnocchi
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple baked dish featuring chicken, gnocchi, spinach, and a creamy sun-dried tomato sauce.
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb potato gnocchi
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh spinach
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
- Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Let the sauce simmer until it thickens slightly, about 3 minutes.
- Stir in the cooked chicken, uncooked gnocchi, and fresh spinach until the spinach wilts.
- Transfer the mixture to the prepared baking dish if your skillet is not oven-safe.
- Bake for 15 to 20 minutes, or until the gnocchi is tender and the sauce is bubbly.
- Serve immediately.
Notes
- You can substitute chicken thighs for chicken breasts if you prefer.
- If the sauce seems too thick after baking, stir in a splash of milk or extra broth before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 6
- Sodium: 650
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 40
- Cholesterol: 180
Keywords: baked gnocchi, tuscan chicken, creamy chicken, sun-dried tomato, one-pan dinner