Description
Golden pan-seared chicken medallions, crisp-tender pan-toasted potato gnocchi, sweet sun-dried tomatoes, and baby spinach simmer together in a velvety garlic-herb Parmesan cream sauce in one skillet in 30 minutes.
Ingredients
Scale
Spiced Seared Chicken Medallions
- 1 and 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1.5-inch bite-sized pieces
- 1 teaspoon (3g) smoked paprika
- 1 and 1/2 teaspoons (3g) Italian herb seasoning
- 1/2 teaspoon (2g) garlic powder
- 3/4 teaspoon (4.5g) fine sea salt
- 1/2 teaspoon (1.5g) freshly cracked black pepper
- 1 Tablespoon (15ml) oil from the sun-dried tomato jar (or extra-virgin olive oil)
Pan-Toasted Gnocchi & Garlic Herb Cream Sauce
- 3 Tablespoons (42g) unsalted butter, divided
- 1 package (16 oz; 450g) shelf-stable potato gnocchi (uncooked)
- 1 medium shallot, finely diced (1/3 cup; 50g)
- 6 cloves garlic, finely minced
- 1/2 cup (75g) oil-packed sun-dried tomatoes, drained and julienned
- 1 and 1/4 cups (300ml) rich halal chicken bone broth
- 1 Tablespoon (15ml) fresh lemon juice
- 1 cup (240ml) heavy whipping cream
- 3 cups (90g) fresh baby spinach leaves, packed
- 1 cup (100g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
- 1/4 teaspoon crushed red pepper flakes (optional) and 2 Tablespoons chopped fresh Italian parsley
Instructions
- Season and sear the chicken: Pat the cubed chicken breast pieces dry with paper towels and toss in a bowl with the smoked paprika, Italian herb seasoning, garlic powder, sea salt, and black pepper. Heat 1 Tablespoon sun-dried tomato oil and 1 Tablespoon (14g) unsalted butter in a large 12-inch skillet over medium-high heat. Sear the chicken in a single uncrowded layer for 2.5 minutes per side until golden brown and cooked through to 165°F (74°C). Transfer chicken to a warm plate.
- Pan-toast the uncooked gnocchi: Reduce heat to medium and melt the remaining 2 Tablespoons (28g) unsalted butter in the same skillet. Add the uncooked potato gnocchi straight from the package and cook, tossing occasionally, for 3 to 4 minutes until lightly golden and blistered on the outside.
- Sauté aromatics and sun-dried tomatoes: Add the diced shallot, minced garlic, julienned sun-dried tomatoes, and crushed red pepper flakes to the skillet with the gnocchi. Sauté for 60 seconds until fragrant.
- Deglaze with chicken bone broth: Pour in the 1 and 1/4 cups (300ml) chicken bone broth and 1 Tablespoon (15ml) fresh lemon juice, scraping the bottom of the pan with a wooden spoon to release the golden fond. Simmer uncovered over medium heat for 3 minutes until the gnocchi is plump and tender and the broth reduces by half.
- Build the cream sauce & wilt spinach: Reduce heat to medium-low, pour in the 1 cup (240ml) heavy whipping cream, and simmer gently for 3 to 4 minutes until silky and thickened. Stir in the fresh baby spinach for 60 seconds just until wilted.
- Fold in Parmesan & return chicken: Remove the skillet from the heat and stir in the 1 cup (100g) freshly grated Parmigiano-Reggiano until smoothly melted. Return the seared chicken and any juices to the skillet, toss to coat in the glossy sauce, garnish with fresh parsley, and serve hot.
Notes
- No Pre-Boiling Needed: Toasting shelf-stable potato gnocchi directly in butter before simmering in chicken bone broth gives it crisp edges and releases natural starch that thickens the cream sauce automatically.
- Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat in a covered skillet with 2 to 3 Tablespoons of chicken broth until warm and creamy.
- 100% Halal Kitchen Standard: Made with rich chicken bone broth and fresh lemon juice for bright deglazing flavor—completely alcohol-free and halal-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 640
- Sugar: 5g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 19g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 175mg