Creamy Tomato Chicken, Broccoli & Gnocchi

A wide-skillet tomato cream sauce gently cooks potato gnocchi and broccoli, then coats browned chicken and Parmesan for a complete supper.

40 min

4 servings

Ingredients

1 lb boneless, skinless chicken breast, cut into bite-size pieces

1 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 small yellow onion, finely diced

3 garlic cloves, minced

2 tbsp tomato paste

1 can (14.5 oz) crushed tomatoes

1 cup low-sodium chicken broth

1/2 cup heavy cream

1 lb potato gnocchi, shelf-stable or refrigerated

3 cups small broccoli florets

1/2 cup finely grated Parmesan

1/4 tsp red pepper flakes

2 tbsp chopped fresh basil

Wide lidded skillet · Instant-read thermometer · Cutting board · Chef's knife

Keep the broccoli bright

Add the small florets after the gnocchi have started simmering; the brief covered finish tenderizes stems without dulling the color.

Serve straight from the skillet

A final fold of Parmesan thickens the sauce around the gnocchi, chicken, and broccoli.

01. Cut chicken evenly and keep broccoli florets small so the skillet stages finish together.

02. Sear chicken in a single layer with half the salt and pepper until browned and 165 F inside, then transfer to a clean plate.

03. Cook onion until softened, then stir in garlic briefly so it turns fragrant without browning.

04. Toast tomato paste for 1 minute, then add crushed tomatoes, broth, cream, pepper flakes, and remaining salt; simmer gently.

05. Cover gnocchi in the sauce for 4 minutes, stirring once halfway through to prevent sticking.

06. Add broccoli and cover for 3 to 4 minutes, until vivid green and just tender while gnocchi soften through.

07. Return chicken and juices for 2 minutes so they heat through and the sauce clings to the gnocchi.

08. Turn off heat and fold in Parmesan until the sauce turns glossy; add a little water if it has thickened too much.

09. Scatter basil over the skillet and serve promptly while the gnocchi stay tender and coated.