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Packed Creamy Chicken Recipe for Any Occasion taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

One Pan Creamy ‘Marry Me’ Chicken Gnocchi

This cozy one-pan chicken gnocchi dish brings rich, creamy flavor with minimal effort—perfect for any night you want something comforting without the fuss.
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Prep Time 55 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Mexican
Servings 250 people
Calories 520 kcal

Equipment

  • 1 Pressure cooker pan for browning and cooking everything

Ingredients
  

Main ingredients

  • ½ lb (250g) skinless, boneless chicken thighs diced up nice and neat
  • 1 teaspoon salt to bring out flavor and boost the chicken
  • 1 tablespoon olive oil for browning the chicken just right
  • 4 cloves garlic crushed
  • 1 teaspoon red pepper flakes for that tiny kick of heat
  • 1 teaspoon dried thyme earthy and aromatic
  • ½ cup sundried tomatoes chopped
  • ½ cup sour cream or heavy cream, crème fraîche, mascarpone or cream cheese
  • 1 cup chicken stock to add that savory broth base
  • 1 teaspoon fish sauce a sneaky little umami hitter
  • 1 lb (500g) gnocchi the soul of this one pot meal
  • 2 big handfuls spinach leaves to sneak in some green
  • ½ cup grated parmesan cheese plus a bit more to throw on top
  • 1 tablespoon lemon juice to brighten up the creaminess
  • 1 handful fresh basil leaves for garnishing
  • black pepper freshly cracked at the end

Instructions
 

Instructions

  • First, season the diced chicken thighs with that teaspoon of salt. Make sure every piece is coated so the flavor sinks in.
  • Heat your olive oil in the pressure cooker pan on medium. Toss in the chicken and cook it till browned and cooked through, 'bout 5 to 7 minutes. You want nice color here.
  • Add the crushed garlic, red pepper flakes, and dried thyme. Stir and cook for a minute or two until everything smells amazing and fragrant.
  • Toss in the chopped sundried tomatoes. Let them cook with the other ingredients for another minute so they soften up a bit.
  • Lower the heat to low. Stir in your sour cream, chicken stock, and fish sauce. Mix it all till creamy and combined nice.
  • Let that sauce simmer gently for 10 to 15 minutes. You want it to thicken just slightly so it coats the gnocchi real good later.
  • Now add your gnocchi straight into the pan. Give everything a good stir so the gnocchi gets covered in that sauce.
  • Put the lid on and cook under pressure for 5 to 7 minutes. When the timer's up, let your pressure cooker come down naturally.
  • Then add spinach, parmesan, lemon juice and basil. Season with black pepper before serving hot.

Notes

Serve yourself a big scoop and garnish with fresh basil and extra parmesan. Store in the fridge 3-4 days or freeze for convenient future meals.