Pan Fried Gnocchi with Goat Cheese Chicken, Kale, Artichokes & Sun Dried Tomatoes
This pan fried gnocchi dish is served with lemony Goat Cheese Chicken, kale, artichokes & sun dried tomatoes. It's the perfect one-pot hearty meal for nights where you can't decide what to make
Ingredients
- 4 tablespoon olive oil divided
- 2 large chicken breasts split down the middle
- ½ teaspoon paprika
- 2 cups skillet gnocchi or you could use regular boiled gnocchi
- ½ cup wine divided
- 1 large sweet onion thinly sliced
- 5 garlic cloves minced
- 4 cups kale roughly chopped
- 3 tablespoon sun dried tomatoes thinly sliced
- 1 can halved artichokes drained
- ½ cup goat cheese
- 1 lemon
- 1 handful fresh basil
- Salt and pepper
Instructions
- Liberally season both sides of the chicken with salt, pepper and paprika. Meanwhile, heat a large cast iron skillet over medium-high heat. When it’s hot, add 2 tablespoon olive oil then carefully add the chicken. Cook until one side is golden and crispy, then flip, and repeat until the chicken cooked through. Remove chicken breasts and set aside in a large bowl.
- Add another tablespoon of olive oil and then add the skillet gnocchi and a pinch of salt. Cook for a few minutes until each gnocchi is golden brown. Remove from heat and place the cooked gnocchi into the bowl with the chicken.
- Next turn the heat down to medium add the onion, a pinch of salt and ½ cup of white wine. Using a wooden spatula, scrape up the bits of the chicken and gnocchi that were stuck to the bottom of the pan. Stir and cook until onions are beginning to soften and brown.
- Next add the garlic, kale, sun dried tomatoes, and another pinch of salt. Stir then add another ¼ cup of white wine and cover the pot with a lid. When the kale is wilted and bright green, add the artichokes and stir one more time. Season with salt and pepper to taste.
- Turn off the heat then turn on the broiler. Add the gnocchis back on top of the kale mixture, then place the chicken on top. Evenly distribute the goat cheese on top of each chicken breast.
- Cut the lemon in half down the middle. Slice one of the halves into coins then place them on top of each goat cheese covered chicken breast. Place under the broiler for a few minutes until the goat cheese has softened then remove from heat.
- Before serving, squeeze the juice from the remaining half of lemon all over the dish then top with fresh basil and serve!
Notes
You can find skillet gnocchi in the fresh pasta section of most grocery stores. If you can't, you can either swap it out for boiled gnocchi or use another ready-to-eat pasta such as 2 cups of bowtie, rigatoni or orzo.