Cajun Chicken and Gnocchi Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Cajun Chicken and Gnocchi Bake
Description
This recipe starts by seasoning chicken breasts with garlic powder and Creole seasoning, then searing them in a mix of butter and olive oil until golden but not fully cooked. Sautéed onions and red bell peppers are added along with garlic and sun-dried tomatoes, building a savory base. Heavy cream and chicken broth form the sauce, into which uncooked gnocchi is stirred and allowed to start cooking in the liquid. The chicken breasts are placed on top and sprinkled with shredded mozzarella before baking in a hot oven to finish cooking the chicken and thicken the sauce.
The result is tender, juicy chicken with a creamy, lightly spiced sauce that coats the soft gnocchi and vegetables. The mozzarella adds a melty top layer. This bake serves 4-6 people and can be portioned accordingly. It is a filling and balanced main dish combining protein, starch, and vegetables.
Since the gnocchi release starch during cooking, the sauce naturally thickens and no pre-boiling is needed. Use an oven-proof skillet for cooking and baking in one vessel or transfer to a baking dish before placing in the oven. Adjust salt if using a different seasoning blend from Tony Chachere's Original Creole seasoning.
Ingredients
- 4 chicken breast
- 1/2 teaspoon garlic powder
- 1 teaspoon creole seasoning divided, Tony Chachere's Original
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained
- 1 cup heavy cream aka whipping cream
- 3/4 cup chicken broth low-sodium
- 1 pound potato gnocchi uncooked
- 2 cups mozzarella cheese shredded
Instructions
- Preheat your oven to 375F and move the rack to the top position.
- Sprinkle each chicken breast with the garlic powder and 1/2 teaspoon of Tony's seasoning.
- Add the butter and oil to a large, deep skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes/side (until lightly golden but not fully cooked through) and then transfer it to a plate.
- Add the onion and peppers to the skillet and sauté for 5 minutes (if the pan is looking a bit dry, add a splash more olive oil).
- Stir in the garlic and sun-dried tomatoes and cook for about a minute.
- Pour in the cream and chicken broth.
- Sprinkle in the remaining 1/2 teaspoon of Tony's seasoning and then stir in the gnocchi. Let it start to bubble, then turn the heat off.
- Place the chicken breasts on top of the gnocchi, then sprinkle the skillet with the mozzarella.
- Place the skillet in the oven and cook for 25 minutes or until the chicken breasts are cooked through (165F) and the sauce has thickened. Optional: broil for a few minutes to brown the cheese.
Notes
- Serves 4-6; a single chicken breast can be divided for smaller portions.
- The gnocchi cooks in the sauce without pre-boiling, releasing starch to thicken it naturally.
- If you lack an oven-safe skillet, transfer the mixture to a casserole dish before baking.
- Tony's Creole seasoning contains salt; omit extra salt or use low-sodium seasoning to taste.
User Reviews
Overall Rating
5
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