Ingredients
The following ingredients have 5 Servings
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere's Original Creole Seasoning (divided)
- 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/whipping cream
- 3/4 cup low-sodium chicken broth
- 1 pound uncooked potato gnocchi
- 2 cups shredded mozzarella cheese
Instruction
- 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.
