Description
This Cajun Chicken and Gnocchi Bake is a comforting and flavorful dish combining juicy, seasoned chicken breasts with tender potato gnocchi in a creamy, lightly spicy Cajun sauce. Topped with melted mozzarella cheese and baked to perfection, it offers a delightful blend of textures and Southern-inspired flavors, perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere’s Original Creole Seasoning (divided)
Vegetables and Aromatics
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained
Dairy and Liquids
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 3/4 cup low-sodium chicken broth
Other Ingredients
- 1 pound uncooked potato gnocchi
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F and position the oven rack toward the top. This ensures the cheese topping will get nicely browned later.
- Season and Sear Chicken: Sprinkle each chicken breast evenly with garlic powder and half of the Tony Chachere’s Creole seasoning (1/2 teaspoon). Add butter and olive oil to a large, deep skillet over medium-high heat. When hot, sear chicken breasts for about 5 minutes on each side until lightly golden but not fully cooked. Remove chicken from skillet and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the chopped onion and red bell pepper. Sauté for 5 minutes until softened, adding more olive oil if the pan dries out. Stir in minced garlic and sun-dried tomatoes, cooking another minute until fragrant.
- Add Liquids and Gnocchi: Pour in the heavy cream and low-sodium chicken broth. Sprinkle in the remaining 1/2 teaspoon of Tony Chachere’s seasoning. Stir in the uncooked potato gnocchi. Allow the mixture to come to a gentle bubble before turning off the heat.
- Assemble and Bake: Nestle the partially cooked chicken breasts on top of the gnocchi mixture in the skillet. Evenly sprinkle shredded mozzarella cheese over the entire skillet. Transfer the skillet to the oven and bake for 25 minutes or until the chicken reaches an internal temperature of 165°F and the sauce has thickened.
- Optional Broil: For a golden, bubbly cheese crust, switch the oven to broil for 2-3 minutes watching carefully to avoid burning.
Notes
- This bake features juicy chicken and pillowy gnocchi in a creamy, spicy Cajun sauce topped with melty mozzarella for a hearty, satisfying meal.
- Ensure chicken is only partially cooked during searing to prevent drying out during baking.
- If you prefer a spicier dish, add more Creole seasoning or a pinch of cayenne.
- Broiling at the end is optional but adds a desirable golden finish to the cheese topping.
- Use low-sodium broth to control the saltiness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg
