Description
A hearty and flavorful Cajun Chicken and Gnocchi Bake featuring tender chicken breasts seared to perfection, combined with sautéed vegetables, creamy sauce, and tender potato gnocchi all baked together with melted mozzarella cheese. This comforting dish blends the spicy, smoky notes of Cajun seasoning with rich, creamy textures, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere’s Original Creole Seasoning (divided)
Sauté and Sauce
- 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
Main Ingredient
- 1 pound uncooked potato gnocchi
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and position the oven rack in the top position to ensure even cooking and browning.
- Season Chicken: Generously sprinkle each chicken breast with garlic powder and half of the Tony Chachere’s Creole seasoning to build the foundational Cajun flavor.
- Sear Chicken: Heat butter and olive oil in a large, deep skillet over medium-high heat. Once hot, sear the chicken breasts for 5 minutes on each side until lightly golden but not fully cooked. Remove and set aside on a plate.
- Sauté Vegetables: In the same skillet, add chopped onion and red bell pepper. Sauté for about 5 minutes until softened, adding a splash of olive oil if the pan appears dry.
- Add Garlic and Tomatoes: Stir in the minced garlic and drained sun-dried tomatoes. Cook for roughly one minute to release their aromas.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine.
- Add Seasoning and Gnocchi: Sprinkle the remaining half teaspoon of Tony’s seasoning. Stir in the uncooked gnocchi, allowing the mixture to come to a gentle bubble, then turn off the heat.
- Assemble for Baking: Nestle the seared chicken breasts on top of the gnocchi mixture, then evenly sprinkle shredded mozzarella over the entire skillet.
- Bake: Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens. Optionally, broil for a few minutes at the end to brown and crisp the cheese topping.
Notes
- Use a deep oven-safe skillet for easy stove-to-oven cooking and minimal cleanup.
- If you don’t have Tony Chachere’s seasoning, substitute with a mix of paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
- Ensure chicken is not fully cooked when searing since it will finish cooking in the oven.
- You can substitute mozzarella with parmesan for a sharper flavor.
- Use fresh gnocchi for best texture; frozen gnocchi can be used but may require slight adjustments in cooking time.
- For a lighter dish, substitute heavy cream with half-and-half, though sauce will be less rich.
