Description
Cajun Chicken and Gnocchi Bake is a comforting and flavorful one-pan dish featuring juicy, lightly spiced chicken breasts simmered in a creamy Cajun sauce with tender potato gnocchi, sun-dried tomatoes, and vegetables, all topped with melted mozzarella cheese. This hearty and easy-to-make casserole delivers a perfect balance of smoky, spicy, and creamy textures, making it an ideal weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon Tony Chachere’s Original Creole Seasoning (divided)
Produce & Aromatics
- 1/2 medium onion, chopped
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained
Dairy & Fats
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup heavy/whipping cream
- 2 cups shredded mozzarella cheese
Other
- 3/4 cup low-sodium chicken broth
- 1 pound uncooked potato gnocchi
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and move the oven rack to the top position to prepare for baking.
- Season Chicken: Sprinkle each chicken breast evenly with garlic powder and half of the Tony Chachere’s Creole seasoning (1/2 teaspoon) to infuse the chicken with Cajun flavors.
- 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 they are lightly golden but not fully cooked through. Then, transfer the chicken to a plate temporarily.
- Sauté Vegetables: In the same skillet, add the chopped onion and red bell pepper. Sauté for about 5 minutes until softened, adding a splash more olive oil if the pan begins to dry out.
- Add Aromatics & Tomatoes: Stir in the minced garlic and sun-dried tomatoes, cooking for about one minute until fragrant and well combined.
- Add Liquids & Seasoning: Pour in the heavy cream and chicken broth. Sprinkle the remaining 1/2 teaspoon of Tony Chachere’s seasoning and stir in the uncooked gnocchi. Let the mixture come to a gentle bubble, then turn off the heat.
- Assemble Bake: Place the seared chicken breasts on top of the gnocchi and sauce mixture in the skillet. Then evenly sprinkle the shredded mozzarella cheese over the top.
- Bake: Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the sauce has thickened considerably.
- Optional Broil: For a golden, bubbly cheese crust, broil the casserole for a few minutes at the end until the mozzarella is browned to your liking.
Notes
- This dish combines juicy Cajun-seasoned chicken and pillowy gnocchi in a rich, creamy sauce with sun-dried tomatoes and peppers for bold flavor.
- Ensure not to overcook the chicken while searing, as it will finish cooking in the oven and remain tender and juicy.
- The recipe uses Tony Chachere’s seasoning, but you can substitute with your preferred Cajun or Creole seasoning blend.
- Using low-sodium chicken broth helps control the saltiness of the dish.
- For extra crispness, broil briefly at the end to brown the mozzarella cheese to your preference.
- If you don’t have a skillet safe for the oven, transfer the assembled ingredients to a baking dish before baking.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 135 mg
