Original Creole Seasoning 
Loaded Once Baked Potato
All the comfort, none of the wait. Loaded Once and done right. Try this Loaded Once…
Get RecipeWith an irresistible combination of juicy chicken and gnocchi in a creamy Cajun sauce, and topped with mozzarella, this Cajun Chicken Gnocchi Bake by Salt & Lavender is a perfect comfort dinner. It’s easy to make, coming together in just one skillet, and full of delicious flavors.
Ingredients
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4 Chicken Breasts
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1/2 Teaspoon Garlic Powder
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1 Teaspoon Tony’s Original Creole Seasoning, Divided
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1 Tablespoon Butter
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1 Tablespoon Olive Oil
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1/2 Medium Onion, Chopped
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1/2 Red Bell Pepper, Chopped
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4 Cloves Garlic, Minced
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1/2 Cup Sun-Dried Tomatoes, Drained
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1 Cup Heavy/Whipping Cream
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3/4 Cup Low-Sodium Chicken Broth
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1-Pound Uncooked Potato Gnocchi
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2 Cups Mozzarella Cheese, Shredded
- Clear
Directions
- Preheat oven to 375°F and move the rack to the top position.
- Sprinkle each chicken breast with garlic powder and 1/2 teaspoon of Tony’s Original Creole Seasoning.
- Add the butter and oil to large, deep skillet over medium-high heat. Once the pan is hot, sear the chicken for 5 minutes per side until lightly golden but not fully cooked through, and then transfer chicken 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 of 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 Original Creole 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, 165°F, and the sauce has thickened. Optional: broil for a few minutes to brown the cheese.
NOTES:
- Serves 4-6. A whole chicken breast may be shared for smaller appetites.
- The gnocchi will release starch as it cooks, thickening up the sauce. There is no need to pre-boil it.
- If you don’t own an oven-proof skillet, transfer skillet contents to a casserole dish for step 8.
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