Original Creole Seasoning 
Honey-Garlic Fried Chicken Wings
Crunchy, juicy, and with the perfect sweet-heat flavor, these Honey-Garlic Fried Chicken Wings by Creole Seoul…
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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