Creamy Herb Chicken Gnocchi (Print View)
One-pan chicken and gnocchi in a rich, creamy herb sauce—perfect for comforting weeknight dinners.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
→ Gnocchi & Dairy
06 - 1 lb potato gnocchi (fresh or shelf-stable)
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil
→ Fresh Herbs
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh basil
14 - 1 teaspoon chopped fresh thyme
15 - 1 teaspoon chopped fresh chives
→ Spices & Seasonings
16 - 1/2 teaspoon dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
02 - In the same skillet, add the remaining butter. Sauté the diced onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add gnocchi to the skillet. Cover and simmer for 5–7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the chicken to the skillet along with spinach and cherry tomatoes. Stir to combine and cook for another 2–3 minutes, or until the spinach wilts.
06 - Stir in Parmesan cheese and fresh herbs. Season with additional salt and pepper to taste.
07 - Remove from heat and let stand for 2 minutes to thicken slightly. Serve hot, garnished with extra herbs and Parmesan if desired.
# Expert Hints:
01 -
- Everything cooks in one skillet, which means you get all the reward with almost none of the cleanup.
- The cream sauce comes together in the same pan where the chicken was seared, so every browned bit becomes concentrated flavor you would otherwise wash away.
- It genuinely takes about forty minutes from cutting board to bowl, which makes it realistic for any night of the week.
02 -
- Do not rush the chicken sear because a proper golden crust is what gives the finished dish a depth that salt alone cannot replicate.
- If the sauce looks too thick after adding the gnocchi, splash in a little extra chicken broth, a tablespoon at a time, until it reaches a consistency that coats the back of a spoon.
- Gnocchi can vary wildly between brands, so check the package instructions and adjust simmering time accordingly.
03 -
- The biggest mistake people make is boiling the cream sauce instead of simmering it gently, which can cause the dairy to break and become grainy rather than silky.
- Tossing the finished dish with a drizzle of good olive oil right before serving adds a fruity finishing note that makes everything taste a touch more polished.