Creamy Herb Chicken Gnocchi (Print Version)
One-pan chicken and gnocchi in a rich, creamy herb sauce—ready in just 40 minutes.
# Ingredient List:
→ 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
# Directions:
01 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
02 - In the same skillet, add the remaining tablespoon of butter. Sauté the diced onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
03 - Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
04 - Add the gnocchi to the skillet. Cover and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir to combine and cook for another 2 to 3 minutes, or until the spinach has wilted.
06 - Stir in the Parmesan cheese and fresh herbs. Season with additional salt and pepper to taste.
07 - Remove the skillet from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Serve hot, garnished with extra herbs and Parmesan if desired.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get all the comfort with barely any cleanup.
- The sauce practically builds itself while the gnocchi soften right in the skillet, soaking up every bit of herb flecked cream.
- It reheats beautifully the next day, if you even have leftovers.
02 -
- Do not crank the heat when simmering the cream or it will break and turn grainy instead of silky.
- If the sauce looks too thick after adding the gnocchi, splash in a little extra broth to loosen it up.
03 -
- Let the chicken sit undisturbed in the skillet for at least three minutes before flipping so a real crust forms and the pieces release naturally from the pan.
- Grate the Parmesan as finely as you can manage since it melts into the sauce more smoothly and creates that velvety texture everyone reaches for.