Name: One-Pan Creamy Chicken & Gnocchi Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 1/2 lb. boneless, skinless chicken breasts; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 Tbsp. extra-virgin olive oil, divided; 1 small shallot, finely chopped; 8 oz. baby bella mushrooms, thinly sliced; 2 garlic cloves, minced; 2 tsp. fresh thyme leaves; 1 tsp. dried oregano; 3 cups packed baby spinach; 1 cup low-sodium chicken broth; 1 1/4 cups half-and-half; Pinch of crushed red pepper flakes; 3/4 cup shredded mozzarella; 1 oz. Parmesan, finely grated (about 1/2 cup); 1 package gnocchi (usually about 16 oz.)

Ingredients

1 1/2 lb. boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 Tbsp. extra-virgin olive oil, divided

1 small shallot, finely chopped

8 oz. baby bella mushrooms, thinly sliced

2 garlic cloves, minced

2 tsp. fresh thyme leaves

1 tsp. dried oregano

1 cup low-sodium chicken broth

1 1/4 cups half-and-half

Pinch of crushed red pepper flakes

1 pkg. gnocchi

3/4 cup shredded mozzarella

1 oz. Parmesan, finely grated (about 1/2 cup)

3 cups packed baby spinach

Instructions

Step 1: Season chicken on both sides with salt and black pepper. In a large skillet over medium-high heat, heat 1 Tbsp. olive oil. Add chicken and cook, turning halfway through, until golden brown, about 4 minutes per side. Transfer chicken to a plate.

Step 2: In the same skillet over medium heat, heat the remaining 1 Tbsp. olive oil. Add chopped shallot and sliced mushrooms. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic, fresh thyme, and dried oregano; cook while stirring until fragrant, about 1 minute more.

Step 3: Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Slowly add the half-and-half and bring the mixture to a gentle simmer. Season with salt, black pepper, and crushed red pepper flakes. Stir in the gnocchi and return the chicken to the skillet. Simmer, stirring occasionally, until the chicken is cooked through and an instant-read thermometer reads 165°F, about 8 to 10 minutes. Transfer chicken to a cutting board.

Step 4: Add shredded mozzarella and grated Parmesan to the sauce. Cook, stirring, until the cheeses have melted, about 3 minutes. Stir in the baby spinach and cook until wilted, about 1 minute.

Step 5: Thinly slice the chicken and return it to the skillet. Season with additional salt and black pepper if needed. Serve warm.

Tips & Variations

For a lighter version, substitute half-and-half with whole milk or use a plant-based milk.

Swap baby bella mushrooms for cremini or button mushrooms depending on preference.

Add a squeeze of fresh lemon juice at the end to brighten the flavors.

Use spinach or kale depending on what you have on hand; just be sure to cook until wilted.

If you prefer, parmesan can be replaced with Pecorino Romano for a sharper taste.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. You may need to increase the simmering time slightly until the gnocchi is heated through and tender.

What can I substitute for half-and-half?

You can use equal parts milk and cream as a substitute, or swap for whole milk or a plant-based milk for a lighter or dairy-free option, though the sauce may be less creamy.