One-Pan Creamy Chicken & Gnocchi Recipe
This one-pan creamy chicken and gnocchi dish combines tender seared chicken breasts with baby bella mushrooms, garlic, fresh herbs, and a luscious half-and-half sauce. The gnocchi cooks right in the skillet, absorbing the flavorful broth and cheese, and baby spinach adds a fresh, vibrant finish. A comforting and elegant meal made effortlessly in a single pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 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
Vegetables and Herbs
- 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
Liquids and Dairy
- 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)
Pasta
- 1 package gnocchi (usually about 16 oz.)
Instructions
- Season and sear chicken: Season the chicken breasts evenly on both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Sauté vegetables and aromatics: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the finely chopped shallot and thinly sliced baby bella mushrooms. Cook, stirring occasionally, until they are softened, about 5 minutes. Stir in the minced garlic, fresh thyme leaves, and dried oregano, cooking until fragrant, about 1 minute more.
- Add liquids and gnocchi: Pour in the low-sodium chicken broth, scraping the bottom of the pan to loosen any browned bits. Slowly add the half-and-half and bring the mixture to a simmer. Season with salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Stir in the gnocchi and nestle the seared chicken back into the skillet. Continue to simmer, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the gnocchi is tender, about 8 to 10 minutes. Remove the chicken and transfer to a cutting board.
- Incorporate cheeses and spinach: Stir in the shredded mozzarella and grated Parmesan into the skillet. Cook while stirring until the cheeses have melted and the sauce becomes creamy, about 3 minutes. Add the packed baby spinach and continue to cook, stirring, until the spinach wilts, about 1 minute.
- Slice chicken and combine: Thinly slice the cooked chicken breasts and return them to the skillet with the gnocchi and sauce. Taste and season with additional salt and freshly ground black pepper if needed. Serve immediately for a warm, comforting meal.
Notes
- Use fresh chicken breasts for best texture and flavor.
- Adjust crushed red pepper flakes to control the spice level.
- Gnocchi can be swapped with small pasta shapes if preferred.
- Make sure to cook the chicken to an internal temperature of 165°F for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
Keywords: one-pan, creamy chicken, gnocchi, mushrooms, mozzarella, spinach, easy dinner, skillet recipe
