Dinner

One-Pan Creamy Chicken Gnocchi Recipe

ByElena Hart May 16, 2026May 16, 2026

Introduction

This one-pan creamy chicken gnocchi recipe is a comforting and flavorful meal that comes together quickly. Tender chicken and pillowy gnocchi are cooked in a rich, cheesy sauce with mushrooms and spinach for a satisfying dinner any night of the week.

A white oval pan filled with a creamy sauce containing small pale yellow gnocchi and dark brown mushroom slices scattered throughout. On top, layered slightly diagonally from bottom left to upper right, are several thick slices of golden brown cooked chicken breast with a slight char on the edges. Green spinach leaves are mixed in the sauce with specks of black pepper sprinkled on the whole dish. The pan has a red handle against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 c. low-sodium chicken broth
1 1/4 c. half-and-half
Pinch of crushed red pepper flakes

1 pkg. gnocchi
3/4 c. shredded mozzarella
1 oz. Parmesan, finely grated (about 1/2 cup)

3 c. packed baby spinach

Instructions

Step 1: Season the chicken breasts on both sides with kosher salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning halfway, until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped shallot and sliced mushrooms. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic, fresh thyme, and dried oregano, cooking until fragrant, about 1 minute.

Step 3: Pour in the chicken broth and scrape up any browned bits from the pan bottom. Slowly add the half-and-half and bring to a simmer. Season with salt, black pepper, and a pinch of crushed red pepper flakes. Stir in the gnocchi and return the chicken to the skillet. Simmer, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the gnocchi is tender, about 8 to 10 minutes. Remove the chicken to a cutting board.
Step 4: Add the shredded mozzarella and grated Parmesan to the sauce. Cook, stirring, until the cheese has melted and the sauce is creamy, about 3 minutes. Stir in the baby spinach and cook until wilted, about 1 minute more.
Step 5: Thinly slice the cooked chicken and return it to the skillet. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Tips & Variations

For extra flavor, try adding a splash of white wine when adding the broth.
Substitute fresh gnocchi for frozen, adjusting cooking time as needed.
Swap baby spinach for kale or Swiss chard for a different green.

Use smoked mozzarella for a smoky twist on the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or milk if the sauce has thickened too much.

How to Serve

The dish shows thick, browned pieces of chicken layered on top of small, creamy gnocchi covered in a smooth, pale beige sauce with fresh green spinach leaves mixed in. The sauce has a rich texture with specks of ground black pepper sprinkled on top. All of this is placed on a white plate with ridged lines spreading out from the center, and a silver fork rests on the right side of the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just add a couple of extra minutes to the simmering time to ensure they are cooked through.

What can I substitute for half-and-half?

You can use equal parts milk and heavy cream as a substitute for half-and-half, or use whole milk for a lighter sauce though it will be less creamy.

Elena Hart