Print

One-Pan Creamy Chicken Gnocchi Recipe

Print Recipe

★★★★★

4.5 from 484 reviews

This One-Pan Creamy Chicken Gnocchi recipe is a comforting and flavorful dish combining tender chicken breasts, soft gnocchi, sautéed mushrooms, and fresh spinach in a rich, creamy sauce made with half-and-half and chicken broth. Easy to prepare in a single skillet, it delivers a perfect balance of savory herbs, melted mozzarella, and Parmesan cheese for a delicious weeknight dinner.

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 & 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 c. packed baby spinach

Liquids & Dairy

  • 1 c. low-sodium chicken broth
  • 1 1/4 c. half-and-half
  • Pinch of crushed red pepper flakes
  • 3/4 c. shredded mozzarella cheese
  • 1 oz. Parmesan cheese, finely grated (about 1/2 cup)

Other

  • 1 pkg. gnocchi (about 16 oz.)

Instructions

  1. Prepare and cook chicken: Season the chicken breasts on both sides generously 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 per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  2. Sauté shallots and mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the finely chopped shallot and thinly sliced baby bella mushrooms. Cook, stirring occasionally, until the vegetables are softened and browned, about 5 minutes. Then add the minced garlic, fresh thyme leaves, and dried oregano; cook for another minute until fragrant.
  3. Add liquids and simmer: Pour in the low-sodium chicken broth and scrape any browned bits off the bottom of the pan for added flavor. Slowly add the half-and-half, stirring to combine. Bring the mixture to a gentle simmer. Season with additional salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste. Stir in the gnocchi and place the cooked chicken back in the skillet. Let everything simmer together, stirring occasionally, until the gnocchi is tender and the chicken reaches an internal temperature of 165°F, about 8 to 10 minutes. Once cooked, transfer the chicken to a cutting board.
  4. Add cheeses and spinach: Stir in the shredded mozzarella and grated Parmesan cheese, continuing to cook and stir until the cheeses have melted into the sauce, about 3 minutes. Add the packed baby spinach and cook, stirring, for about 1 minute until wilted.
  5. Finish and serve: Thinly slice the cooked chicken breasts and return them to the skillet. Stir gently to combine all the ingredients. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, straight from the skillet.

Notes

  • You can substitute half-and-half with heavy cream for a richer sauce or milk for a lighter version.
  • Baby bella mushrooms can be replaced with cremini or white mushrooms as preferred.
  • For extra spice, increase the crushed red pepper flakes or add a dash of hot sauce.
  • Ensure the chicken is fully cooked by using a meat thermometer – it should read 165°F in the thickest part.
  • Leftovers store well in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave.

Keywords: chicken gnocchi, creamy chicken gnocchi, one-pan dinner, skillet gnocchi, easy chicken recipe, Italian comfort food

Find it online: https://thefoodrecipe.com/one-pan-creamy-chicken-gnocchi-recipe/