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One-Pan Creamy Chicken Gnocchi Recipe

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4.4 from 9 reviews

This One-Pan Creamy Chicken Gnocchi recipe delivers a deliciously comforting meal that combines tender chicken breasts, sautéed mushrooms, and pillowy gnocchi in a rich, creamy sauce infused with fresh herbs and a hint of spice. Ready in just 15 minutes, it’s an easy, flavorful dish perfect for weeknight dinners.

Ingredients

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 & Aromatics

  • 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
  • Pinch of crushed red pepper flakes
  • 3 c. packed baby spinach

Liquids & Dairy

  • 1 c. low-sodium chicken broth
  • 1 1/4 c. half-and-half
  • 3/4 c. shredded mozzarella
  • 1 oz. Parmesan, finely grated (about 1/2 cup)

Pasta

  • 1 pkg. gnocchi

Instructions

  1. Season and Sear Chicken: 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 for about 4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
  2. Sauté Shallots and Mushrooms: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped shallot and sliced mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the minced garlic, fresh thyme leaves, and dried oregano; cook while stirring until fragrant, about 1 minute.
  3. Create the Creamy Sauce: Pour in 1 cup of low-sodium chicken broth and deglaze the pan by scraping up any browned bits from the bottom. Slowly stir in 1 1/4 cups of half-and-half and bring the mixture to a gentle simmer. Season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes to taste. Add the gnocchi and return the chicken breasts to the pan. Let everything simmer together, stirring occasionally, for 8 to 10 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F). Transfer the chicken to a cutting board.
  4. Melt Cheeses and Wilt Spinach: Stir shredded mozzarella and grated Parmesan into the sauce. Cook, stirring, until the cheeses have melted completely, about 3 minutes. Add the packed baby spinach and cook, stirring occasionally, until wilted, around 1 minute.
  5. Slice and Serve: Thinly slice the cooked chicken breasts and return them to the skillet, mixing them gently into the creamy gnocchi mixture. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed. Serve warm and enjoy your comforting, one-pan meal.

Notes

  • Be sure not to overcrowd the skillet when cooking the chicken to achieve a nice golden sear.
  • Using low-sodium chicken broth helps control the saltiness in this dish.
  • If fresh thyme is unavailable, dried thyme can be substituted, but reduce quantity to 1 teaspoon.
  • Gnocchi cooks quickly; avoid overcooking to maintain its tender texture.
  • For extra heat, increase the amount of crushed red pepper flakes according to preference.
  • Leftovers can be refrigerated and gently reheated in a skillet over low heat with a splash of broth or cream to loosen the sauce.

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