Creamy Herb Chicken Gnocchi (Print Version)

A one-pan creamy chicken and gnocchi dish with fresh herbs, spinach, and tomatoes in a rich Parmesan sauce.

# Recipe Ingredients:

→ Meats

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 cup baby spinach, chopped
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh basil, chopped
09 - 1 teaspoon fresh thyme leaves

→ Gnocchi

10 - 1 package (17.6 oz) potato gnocchi, store-bought or homemade

→ Sauce & Dairy

11 - 1 cup heavy cream
12 - 1/2 cup low-sodium chicken broth
13 - 1/2 cup grated Parmesan cheese
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - Pinch of red pepper flakes (optional)

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sauté until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the chopped onion for 2 to 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
03 - Add the gnocchi to the skillet and sear for 2 to 3 minutes until lightly golden on the edges.
04 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
05 - Return the cooked chicken to the skillet. Add the spinach, cherry tomatoes, parsley, basil, and thyme. Simmer for 4 to 5 minutes until the spinach has wilted and the gnocchi is tender.
06 - Stir in the Parmesan cheese and red pepper flakes if using. Simmer for an additional 2 to 3 minutes, allowing the sauce to thicken and coat everything evenly.
07 - Adjust seasonings to taste. Serve immediately, garnished with extra fresh herbs and additional Parmesan if desired.

# Expert Advice:

01 -
  • One pan means you get all the comfort of a creamy pasta dish without a sink full of dishes staring you down afterward.
  • The gnocchi cooks right in the sauce, soaking up every bit of herb infused cream like tiny flavorful sponges.
  • It reheats beautifully the next day, which is rare for a cream based dish and honestly dangerous because you will eat the entire leftover portion standing at the fridge.
02 -
  • Do not walk away from the garlic, because those 30 seconds between fragrant and burnt happen faster than you think and there is no recovering from it.
  • If your sauce seems too thick at the end, splash in a tablespoon or two of chicken broth or even a little pasta water to loosen it back up.
03 -
  • Let the chicken sit in the hot pan without stirring to develop that golden sear, because constantly poking at it is the number one way to end up with gray, steamed chicken.
  • Grate your Parmesan as finely as possible so it melts seamlessly into the sauce without leaving stringy clumps behind.

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