Creamy Herb Chicken Gnocchi (Printable Version)
One-pan chicken and gnocchi in a rich, creamy herb sauce with spinach and Parmesan. Ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
→ Gnocchi & Dairy
06 - 1 lb potato gnocchi (fresh or shelf-stable)
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil
→ Fresh Herbs
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh basil
14 - 1 teaspoon chopped fresh thyme
15 - 1 teaspoon chopped fresh chives
→ Spices & Seasonings
16 - 1/2 teaspoon dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 6 minutes. Remove the chicken from the skillet and set aside on a plate.
02 - In the same skillet, add the remaining 1 tablespoon of butter. Sauté the diced onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
04 - Add the potato gnocchi directly to the skillet. Cover with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir everything together and cook for an additional 2 to 3 minutes, or until the spinach has wilted down.
06 - Stir in the grated Parmesan cheese and all the fresh herbs (parsley, basil, thyme, and chives). Season with additional salt and pepper to taste.
07 - Remove the skillet from the heat and let it stand for 2 minutes so the sauce thickens slightly. Serve hot, garnished with extra fresh herbs and Parmesan if desired.
# Expert Suggestions:
01 -
- Everything cooks in a single skillet, which means cleanup is almost embarrassingly easy.
- The cream sauce thickens itself around the gnocchi, so you never need to make a separate roux or fuss with flour.
02 -
- Do not rush the simmer step with the gnocchi covered, because undercooked gnocchi have a gummy center that ruins the whole texture.
- Grating your own Parmesan instead of using the powdered kind makes the sauce immeasurably smoother and prevents clumping.
03 -
- Patting the chicken completely dry before seasoning is the single step that makes the difference between a grey steam and a gorgeous sear.
- Keep a little extra pasta water or broth handy in case the sauce thickens more than you expect after standing.