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Creamy Chicken Gnocchi Skillet

Creamy chicken gnocchi skillet with parmesan sauce and fresh spinach

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A cozy one-pan meal ready in 30 minutes. Tender chicken and pillowy gnocchi are cooked in a rich, garlicky cream sauce with spinach and Parmesan. It’s a comforting family dinner with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 3-4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika (optional)
  • Salt and black pepper to taste
  • 1 (16-ounce) package shelf-stable potato gnocchi
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup half-and-half, light cream, or heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 2 cups fresh baby spinach
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Season chicken with salt, pepper, and paprika. Heat oil in a large skillet over medium-high. Cook chicken until golden and cooked through, 5-7 minutes. Remove to a plate.
  2. Reduce heat to medium. Add onion and cook until soft, 3-4 minutes. Add garlic and Italian seasoning; cook 30 seconds until fragrant.
  3. Add gnocchi to skillet. Cook, stirring, for 2-3 minutes to toast lightly.
  4. Pour in chicken broth, scraping up browned bits. Simmer for 5 minutes.
  5. Reduce heat to low. Stir in cream and Parmesan until cheese melts and sauce is smooth.
  6. Add spinach and cooked chicken back to skillet. Stir until spinach wilts. Season to taste.
  7. Garnish with fresh herbs and extra Parmesan. Serve immediately.

Notes

For a lighter version, use half-and-half. For gluten-free, use certified gluten-free gnocchi. Avoid pre-grated Parmesan for a smoother sauce. Do not overcrowd the pan when browning chicken.

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