Creamy Herb Chicken Gnocchi (Print Version)
One-pan creamy chicken and gnocchi with fresh herbs, spinach, and Parmesan in a rich, comforting sauce.
# What You Need:
→ 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)
# How to Prepare:
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, then 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, tossing occasionally, 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 over medium heat.
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 grated Parmesan cheese and red pepper flakes if using. Simmer for an additional 2 to 3 minutes, allowing the sauce to thicken and coat the gnocchi evenly.
07 - Taste and adjust the seasonings as needed. Serve immediately, garnished with extra fresh herbs and additional Parmesan if desired.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get all the flavor built up in those browned bits and barely any dishes to wash afterward.
- The gnocchi absorbs the creamy herb sauce so beautifully that every bite feels like something you would pay good money for at a cozy neighborhood bistro.
02 -
- Do not crank the heat when simmering the cream sauce or it will break and separate instead of becoming smooth and luscious.
- Resist the urge to stir the gnocchi constantly while toasting because letting them sit undisturbed for a minute at a time is what gives those crispy golden edges.
03 -
- Always check the gnocchi packaging for allergens since some brands include eggs or gluten that are not immediately obvious.
- Grate your own Parmesan from a block rather than using the pre-shredded kind because it melts into the sauce far more smoothly and tastes noticeably better.