Creamy Herb Chicken Gnocchi (Printable)

Creamy one-pan skillet with tender chicken, pillowy gnocchi, and fresh herbs in a rich 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 Make It:

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 5–6 minutes. Remove the chicken from the skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the onion for 2–3 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 2–3 minutes, turning 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 4–5 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 2–3 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 grated Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, which means cleanup is almost embarrassingly easy for something that tastes this luxurious.
  • The gnocchi soaks up the creamy herb sauce while getting slightly golden edges, giving you textures that feel way more complex than the effort involved.
  • It is genuinely weeknight friendly at forty minutes total, yet impressive enough that I have served it to dinner guests without a single complaint.
02 -
  • Do not stir the chicken constantly while it browns, because patience in those first few minutes is what gives you the caramelized crust that makes the whole dish taste richer.
  • Grate your Parmesan from a block rather than using the green can or pre shredded bags, since the real thing melts smoothly and the other options leave you with a grainy or oily sauce.
03 -
  • Let the skillet rest off the heat for two minutes before serving, because the sauce continues to thicken as it sits and this prevents it from being too loose on the plate.
  • Warm your serving bowls in the oven at the lowest setting while you cook, since a warm bowl keeps the sauce silky longer and makes the whole experience feel a bit more special.

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