Easy One-Pan Creamy Chicken and Gnocchi

There’s a certain kind of evening that calls for something creamy and warm, the kind that gently hushes the day and sets everyone at ease. That’s where this Easy One-Pan Creamy Chicken and Gnocchi always seems to fit. It’s the kind of dish that tastes like you spent hours stirring, even if you didn’t. Tender bites of chicken, little pillows of gnocchi that go soft and silky in a cozy sauce, and a fragrant tangle of garlic and herbs that float through the kitchen. It’s simple in the best way—everything in one pan, nothing fussy, the kind of dinner that makes you breathe out and relax a little.

I’ll admit, this one started as a weeknight experiment on a night when the dishwasher was already full and nobody was in the mood for a pile of dishes. I had a half-drunk cup of coffee going cold on the counter, the dog parked faithfully by the oven door like something very important was about to happen, and a playlist of soft old songs humming in the background. My husband wandered in just as the gnocchi was sliding into the pan, and he said, “It smells like a hug.” He’s not wrong. Our kid zigzagged through the kitchen twice, snuck a piece of chicken, declared it “very good” in that serious way kids do, and then ran off again like it was all a secret mission. We ate right out of the pan, passing forks and laughing about the day, and it felt exactly like the kind of small, steady joy a Tuesday can hold.

Why You’ll Love This Easy One-Pan Creamy Chicken and Gnocchi

– It’s all in one pan, which means less fuss, fewer dishes, and more time to enjoy the evening.
– The sauce is silky and comforting, clinging to the gnocchi and chicken in the nicest way.
– It smells like garlic and a little butter meeting warm cream—honestly, the kind of scent that makes neighbors curious.
– It’s flexible: lovely on a busy weeknight, but cozy enough for a slow Saturday dinner with a candle lit on the table.
– The textures are a quiet triumph—golden-edged chicken, pillowy gnocchi, and a soft, creamy swirl that brings it all together.
– It reheats beautifully, so lunch the next day feels like a treat.

Slow Moments

There’s a calm that comes when you stir something that thickens slowly, steam curling up and fogging your glasses for a second. I love the little hush that fills the kitchen right after the first sizzle—when the chicken touches the pan and sings, then settles into a gentle crackle. I usually keep the lights a bit low, the counter a little messy, and a wooden spoon nearby that’s seen so many dinners it’s practically a family heirloom.

The gnocchi always feels like the turning point. You slide them in, watch them bob in the sauce, and the whole mixture loosens and then nestles back together in a soft simmer. Sometimes I nudge in a handful of something green to balance the creaminess—tiny leaves that wilt and turn glossy at the edges. I taste with the spoon, just a small corner, closing my eyes for a second to decide: more pepper, a whisper of lemon, or just a bit more salt. Meanwhile, the dog thumps his tail hopefully, and somewhere down the hall I hear a drawer open and close because someone’s hunting for a napkin. It’s quiet rhythm, nothing rushed. That’s my favorite part.

Time-Saving Hacks

– Keep shelf-stable gnocchi in the pantry and a bag of frozen greens in the freezer; you’re halfway to dinner without even trying.
– If you have leftover cooked chicken, use it—just tuck it into the sauce at the end so it stays tender.
– Slice the chicken thinner than you think; it cooks faster and stays juicy in the creamy sauce.
– Warm your liquid in a mug while you’re chopping—adding it warm helps everything come together quicker and smoother.
– Pre-chop aromatics in the morning or the night before and stash them in a little container. It feels like a gift to your future self.
– And honestly, sometimes slowing down is the hack: let the chicken really take on color before you add anything else. That patient golden sear is flavor.

Serving Ideas

– A bright, leafy salad with a lemony dressing brings a lively crunch alongside the creaminess.
– Toasted bread or a soft dinner roll is perfect for chasing the last streaks of sauce around the pan.
– For a green side, roasted broccoli or green beans keep things simple and comfortable.
– A little bowl of grated cheese, cracked pepper, and chili flakes on the table lets everyone finish their bowl the way they like.
– Weeknight: a sparkling water with a squeeze of citrus and you’re set. Weekend: a crisp white wine or a cozy hard cider feels just right.

Tips & Mistakes

If the sauce starts to simmer too eagerly, turn the heat down sooner than you think. Creamy things prefer a gentle bubble, like a whisper rather than a shout. Don’t crowd the pan, or the chicken will steam instead of brown—give it a little breathing room. Salt in layers, not all at once; it’s easier to land in the sweet spot.

I once tried to rush it, chatting on the phone, and cranked the heat to “let’s just get this done.” The sauce separated a bit, and the gnocchi got a touch too soft. We still ate it with gusto, but I learned to keep things low and slow. A splash of extra cream and a patient stir brought it back, and dinner survived—because of course it did.

Storage Tips

Leftovers go into a cozy little container and keep nicely in the fridge. When reheating, I love using a skillet with a splash of broth or milk to wake the sauce up. A low heat, a quiet stir, and it relaxes back into itself. The microwave works too—short bursts and a little patience. If the gnocchi have soaked up more sauce overnight (they usually do), a small extra splash makes them silky again.

It’s great for next-day lunch, and I’ve even stolen a cold bite in the morning with coffee. Not glamorous, but undeniably lovely.

Variations and Substitutions

If you’re out of chicken, try a mild sausage or even hearty mushrooms for a cozy twist—mushrooms get beautifully bronzed and bring a savory depth. A handful of peas adds sweetness; a few sun-dried tomatoes add little punches of brightness. Spinach is an easy green, but kale works too if you let it soften until tender.

For dairy-light days, I’ve used a gentler, non-dairy splash and added a touch of lemon to keep it bright. A little fresh herb at the end—thyme or parsley—makes it feel garden-fresh, even in winter. And if you’re avoiding gluten, look for gluten-free gnocchi; they’re increasingly easy to find and hold up nicely in creamy sauces.

Frequently Asked Questions

Easy One-Pan Creamy Chicken and Gnocchi

Tender seared chicken, pillowy gnocchi, and a velvety garlic-Parmesan cream sauce come together in one skillet. Cozy, comforting, and on the table in about 35 minutes with minimal cleanup.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 pound boneless skinless chicken breasts cut into bite-size pieces
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon unsalted butter
• ▢ 0.5 cup yellow onion, diced
• ▢ 3 teaspoon garlic, minced
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 1.5 cup low-sodium chicken broth
• ▢ 1 cup heavy cream
• ▢ 1 pound potato gnocchi (shelf-stable or refrigerated)
• ▢ 3 cup baby spinach
• ▢ 0.5 cup Parmesan cheese, finely grated
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon cornstarch optional, for thickening
• ▢ 1 tablespoon water for cornstarch slurry, optional
• ▢ 0.25 cup fresh basil, chopped optional, for serving

Instructions

Preparation Steps

• Season the chicken with the kosher salt and black pepper.
• Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in an even layer and sear until golden and just cooked through, about 5 to 6 minutes. Transfer to a plate.
• Reduce heat to medium. Add diced onion and cook, stirring, until softened, about 3 minutes. Stir in minced garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
• Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
• Add the gnocchi and return the chicken (and any juices) to the skillet. Stir, cover, and simmer over medium-low until the gnocchi are tender and the chicken is cooked through, 5 to 7 minutes.
• If you prefer a thicker sauce, whisk cornstarch with water to make a slurry, then stir it into the skillet and simmer 1 to 2 minutes until thickened.
• Stir in baby spinach and grated Parmesan until the spinach wilts and the cheese melts, 1 to 2 minutes.
• Finish with lemon juice and chopped basil. Taste and adjust seasoning with additional salt and pepper if needed.
• Serve hot, spooning extra sauce over each portion.

Notes

For a lighter version, swap half-and-half for the heavy cream and skip the cornstarch. Leftovers reheat well over low heat with a splash of broth or milk to loosen the sauce.