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Easy One-Pan Creamy Chicken and Gnocchi

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
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.