Creamy Chicken Gnocchi Pan
A comforting one-pan meal featuring tender chicken, soft potato gnocchi, and a creamy sauce with spinach and Parmesan, perfect for quick and satisfying weeknight dinners.
Equipment
- 1 large skillet
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, diced
- Salt and freshly ground black pepper to taste
- 2 to 3 tbsp olive oil or butter
- 1 small onion finely chopped
- 3 to 4 garlic cloves minced
- 10 to 14 oz potato gnocchi
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 to 2 cups fresh spinach
- Pinch of red pepper flakes optional
- Chopped parsley or basil for garnish optional
Instructions
- Season the diced chicken with salt and pepper.
- Heat olive oil or butter in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 5 to 7 minutes. Remove and set aside.
- In the same skillet, add more oil if needed and sauté the onion until soft, about 3 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the potato gnocchi to the skillet and cook according to package directions until they puff up and brown lightly.
- Pour in the heavy cream and chicken broth, stirring to combine, then bring to a gentle simmer.
- Stir in the grated Parmesan until melted and smooth.
- Add the fresh spinach and cooked chicken back to the pan, cooking a few minutes until the spinach wilts and everything is heated through.
- Season with additional salt, pepper, and red pepper flakes if desired.
- Serve warm, garnished with chopped parsley or basil if desired.
Notes
- Use half-and-half for a lighter sauce option.
- Add mushrooms, sun-dried tomatoes, or peas for extra flavor.
- Sprinkle extra Parmesan cheese when serving.
- Pair with garlic bread or a simple green salad.