Creamy Herb Chicken Gnocchi (Printable version)
One-pan chicken and gnocchi in a creamy herb sauce, ready in 40 minutes for a comforting weeknight dinner.
# What you need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
→ Gnocchi & Dairy
06 - 1 lb potato gnocchi (fresh or shelf-stable)
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil
→ Fresh Herbs
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh basil
14 - 1 teaspoon chopped fresh thyme
15 - 1 teaspoon chopped fresh chives
→ Spices & Seasonings
16 - 1/2 teaspoon dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste
# How To:
01 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside on a plate.
02 - In the same skillet, add the remaining 1 tablespoon of butter. Sauté the diced onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
03 - Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat.
04 - Add the gnocchi directly to the simmering sauce. Cover the skillet with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir everything together and cook for 2 to 3 minutes until the spinach has wilted and the tomatoes have softened slightly.
06 - Stir in the grated Parmesan cheese, chopped parsley, basil, thyme, and chives. Season with additional salt and pepper to taste. Remove from heat and let the dish stand for 2 minutes so the sauce thickens slightly before serving.
# Expert Advice:
01 -
- One pan means you get all the comfort with almost none of the cleanup, which is a weeknight miracle in itself.
- The creamy herb sauce clings to every ridged gnocchi like it was born to be there, and no one will believe how simple it was.
02 -
- Do not rush the chicken sear by crowding the pan, because steamed chicken will never give you that golden crust that makes this dish special.
- Stirring the gnocchi occasionally while it simmers prevents it from sticking to the bottom and burning, which I learned the hard way one distracted evening.
03 -
- Grate your own Parmesan from a wedge instead of using the green can, because the sauce will be exponentially smoother and more flavorful.
- Reserve a tablespoon of pasta water or broth before adding the gnocchi, and use it to loosen the sauce if it thickens too much at the end.