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One-Pan Creamy Chicken & Gnocchi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 138 reviews
  • Author: Villerius
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

This One-Pan Creamy Chicken & Gnocchi is a comforting and flavorful meal featuring tender pan-seared chicken breasts simmered in a creamy sauce with mushrooms, spinach, and pillowy gnocchi. Infused with fresh herbs and a blend of mozzarella and Parmesan cheeses, this dish is simple to prepare yet indulgently delicious, perfect for a weeknight dinner with minimal cleanup.

Ingredients

Scale

Chicken and Seasoning

  • 1 1/2 lb. boneless skinless chicken breasts
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Tbsp. extra-virgin olive oil, divided

Vegetables and Aromatics

  • 1 small shallot, diced
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, minced

Herbs and Spices

  • 2 tsp. fresh thyme leaves
  • 1 tsp. dried oregano
  • Pinch crushed red pepper flakes

Liquids and Dairy

  • 1 cup low-sodium chicken broth
  • 1 1/4 cups half and half
  • 3/4 cup shredded mozzarella
  • 1/2 cup freshly grated Parmesan

Others

  • 1 (17-oz.) package gnocchi
  • 3 cups packed baby spinach

Instructions

  1. Season and Sear Chicken: Season the chicken breasts on both sides generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  2. Sauté Vegetables and Build Sauce: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallot and sliced mushrooms, cooking until they turn golden, approximately 5 minutes. Stir in minced garlic, fresh thyme leaves, and dried oregano, cooking until fragrant, about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Slowly add the half and half while stirring. Bring the mixture to a simmer, then season with additional salt, pepper, and a pinch of crushed red pepper flakes. Stir in the gnocchi and nestle the chicken back into the pan. Continue to simmer until the chicken is fully cooked through, reaching an internal temperature of 165°F, about 8 to 10 minutes, stirring occasionally.
  3. Add Cheeses and Spinach: Remove the chicken once more to the side and add the shredded mozzarella and grated Parmesan to the sauce. Stir until the cheeses fully melt into the sauce. Add the baby spinach and stir until it wilts, blending it into the creamy sauce.
  4. Slice Chicken and Finish: Slice the cooked chicken breasts and return the pieces to the skillet. Mix gently to combine, then season with extra salt and pepper to taste before serving.

Notes

  • Use fresh herbs whenever possible for the best flavor.
  • Half and half can be substituted with heavy cream for a richer sauce or milk for a lighter version.
  • Make sure to stir the gnocchi occasionally to prevent sticking.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free alternative, use gluten-free gnocchi.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg

Find it online: https://emilyscook.com/one-pan-creamy-chicken-and-gnocchi-recipe/