Easy One-Pan Creamy Chicken and Gnocchi

Look, I love a complicated dinner as much as I love folding fitted sheets—which is to say, not at all. Enter Easy One-Pan Creamy Chicken and Gnocchi: seared chicken, plump gnocchi, a dreamy garlic-Parmesan cream sauce, and a handful of spinach so we can pretend it’s health food. Everything cooks in one skillet. The gnocchi simmers in the sauce, so it soaks up all the flavor and you don’t have to babysit a boiling pot. It’s comforting, fast, and yes, unapologetically creamy. We’re not here to impress your cardiologist. We’re here to feed you in 30 minutes and make your kitchen smell like you know exactly what you’re doing.

Last week, my husband tried to “help” by bringing me the smallest skillet we own, like we were sautéing for a squirrel. I said, “Sure, let’s build a dairy-based volcano.” We did. Gnocchi everywhere. The 5-year-old declared the spinach “stringy leaves,” then ate two bowls. The dog pretended he’s never been fed while stealing exactly one gnocchi off the floor like a tiny raccoon. And because we were running late for piano lessons, I served it straight from the pan with one spoon, like civilized goblins. It was glorious. And no, I won’t wash fewer dishes. I just won’t. Stop asking.

Time-Saving Hacks

– Rotisserie chicken cheat: shred it and skip the raw chicken step. Is it legal? Unsure. Effective? Absolutely.
– Garlic paste from a tube. I said what I said. Keep vampires and judgment at bay.
– Toss the gnocchi in straight from the package. Don’t boil it first unless you enjoy chaos starch.
– Use baby spinach so you don’t have to chop. It wilts faster than my patience at 5 p.m.
– Measure cream and broth directly into the pan. Measuring cups are optional, vibes are not.

Serving Ideas

– A lemony arugula salad so your plate has both beige and green. Balance!
– Roasted broccoli or asparagus, if your oven isn’t full of sheet pans “air drying” from last week.
– Garlic bread for swiping the pan clean, because I see you.
– Wine if the kids drove you nuts. Bubbly water if you have to pretend to be responsible.
– Honestly, a fork and the couch. We’re not hosting the Oscars.

What to Serve It With

– Crisp arugula salad with lemon and olive oil—five ingredients, two minutes, smug satisfaction.
– Blistered tomatoes tossed with balsamic—fancy-looking, zero skill required.
– Steamed peas with butter and salt—nostalgic, green, and child-approved-ish.
– Garlic bread or a crusty baguette—because carbo-loading for sitting is a sport.
– A chilled Pinot Grigio, light Chardonnay, or just whatever white is already open.

✔Tips & Mistakes

– Pan size: Use a large skillet. Yes, this pan is too small. No, I won’t learn.
– Heat control: Sear chicken on medium-high, then drop to medium-low before adding cream to avoid a sad, broken sauce.
– Seasoning: Parm is salty. Taste before you blitz it with more salt or you’ll create a briny cheese lagoon.
– Don’t overcook gnocchi: Simmer gently 3–5 minutes. If it’s mushy, you’ve made delicious potato clouds—still edible, just… soft.
– Thickness: Too thick? Add a splash of broth. Too thin? Simmer a minute longer or stir in more Parm like a hero.
– Finish smart: A squeeze of lemon at the end brightens everything and tricks people into thinking you planned this.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container, up to 3 days.
– Reheat gently over low heat with a splash of milk or broth so it gets silky again, not gluey.
– Freezing isn’t ideal (cream + gnocchi = textural weirdness). If you must, freeze the sauce and add fresh gnocchi later.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swap: Chicken thighs, Italian sausage, rotisserie chicken, or shrimp (add at the end so they don’t rubberize).
– Veg parade: Mushrooms, peas, kale, sun-dried tomatoes, or roasted red peppers.
– Dairy tweaks: Half-and-half works; add extra Parm to compensate. Dairy-free? Use full-fat coconut milk + a spoon of nutritional yeast.
– Gluten-free: Use gluten-free potato gnocchi and check your broth.
– Flavor boosts: Pesto swirl, red pepper flakes, lemon zest, or a splash of white wine while deglazing.
– Bacon/Pancetta: Cook first, leave the fat, and move on like nothing happened.

Easy One-Pan Creamy Chicken and Gnocchi

Creamy, cozy, and ready in about 30 minutes, this one-pan chicken and gnocchi features tender seared chicken, pillowy gnocchi, sundried tomatoes, spinach, and a silky garlic-Parmesan sauce. Weeknight-friendly and family-approved.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.25 lb boneless skinless chicken breasts cut into cutlets or bite-size pieces
• ▢ 1 tsp kosher salt divided
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp Italian seasoning
• ▢ 1 tbsp unsalted butter
• ▢ 4 clove garlic minced
• ▢ 0.75 cup yellow onion diced
• ▢ 1.5 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream
• ▢ 1 tsp Dijon mustard
• ▢ 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
• ▢ 16 oz potato gnocchi shelf-stable
• ▢ 4 cup baby spinach
• ▢ 0.5 cup Parmesan cheese finely grated
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Season chicken all over with 0.5 tsp salt, black pepper, and Italian seasoning.
• Heat olive oil in a large deep skillet over medium-high heat. Sear chicken until golden and nearly cooked through, about 4 to 5 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add butter and onion; cook, stirring, until softened, 2 to 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
• Pour in chicken broth, scraping up browned bits. Stir in heavy cream and Dijon; bring to a gentle simmer.
• Stir in sun-dried tomatoes and red pepper flakes. Add gnocchi, submerging in the sauce. Cover and simmer, stirring once or twice, until gnocchi is tender, 5 to 7 minutes.
• Uncover, reduce heat to low, and stir in spinach and Parmesan until spinach wilts and sauce is creamy, 1 to 2 minutes. Season with the remaining 0.5 tsp salt to taste.
• Return chicken and any juices to the pan; simmer gently until heated through, 2 minutes. Stir in lemon juice.
• Garnish with parsley and serve hot.

Notes

For extra richness, add another 0.25 cup cream. Prefer thighs? Use 1.25 lb boneless skinless chicken thighs. To lighten, swap half the cream for 0.5 cup milk and thicken with 1 tsp cornstarch mixed with 1 tbsp water.