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Easy One-Pan Creamy Chicken and Gnocchi

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.