Creamy Herb Chicken Gnocchi (Print Version)
One-pan chicken and gnocchi in a luxuriously creamy herb sauce, ready in under 40 minutes.
# What You'll 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 Make It:
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, approximately 5 to 6 minutes. Remove the chicken from the skillet and set aside on a plate.
02 - In the same skillet, add the remaining tablespoon of butter. Sauté the diced onion for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for about 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 skillet. Cover with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through and the sauce has begun to thicken.
05 - Return the seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir everything together and cook for an additional 2 to 3 minutes until the spinach has wilted and the tomatoes have softened slightly.
06 - Stir in the grated Parmesan cheese and fresh herbs (parsley, basil, thyme, and chives). Season with additional salt and pepper to taste. Remove the skillet from the heat and let it stand for 2 minutes so the sauce can thicken slightly. Serve hot, garnished with extra herbs and Parmesan if desired.
# Expert Advice:
01 -
- One pan means you get all the comfort of a cream sauce dinner with almost no dishes waiting for you afterward.
- The gnocchi cooks right in the sauce, soaking up chicken broth and herbs so every pillow is bursting with flavor instead of tasting like plain boiled dough.
02 -
- Do not rush the cream to a full rolling boil because it will break and turn grainy instead of silky.
- Uncover the gnocchi and stir at the halfway mark or they will glue themselves to the bottom of the pan in a way that ruins the whole dish.
03 -
- Pat the chicken completely dry before seasoning because moisture is the enemy of a good sear and wet chicken steams instead of browning.
- Add the Parmesan off the heat so it melts slowly and smoothly rather than clumping into stringy strands that refuse to incorporate.