Creamy Herb Chicken Gnocchi (Printable Version)
Tender chicken and gnocchi in a creamy herb sauce, ready in one pan under 40 minutes.
# Ingredient List:
→ 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:
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 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 potato gnocchi directly to the skillet in the cream sauce. Cover 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 an additional 2 to 3 minutes, or 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 to allow the sauce to thicken slightly before serving.
# Expert Tips:
01 -
- Everything cooks in one pan, which means you get all the flavor with barely any cleanup.
- The cream sauce comes together in the same skillet where the chicken browned, so every bit of flavor stays right where it belongs.
02 -
- Do not rush the gnocchi cooking step, undercooked gnocchi have a gummy center that ruins the whole texture of the dish.
- If the sauce looks too loose after adding the cheese, let it rest off the heat for a few extra minutes because it will continue to thicken as it cools slightly.
03 -
- Squeeze half a lemon over the finished dish right before serving because that tiny hit of acid makes all the rich creamy flavors snap into focus.
- Pat the chicken completely dry before it hits the pan because moisture is the enemy of a good sear and nobody wants steamed chicken in a cream sauce.