Creamy Herb Chicken Gnocchi (Printable)

One-pan chicken and gnocchi tossed in a luscious creamy herb sauce, perfect for weeknight dinners.

# 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 pound 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

# Directions:

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 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 skillet. Bring the mixture to a gentle simmer over medium heat.
04 - Add the potato gnocchi directly to the simmering sauce. Cover the skillet with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi are 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 until the spinach has wilted and the tomatoes have softened slightly.
06 - Stir in the grated Parmesan cheese and all the fresh herbs. Season with additional salt and pepper to taste. Remove from heat and let the dish stand for 2 minutes so the sauce thickens slightly. Serve hot, garnished with extra herbs and Parmesan if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan which means cleanup is almost nonexistent and the flavors build on each other beautifully.
  • The creamy herb sauce coats every pillow of gnocchi like a warm blanket and reheats perfectly the next day for lunch.
02 -
  • Do not move the chicken around while it sears or you will lose that golden crust that gives the sauce its deep flavor.
  • If the sauce seems too thick after adding the gnocchi, splash in a little extra chicken broth until it reaches the consistency you like.
03 -
  • Grate your own Parmesan from a wedge instead of using the canned variety because it melts smoother and delivers a nuttier, more complex flavor throughout the sauce.
  • Fresh herbs stirred in at the very end rather than during cooking preserve their bright color and volatile aromatic oils that make this dish sing.

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