Creamy Herb Chicken Gnocchi (Print View)
Tender chicken and gnocchi in a creamy herb sauce, ready in 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 tbsp unsalted butter
11 - 1 tbsp olive oil
→ Fresh Herbs
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh basil
14 - 1 tsp chopped fresh thyme
15 - 1 tsp chopped fresh chives
→ Spices & Seasonings
16 - 1/2 tsp dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste
# Step-by-Step 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, 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 1 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 skillet. Cover 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 another 2 to 3 minutes 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 stand for 2 minutes so the sauce thickens slightly before serving.
# Expert Suggestions:
01 -
- One pan means you get all the comfort with barely any cleanup, which is honestly the real prize on a busy weeknight.
- The cream herb sauce comes together in the same skillet where you seared the chicken, so every bit of flavor stays right where it belongs.
02 -
- Do not rush the chicken sear because those browned bits on the bottom of the pan become the flavor foundation for the entire sauce.
- If the sauce looks too thick after adding the gnocchi, splash in a little extra chicken broth to loosen it up before serving.
03 -
- Cut your chicken pieces roughly the same size so everything finishes cooking at the same time instead of having some pieces dry while others are still pink inside.
- Fresh herbs matter more here than almost anything else, so skip the dried jars if you can because the sauce is so simple that every ingredient is visible and tasteable.