This creamy chicken and gnocchi dish delivers tender, pan-seared chicken nestled in a rich, velvety sauce with soft gnocchi, shallots, tomatoes, and fresh spinach. Ready in just 30 minutes, it’s a comforting, elegant meal perfect for both busy weeknights and relaxed family dinners.
Why You’ll Love This Recipe
This recipe offers a luxurious, restaurant-style experience with minimal effort. The chicken is seasoned and pan-fried until golden, then combined with pillowy gnocchi simmered in a savory broth and cream sauce. Sun-dried tomatoes and shallots add depth while spinach brings freshness. Everything cooks in one skillet, making prep and cleanup easy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken
1 tablespoon olive oil
1 lb chicken breasts, pounded thin or thinly sliced
1 tablespoon seasoning of choice (rotisserie-style seasoning works beautifully)
Gnocchi
1 tablespoon olive oil
1 large shallot, thinly sliced or minced
1/4 cup sun-dried tomatoes packed in oil, drained
12 ounces store-bought gnocchi
2 cups chicken broth
1/2 cup cream
1 cup packed spinach leaves, torn into smaller pieces
Finishers
salt and pepper, to taste
fresh thyme, to taste
grated Parmesan, to taste
Directions
Heat olive oil in a wide skillet over medium-high heat. Season chicken on both sides, then cook 3–4 minutes per side until golden and reaching an internal temperature of 165°F. Remove and set aside.
In the same skillet, add oil, shallots, and sun-dried tomatoes. Sauté about 5 minutes until softened and fragrant.
Add gnocchi and chicken broth. Simmer for 5 minutes, or until the gnocchi becomes tender.
Stir in the cream and spinach. Keep at a gentle simmer for a few minutes until the sauce thickens.
Season with salt, pepper, and fresh thyme. Return the chicken to the skillet and warm through.
Serve chicken with a generous scoop of creamy gnocchi and sprinkle with Parmesan.
Replace spinach with kale or Swiss chard for a heartier green.
Swap sun-dried tomatoes with tomato bruschetta or fire-roasted diced tomatoes for a juicier texture.
Use chicken meatballs instead of chicken breasts for an easier, comforting twist.
Add sliced mushrooms for extra earthiness.
Stir in minced garlic or garlic powder for a bolder flavor profile.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat to prevent the sauce from separating.
FAQs
Can I make this recipe dairy-free?
Yes, you can use coconut milk or a homemade roux using plant-based milk and dairy-free butter.
What can I use instead of spinach?
Kale, Swiss chard, or simply omitting the greens works well.
Can I substitute the sun-dried tomatoes?
Tomato bruschetta or fire-roasted diced tomatoes make excellent alternatives.
Can I use gluten-free gnocchi?
Yes, gluten-free gnocchi cooks the same way and works perfectly in this dish.
Can I add garlic?
Absolutely—fresh minced garlic or garlic powder enhances the flavor.
Can I cook this in a slow cooker?
This recipe is best on the stovetop, but chicken can be slow-cooked first and the gnocchi and cream sauce prepared separately on the stovetop.
Can I use cream cheese instead of cream?
Yes, use about 3–4 tablespoons cream cheese and thin with a little broth to reach the right consistency.
Can I use half-and-half instead of heavy cream?
Yes, though the sauce may be slightly lighter; simmer gently to thicken.
Can I make this without chicken?
Yes, replace chicken with meatballs or enjoy it as a vegetarian creamy gnocchi dish by adding extra vegetables.
How do I prevent the sauce from getting too thick?
Add a splash of broth while reheating or during cooking if needed.
Conclusion
Creamy Chicken and Gnocchi is a rich, comforting meal that comes together effortlessly in one skillet. With tender chicken, pillowy gnocchi, and a luscious sauce infused with tomatoes, shallots, and herbs, it’s a dish that feels both cozy and elegant. Perfect for weeknights or special gatherings, this recipe is sure to earn a permanent place in your rotation.
This creamy chicken and gnocchi recipe features tender pan-seared chicken paired with pillowy gnocchi in a rich, savory cream sauce with sun-dried tomatoes, shallots, and spinach. A one-skillet dish ready in 30 minutes, it’s perfect for weeknight dinners or entertaining.
Ingredients
1 tablespoon olive oil (for chicken)
1 lb chicken breasts, pounded thin or thinly sliced
1 tablespoon seasoning of choice (e.g., rotisserie-style seasoning)
1 tablespoon olive oil (for gnocchi)
1 large shallot, thinly sliced or minced
1/4 cup sun-dried tomatoes packed in oil, drained
12 ounces store-bought gnocchi
2 cups chicken broth
1/2 cup cream
1 cup packed spinach leaves, torn
Salt and pepper, to taste
Fresh thyme, to taste
Grated Parmesan, to taste
Instructions
Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Season chicken and cook for 3–4 minutes per side until golden and cooked through (165°F). Set aside.
In the same skillet, add remaining oil, shallots, and sun-dried tomatoes. Sauté for about 5 minutes until soft and fragrant.
Add gnocchi and chicken broth. Simmer for 5 minutes or until gnocchi is tender.
Stir in the cream and spinach. Simmer gently until the spinach wilts and sauce thickens.
Season with salt, pepper, and thyme. Return the cooked chicken to the skillet to warm through.
Serve hot, topped with grated Parmesan.
Notes
Substitute spinach with kale or Swiss chard.
Sun-dried tomatoes can be replaced with tomato bruschetta or fire-roasted diced tomatoes.
Use chicken meatballs or omit chicken for a vegetarian version.
Add mushrooms or garlic for deeper flavor.
Thin sauce with a splash of broth if it becomes too thick during reheating.
