Description
This Creamy Chicken and Gnocchi recipe offers a comforting and hearty one-pan meal featuring tender chicken, pillowy potato gnocchi, fresh spinach, and a rich, creamy Parmesan-infused sauce. Perfect for a quick weeknight dinner, this Italian-American favorite blends simple ingredients into a flavorful, satisfying dish.
Ingredients
Scale
Chicken and Base
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Broth and Gnocchi
- 4 cups chicken broth
- 1 package (16 ounces) potato gnocchi
Cream Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Greens and Garnish
- 2 cups fresh spinach
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cook the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the bite-sized chicken pieces and cook for 5 to 6 minutes until they are lightly browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the diced onion and sauté until softened, about 3 minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
- Boil Broth and Cook Gnocchi: Pour in the chicken broth and bring it to a boil. Add the potato gnocchi and cook according to package directions until the gnocchi float to the top, about 2 to 3 minutes.
- Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, dried thyme, salt, and black pepper. Mix until the sauce is smooth and heated through.
- Combine Chicken and Spinach: Return the cooked chicken pieces to the skillet. Add the fresh spinach and stir until the spinach is wilted and all ingredients are warmed throughout.
- Garnish and Serve: Finish by garnishing with the chopped fresh parsley. Serve immediately for a comforting creamy chicken and gnocchi meal.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes or a splash of white wine to the broth before boiling.
- Substitute half-and-half for the heavy cream to make a lighter version of this dish.
- Leftovers store well in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or microwave.
