Creamy Herb Chicken Gnocchi (Printable)

Tender chicken and gnocchi in a luxuriously 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 (optional for added freshness)

→ 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 (optional)

→ Spices & Seasonings

16 - 1/2 teaspoon dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste

# How To Make It:

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.
02 - Add the seasoned chicken to the skillet and cook for 5 to 6 minutes, turning occasionally, until golden brown on all sides and cooked through. Transfer the chicken to a plate and set aside.
03 - 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.
04 - Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
05 - Add the gnocchi directly to the skillet. Cover with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
06 - Return the cooked chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir everything together and cook for 2 to 3 minutes until the spinach has wilted.
07 - Stir in the grated Parmesan cheese and all the fresh herbs. Taste and adjust the seasoning with additional salt and pepper as needed.
08 - Remove the skillet from heat and let it stand for 2 minutes so the sauce thickens slightly. Serve hot, garnished with extra fresh herbs and Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you get all the comfort with barely any cleanup.
  • The cream sauce clings to every ridge of the gnocchi like it was always meant to be there.
  • It turns basic weeknight ingredients into something that tastes like you spent far longer than forty minutes.
02 -
  • Do not rush the chicken sear by crowding the pan or stirring too early, because a golden crust is what gives the dish its depth.
  • The sauce will look a bit thin when you add the cream, but trust the process because the gnocchi and cheese will thicken it as they cook.
  • If your gnocchi are very small, check them at the four minute mark because overcooked gnocchi turn gummy and sad.
03 -
  • Let the skillet get properly hot before the chicken goes in, because that initial sizzle is what creates the fond that flavors the entire sauce.
  • Grate your Parmesan on the finest holes of a box grater so it melts smoothly into the sauce without clumping.

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