Creamy Herb Chicken Gnocchi Skillet (Printable)

Tender chicken and pillowy gnocchi in a luxurious 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 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

# 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. 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 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 well to combine and scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer over medium heat.
04 - Add the gnocchi directly to the simmering sauce. Cover the skillet with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is 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 the dish stand for 2 minutes to allow the sauce to thicken slightly before serving hot.

# Expert Advice:

01 -
  • Everything cooks in a single skillet, which means you get all the comfort with barely any cleanup afterward.
  • The creamy herb sauce coats every pillowy bite of gnocchi and tastes like something you would order at a cozy Italian bistro.
  • It is genuinely weeknight friendly, clocking in at about forty minutes from cutting board to dinner table.
02 -
  • Do not stir the gnocchi too aggressively while it simmers or the delicate dumplings will break apart and turn the sauce stodgy.
  • If the sauce looks too thick at the end, splash in a little extra chicken broth or even a spoonful of pasta water to loosen it.
03 -
  • Let the chicken pieces sit undisturbed in the hot skillet for at least three minutes before flipping so they develop a proper golden crust.
  • Reserve a handful of fresh herbs to scatter over the top right before serving for the brightest flavor and a beautiful finish.

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