Creamy Herb Chicken Gnocchi (Printable)
Tender chicken and gnocchi in a creamy herb sauce, ready in 40 minutes.
# What You 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
# How To Make:
01 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5–6 minutes. Remove chicken and set aside.
02 - In the same skillet, add the remaining butter. Sauté the diced onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
04 - Add gnocchi to the skillet. Cover and simmer for 5–7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the chicken to the skillet along with spinach and cherry tomatoes. Stir to combine and cook for another 2–3 minutes, or until the spinach wilts. Stir in Parmesan cheese and fresh herbs. Season with additional salt and pepper to taste.
06 - Remove from heat and let stand for 2 minutes to thicken slightly. Serve hot, garnished with extra herbs and Parmesan if desired.
# Expert Tips:
01 -
- Everything cooks in one skillet, which means you get all the comfort with barely any cleanup.
- The creamy herb sauce clings to every pillowy gnocchi bite like it was made specifically for this moment.
- It feels fancy enough for guests but easy enough for a random weeknight when you are running on low energy.
02 -
- If you add the garlic too early it will burn and turn bitter before the onions are ready, so always follow the onion with garlic and keep it brief.
- Do not skip the resting step at the end because those two minutes off the heat let the sauce thicken into something that actually clings to the gnocchi instead of pooling at the bottom.
03 -
- Let the chicken sit undisturbed in the pan those first few minutes because moving it around is what prevents a proper golden sear from forming.
- Grate your own Parmesan from a block instead of using the pre shredded kind, the starch coating on bagged cheese will make your sauce grainy instead of smooth.