Creamy Herb Chicken Gnocchi (Printer-friendly)

Tender chicken and pillowy gnocchi in a luxuriously 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 (optional)

→ 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 (optional)

→ Spices & Seasonings

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

# How to Make It:

01 - Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken pieces generously with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook until golden brown and cooked through, about 5–6 minutes. Remove and set aside.
02 - In the same skillet, add the remaining 1 tbsp 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 over medium heat.
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 seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir to combine and cook for 2–3 minutes, or until the spinach has wilted.
06 - Stir in the grated Parmesan cheese and all fresh herbs. Season with additional salt and pepper to taste.
07 - Remove from heat and let stand for 2 minutes to allow the sauce to thicken slightly. Serve hot, garnished with extra herbs and Parmesan if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you get all the comfort with almost zero cleanup.
  • The creamy herb sauce clings to every pillowy piece of gnocchi like it was meant to be there.
  • It is fancy enough for guests but easy enough for a random weeknight when you are barely holding it together.
02 -
  • Do not stir the chicken too early, let it develop that golden crust or you will lose a ton of flavor.
  • The sauce will look a little thin when you first add the cream but it thickens as the gnocchi releases its starches.
  • Covering the skillet while the gnocchi cooks is essential, it traps the steam and cooks them through evenly.
03 -
  • Room temperature chicken sears better and more evenly than cold chicken straight from the fridge.
  • A squeeze of fresh lemon juice right before serving brightens the entire dish in a way nothing else can.

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