Enjoy delicious homemade comfort food with this One-Pan Creamy Chicken Gnocchi Recipe! Easy to make, with minimal cleanup, and bursting with flavor, this cozy dish is perfect for busy weeknights.
Another favorite is my One-Pot Creamy Chicken Pasta dinner.
I'm a massive fan of easy one-pan recipes, and my daughter loves gnocchi in any form. That's what inspired me to create this chicken and gnocchi dish. After all, who can resist those soft pillows of potato pasta goodness?
Pair that soft and delicate pasta with juicy chicken thighs, a creamy, garlicky parmesan sauce that's easy to whip together, and fresh herbs for a quick, cozy, and incredibly delicious dinner. And at this point the whole family gets excited. Especially me with the easy cleanup! My One Pan Pork Chops are the same way!
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Why You’ll Love This Recipe
- Quick and Easy
- One Pan
- Minimal Cleanup
Ingredient Notes
- Chicken: The good news is you can use skinless, boneless chicken thighs or breasts. And you don’t have to cut it into pieces before cooking.
- All-purpose Flour: You’ll start by coating the chicken in a flour mixture so that it fries up with a crisp coating.
- Spices: Paprika, cayenne, salt and black pepper.
- Herbs: Fresh thyme and rosemary give this dish an excellent depth of flavor.
- (Un) Salted Butter: The base of any good sauce 🙂
- Shallots: I use shallots because of their mild flavor, but you could use white onion if that’s what you have on hand.
- White Wine: Dry white wine amplifies the flavor and adds a slight acidity to combine all the flavors.
- Chicken Broth: The base of the recipe.
- Heavy Cream: This adds a creaminess you can't beat!
- Kale: I've been loving cooking with kale lately, but baby spinach also works.
- Gnocchi: Grab your favorite brand. I usually use a shelf-stable potato gnocchi variety from the pasta aisle. Although I've never tried it, readers have used cauliflower gnocchi.
- Grape Tomatoes: Tomatoes give the dish some nice color and texture. You can also use cherry tomatoes.
- Parmesan: No great Italian-inspired dish is complete without a bit of parmesan cheese!
Find the full recipe and instructions in the printable recipe card below.
Variations
- Extra Veggies: You can certainly add other vegetables, such as mushrooms, peas, broccoli, or broccoli rabe, to your one-pan chicken.
- Protein: This recipe is incredible with other proteins like shrimp, Italian sausage, or tofu instead of chicken.
Step-By-Step Instructions
- Preheat oven to 400 degrees F.
- Prep Chicken: In a shallow bowl, combine flour, paprika, cayenne pepper, and 1 tablespoon of fresh thyme. Salt and pepper the chicken and then dredge it in the flour mixture. Make sure to coat it on all sides.
- Brown Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. Place chicken in the pan and sear on all sides until golden brown, about 3-5 minutes per side. Add another tablespoon of butter to the pan and let it brown around the chicken for about 2 minutes. Set chicken aside on a plate.
- Make Sauce: Using the same skillet, 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme and rosemary and a little more salt and pepper. Add the wine and chicken broth, scrape all the brown bits off the pan, and let this simmer for about 5 minutes. Then add the heavy cream, kale, gnocchi, and tomatoes. Cook for about 5 minutes until the gnocchi and tomatoes are tender.
- Bake: Place the chicken back into the skillet and top with parmesan. Transfer the pan to the oven and cook uncovered for about 10 minutes. It’s done when the sauce bubbles and a meat thermometer to an internal temperature of 165 degrees F.
Top Tip: Grate your own parmesan cheese. Your recipe will have so much better flavor and texture!
Cooking Tips
- Flavor Boost: For an extra burst of flavor, add a pinch of red pepper flakes and sun-dried tomatoes instead of fresh or lemon juice.
- Adjusting Consistency: If the sauce becomes too thick, thin it out with a little more chicken broth or cream. If it's too thin, let it simmer a bit longer to reduce.
- Pan: I like using my trusty cast iron skillet or my new Le Creuset Cast Iron Pan.
Storing Tips
Refrigerator: Store leftovers in an airtight container in the fridge for 3-5 days.
Freezer: This isn’t my favorite frozen recipe because of the cream. However, it can be done. Place the cooked and cooled recipe in an airtight container and freeze for two months.
Pro Tip: This dish reheats well, though the sauce may thicken. Add a splash of cream or broth when reheating to restore the nice creamy consistency.
Serving Suggestions
Because this one-pan recipe includes kale, I think it’s a meal itself. If you’d like to add some roasted Brussels Sprouts or a green salad with crusty bread or homemade biscuits, that’d be great!
Try this recipe on a busy weeknight, and let me know how it goes!
More One-Pan Recipes
Love this One-Pan Creamy Chicken Gnocchi recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
One-Pan Creamy Chicken Gnocchi
Equipment
- Kitchen tongs
- measuring spoons
Ingredients
- 6 skinless, boneless chicken thighs or breasts
- salt and black pepper
- ⅓ cup all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (or more to your liking)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped rosemary
- 5 tablespoons salted butter
- 1 medium shallot
- 6 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken broth
- ¾ cup heavy cream
- 1 pound potato gnocchi
- 2 cups chopped kale (or spinach)
- 1 cup grape tomatoes
- ½ cup grated parmesan cheese
Instructions
- Prep: Preheat oven to 400° F (205℃). Chop kale and set aside.
- Prep Chicken: In a shallow bowl, combine flour, paprika, cayenne pepper, and 1 tablespoon of fresh thyme. Salt and pepper the chicken and then dredge it in the flour mixture. Make sure to coat it on all sides.
- Brown Chicken: Heat a large skillet over medium-high heat and add 3 tablespoons of butter. Place chicken in the pan and sear on all sides until golden brown, about 3-5 minutes per side. Add another tablespoon of butter to the pan and let it brown around the chicken for about 2 minutes. Set chicken aside on a plate.
- Make Sauce: Using the same skillet, add 1 more tablespoon of butter, the shallots, garlic, a tablespoon of thyme and rosemary, and a little more salt and pepper. Add the wine and chicken broth, scrape all the brown bits off the pan, and let this simmer for about 5 minutes. Then add the heavy cream, kale, gnocchi, and tomatoes. Cook for about 5 minutes until the gnocchi and tomatoes are tender.
- Bake: Place the chicken back into the skillet and top with parmesan. Transfer the pan to the oven and cook uncovered for about 10 minutes. It’s done when the sauce bubbles and a meat thermometer to an internal temperature of 165 ° F.
Notes
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- Flavor Boost: For an extra burst of flavor, add a pinch of red pepper flakes and sun-dried tomatoes instead of fresh or lemon juice.
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- Adjusting Consistency: If the sauce becomes too thick, thin it out with a little more chicken broth or cream. If it's too thin, let it simmer a bit longer to reduce.
- Storage: Store leftovers in an airtight container in the fridge for 3-5 days.
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- Pan: I like using my trusty cast iron skillet or my new Le Creuset Cast Iron Pan.
Kristyn
Mmmm!!! Love gnocchi!! I love it with this chicken! It's a hearty, family-friendly, delicious meal!
Mel
This was so delicious, and even better that it only uses one pan! Such a win!
Bella
How could I not love this! It was literally such a comfort dish. So much flavor too.