One-Pan Creamy Chicken Gnocchi

Pan filled with creamy chicken and gnocchi.

Enjoy delicious homemade comfort food with this One-Pan Creamy Chicken Gnocchi Recipe! Easy to make and cleanup, and is bursting!

Course dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 478kcal

Equipment

large skillet
Measuring cups
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

Get Recipe Ingredients

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.

Video

Notes

- 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.
- Storage: Store leftovers in an airtight container in the fridge for 3-5 days.

- Pan: I like using my trusty cast iron skillet or my new Le Creuset Cast Iron Pan.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition