This creamy Chicken Gnocchi Skillet brings together tender chicken, soft potato gnocchi, fresh spinach, juicy tomatoes, and a rich garlic parmesan sauce. It is cozy, satisfying, and simple enough for a busy weeknight dinner.
Easy skillet dinners are always a good idea, and this chicken gnocchi skillet is comfort food at its best. It has the heartiness of chicken, the pillowy texture of gnocchi, and a creamy sauce that ties everything together without making the recipe complicated.
This dish is made with familiar ingredients like boneless chicken thighs, potato gnocchi, tomatoes, spinach, garlic, broth, cream, and parmesan cheese. Most of the cooking happens in one deep skillet, which keeps the process straightforward and makes cleanup easier. The gnocchi is cooked separately first, then folded into the sauce so every bite is coated and flavorful.
If you enjoy meals that combine a protein, vegetables, and pasta-style ingredients in one pan, this recipe is a great option. It is filling without being fussy, creamy without feeling overly complicated, and flavorful enough to serve on its own. It also works well for a family dinner, a cozy weekend meal, or a quick dinner when you want something homemade but manageable.
Recipe features
- A complete chicken gnocchi dinner with protein, vegetables, and a creamy sauce.
- Mostly cooked in one large skillet for an easy weeknight meal.
- Made with simple, easy-to-find ingredients.
- Rich, savory, and comforting thanks to garlic, parmesan, and cream.
- Flexible enough to use chicken thighs, tenders, or chicken breasts.
Ingredients
Gnocchi – Potato gnocchi is the base of this recipe. It gives the skillet its soft, pillowy texture and makes the dish extra hearty.
Chicken – Boneless, skinless chicken thighs are used here because they stay tender and flavorful when seared. Chicken tenders or chicken breasts can also be used. If using chicken breasts, pound them to an even thickness so they cook evenly, and watch the cooking time since it may vary.
Spices – Garlic powder, smoked paprika, and salt season the chicken before it is seared. Smoked paprika adds a deeper flavor, but regular paprika can be used if you prefer a milder taste. Italian seasoning is another option if you want a more herb-forward flavor.
Vegetables – Onion, garlic, grape tomatoes, and spinach add freshness, color, and balance to the creamy sauce. The tomatoes soften slightly as they cook, while the spinach wilts into the skillet at the end.
Broth – Chicken broth helps loosen the browned bits from the pan after searing the chicken and forms the base of the sauce. Vegetable broth can be used if needed.
Cream – Heavy cream gives the garlic parmesan sauce its rich texture. Half and half or milk may be used for a lighter sauce, though the final texture may be less creamy.
Cheese – Parmesan cheese melts into the sauce and adds a salty, savory finish. Freshly grated parmesan is best because it melts more smoothly and is less likely to clump.
How to Make this Chicken Gnocchi Skillet
Step 1: Cook the gnocchi. Start by cooking the potato gnocchi according to the package directions. Drain it well and set it aside while you prepare the chicken and sauce.
Step 2: Sear the chicken. Heat olive oil in a large, deep skillet over medium heat. Season the chicken with salt, garlic powder, and smoked paprika. Place the chicken in the hot skillet and sear it for 4 to 5 minutes per side, or until it is browned and cooked through. Transfer the chicken to a plate.
Step 3: Sauté the vegetables. Add a splash of chicken broth to the same skillet and scrape up the browned bits from the bottom. Add the diced onion and cook for 3 to 4 minutes, until softened. Stir in the butter, tomatoes, garlic, and a pinch of salt, then cook for another 3 minutes. Add the spinach and stir until it wilts.
Step 4: Make the sauce. In a bowl or glass measuring cup, whisk together the remaining broth, heavy cream, and all purpose flour until smooth. Pour the mixture into the skillet and bring it to a low simmer. Gradually stir in the parmesan cheese until the sauce becomes smooth and creamy. Let it simmer for about 2 minutes so it thickens slightly.
Step 5: Combine. Add the cooked gnocchi to the skillet and stir until each piece is coated in the creamy garlic parmesan sauce. Nestle the chicken back into the skillet and simmer everything together for 1 to 2 minutes. Finish with extra parmesan, salt, and pepper to taste, then serve warm.
Tips and FAQs
- Use cooked shredded chicken or store-bought rotisserie chicken to make the recipe even faster. Add it near the end so it warms through without drying out.
- Vegetable alternatives: If you do not want to use tomatoes or spinach, try sliced mushrooms, peas, kale, green beans, broccoli, or cauliflower.
- Serve it with: This chicken gnocchi skillet is filling on its own, but it can also be served with potatoes, broccoli, or a simple salad.
- If you do not have a large, deep skillet, use a Dutch oven instead.
- For the smoothest sauce, add the parmesan gradually and stir constantly as it melts.
- If the sauce becomes too thick, add a small splash of broth or milk to loosen it.
Do I have to use gnocchi?
Technically, no. This is a gnocchi recipe, so gnocchi is the best choice for the intended texture and flavor. However, if you prefer another type of pasta, you can use it instead. Just cook the pasta separately and stir it into the sauce at the end, the same way you would with the gnocchi.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended because the texture of the gnocchi and the creamy sauce may change after reheating.
To reheat: Reheat leftovers in the microwave for the quickest option. The sauce will thicken as it sits, so add a splash of broth or milk before reheating if needed.
More chicken dinners
Mushroom Chicken
Chicken Broccoli Ziti
Crockpot Hawaiian Chicken
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Chicken Gnocchi Skillet
Ingredients
- 1 lb. potato gnocchi
- 1 tbsp olive oil
- 1.5 lb. boneless, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup diced onion
- 1 tbsp butter
- 1 pint grape tomatoes, halved
- 4 garlic cloves, minced
- 5 oz. spinach
- 1 cup chicken broth, divided
- 1/2 cup heavy cream
- 2 tbsp all purpose flour
- 3/4 cup freshly grated parmesan cheese
Instructions
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Cook the gnocchi according to the package instructions. Drain and set aside.
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Heat olive oil in a large, deep skillet over medium heat. Season the chicken with salt, garlic powder, and smoked paprika, then sear for 4 to 5 minutes per side. Transfer to a plate.
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Add a splash of broth to the skillet and scrape up the browned bits. Add the onion and sauté for 3 to 4 minutes. Stir in the butter, tomatoes, garlic, and a pinch of salt, then cook for 3 minutes. Add the spinach and stir until wilted.
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Whisk the remaining broth, cream, and flour together in a bowl or measuring cup. Pour the mixture into the skillet and bring it to a low simmer. Slowly stir in the parmesan until smooth, then simmer for 2 minutes.
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Add the cooked gnocchi and toss to coat. Return the chicken to the skillet and simmer for 1 to 2 minutes. Garnish with extra parmesan, salt, and pepper before serving.