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Creamy Chicken Gnocchi Skillet

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Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Skill Level: Easy to Intermediate | Serves: 4-6 | Intensity: Moderate, Active Cooking

This Creamy Chicken Gnocchi Skillet is the epitome of cozy comfort, a one-pan wonder that delivers restaurant-quality indulgence with weeknight simplicity. Imagine tender, pan-seared chicken nestled amongst pillowy potato gnocchi, all swimming in a velvety, herb-infused cream sauce with pops of sweet sun-dried tomato and fresh spinach. It’s a deceptively elegant dish that comes together in a flash, offering a satisfying balance of hearty protein, comforting carbs, and vibrant vegetables. Perfect for a date night in or a family dinner that feels special.

Ingredients

For the Chicken & Aromatics:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 teaspoon kosher salt, divided

  • ½ teaspoon black pepper, divided

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter, divided

  • 1 small yellow onion, finely diced

  • 4-5 cloves garlic, minced

  • ⅓ cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 1 tbsp of the oil)

For the Sauce & Gnocchi:

  • 2 tablespoons all-purpose flour

  • 1 ½ cups low-sodium chicken broth

  • 1 cup heavy cream or full-fat coconut milk for a dairy-free option

  • 1 teaspoon dried Italian seasoning

  • 1 (16-17 oz) package shelf-stable potato gnocchi (do not boil first)

  • 3 cups fresh baby spinach, loosely packed

  • ½ cup grated Parmesan cheese, plus more for serving

  • ¼ cup fresh basil or parsley, chopped, for garnish

Equipment

  • Large, oven-safe skillet (12-inch minimum, cast iron works beautifully)

  • Tongs

  • Whisk

  • Wooden spoon or spatula

  • Measuring cups and spoons

Instructions

1. Sear the Chicken (8-10 mins)

Pat the chicken cubes very dry with paper towels. This is the single most important step for achieving a golden sear. Season generously with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat until the butter foams. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook undisturbed for 3-4 minutes per side until deeply golden brown and cooked through. Using tongs, transfer the chicken to a clean plate. It will finish cooking in the sauce later.

2. Sauté the Aromatics (5 mins)

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced sun-dried tomatoes and cook for 1 more minute until fragrant. Stir in the reserved tablespoon of sun-dried tomato oil for an extra layer of flavor.

3. Create the Roux & Build the Sauce (5 mins)

Sprinkle the flour over the onion mixture. Cook, stirring constantly, for 1-2 minutes to create a light roux and cook out the raw flour taste. This will thicken your sauce beautifully. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then, whisk in the heavy cream, dried Italian seasoning, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Bring the mixture to a gentle simmer, whisking occasionally. It should thicken slightly.

4. Cook the Gnocchi & Finish (10 mins)

Gently stir in the entire package of uncooked, shelf-stable gnocchi. They will cook directly in the sauce. Reduce heat to medium-low, cover the skillet with a lid or aluminum foil, and let it simmer for 5 minutes. Uncover, stir gently, and add the fresh spinach in handfuls, letting it wilt into the sauce. Return the seared chicken and any accumulated juices to the skillet. Stir in the ½ cup of grated Parmesan cheese. Cover again and cook for an additional 3-4 minutes, until the gnocchi are tender, the chicken is heated through, and the sauce is creamy and cohesive.

5. Garnish and Serve (2 mins)

Remove the skillet from heat. Taste and adjust seasoning if needed. Garnish liberally with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Serve immediately directly from the skillet with crusty bread to soak up every drop of the incredible sauce.

The Last Bite: The Magic of Texture and Technique

This dish’s success hinges on two critical techniques that transform simple ingredients into something extraordinary. First, the Maillard reaction achieved by properly drying and searing the chicken. This isn’t just about browning; it’s a complex chemical process that creates hundreds of new flavor compounds, lending a deep, savory, nutty base note to the entire dish. The fond (those browned bits left in the pan) becomes the flavor foundation for the sauce.

Second, and uniquely important here, is the direct cooking of the gnocchi. By adding the gnocchi to the simmering sauce rather than boiling it separately, they perform a culinary double duty. As they cook, they release their starches directly into the liquid. These starches act as a natural thickener and emulsifier, binding the water-based broth and the fat-based cream into a luxuriously silky, clingy sauce that coats every nook and cranny of the pillowy dumplings. This method also allows the gnocchi to absorb the sauce’s flavors from the inside out, making them little parcels of seasoned delight rather than just a bland starch vehicle. The sun-dried tomatoes and spinach aren’t just color; they provide essential bursts of sweet acidity and earthy freshness that cut through the richness, creating a perfectly balanced bite. This isn’t just a skillet meal; it’s a lesson in how smart technique can build layers of flavor and texture with minimal effort.

Nutrition Information (Per Serving, based on 5 servings)

  • Calories: ~610 kcal

  • Total Fat: 34g

  • Saturated Fat: 18g

  • Cholesterol: 155mg

  • Sodium: 880mg

  • Total Carbohydrates: 42g

  • Dietary Fiber: 4g

  • Sugars: 5g

  • Protein: 38g

Note: Nutritional values are estimates. Using low-sodium broth and adjusting added salt can significantly reduce sodium content. For a lighter version, half-and-half can replace heavy cream, though the sauce will be less rich. The shelf-stable gnocchi are key here, as refrigerated or fresh gnocchi have a different moisture content and may require adjusted cooking time. The Parmesan adds a salty, umami punch, but for a dairy-free version, use nutritional yeast and omit the cheese.

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