This One-Pan Chicken and Gnocchi recipe is the ultimate weeknight comfort food. With tender chicken breasts, pillowy gnocchi, and a creamy sauce made with mushrooms and spinach, it’s a dish that comes together quickly and tastes like it took hours. The best part? It’s all made in one pan, making cleanup a breeze.
Why You’ll Love This Recipe
- Easy Cleanup: Cooking everything in one pan means less mess and fewer dishes.
- Creamy and Flavorful: The combination of chicken, gnocchi, and a rich creamy sauce makes this dish indulgent and satisfying.
- Quick and Simple: This recipe comes together in just 40 minutes, making it perfect for busy nights.
- Perfect for Meal Prep: It’s hearty, filling, and stores well, so you can enjoy leftovers the next day.
Ingredients
For the Chicken and Sauce:
- 1 1/2 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil, divided
- 1 small shallot, diced
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
- Pinch crushed red pepper flakes
- 1 (17-oz.) package gnocchi
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 cups packed baby spinach
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Chicken: Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Remove the chicken and set aside.
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Prepare the Sauce: Reduce heat to medium and add the remaining olive oil. Add the shallot and mushrooms, cooking until golden, about 5 minutes. Add garlic, thyme, and oregano, cooking for 1 more minute. Pour in the chicken broth, scraping up any brown bits from the pan, then add half and half. Bring to a simmer and season with salt, pepper, and red pepper flakes. Stir in the gnocchi and return the chicken to the pan. Let the mixture simmer until the chicken is cooked through and the internal temperature reaches 165°F, about 8-10 minutes, stirring occasionally. Remove the chicken from the skillet.
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Finish the Dish: Add the cheeses and stir until melted. Add spinach and stir until wilted.
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Serve: Slice the chicken and return it to the skillet. Season with more salt and pepper to taste, and serve immediately.
Servings and Timing
- Servings: This recipe yields about 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Version: Omit the chicken and use extra mushrooms or a plant-based protein for a vegetarian twist.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce for an extra layer of heat.
- Dairy-Free: Use coconut milk or oat milk in place of half and half and dairy-free cheese.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stove, adding a splash of broth or cream to bring the sauce back to life.
FAQs
Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just add them directly to the pan without thawing.
Can I use a different type of chicken?
Boneless, skinless thighs will work well in this recipe as a substitute for chicken breasts.
How do I know when the chicken is fully cooked?
Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F.
Can I add other vegetables?
Absolutely! You can add peas, zucchini, or bell peppers for extra flavor and nutrients.
Can I make this recipe ahead of time?
This dish is best served fresh, but you can prepare the components (like the sauce) ahead of time and assemble when ready.
What can I serve with this dish?
It pairs well with a simple green salad or crusty bread to soak up the creamy sauce.
Can I make it spicier?
Yes, feel free to add more crushed red pepper flakes or a dash of cayenne pepper for extra heat.
What kind of gnocchi should I use?
You can use store-bought gnocchi, either fresh or frozen, for the best results.
Can I use a different type of cheese?
You can substitute mozzarella with provolone or fontina, and use any hard cheese like Pecorino for Parmesan.
How do I store leftovers?
Store the leftovers in an airtight container and refrigerate for up to 3 days.
Conclusion
One-Pan Chicken and Gnocchi is a rich, creamy, and comforting meal that comes together in just 40 minutes. It’s the perfect weeknight dinner that requires minimal cleanup but delivers maximum flavor. Whether you’re feeding your family or entertaining guests, this dish will leave everyone satisfied.
Print
One-Pan Chicken and Gnocchi
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This One-Pan Chicken and Gnocchi recipe is the ultimate comfort food for busy weeknights. With tender chicken breasts, pillowy gnocchi, and a creamy sauce made with mushrooms and spinach, it’s a quick and easy meal that tastes like it took hours. Best of all, it’s made in just one pan for easy cleanup!
Ingredients
For the Chicken and Sauce:
- 1 1/2 lb boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp extra-virgin olive oil, divided
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
- Pinch crushed red pepper flakes
- 1 (17-oz) package gnocchi
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 3 cups packed baby spinach
Instructions
1. Cook the Chicken
- Season chicken breasts with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 4 minutes per side, until golden.
- Remove the chicken from the pan and set aside.
2. Prepare the Sauce
- Reduce heat to medium and add the remaining 1 tablespoon olive oil.
- Add the shallot and mushrooms, cooking for about 5 minutes until golden.
- Stir in garlic, thyme, and oregano, cooking for 1 more minute.
- Pour in chicken broth, scraping up any brown bits from the pan.
- Add half and half and season with salt, pepper, and red pepper flakes. Bring to a simmer.
3. Cook the Gnocchi
- Stir in the gnocchi and return the chicken to the pan.
- Let the mixture simmer for about 8-10 minutes, stirring occasionally, until the chicken is cooked through (internal temp 165°F).
- Remove the chicken from the skillet again and set aside.
4. Finish the Dish
- Stir in mozzarella and Parmesan until melted.
- Add spinach and stir until wilted.
5. Serve
- Slice the chicken and return it to the skillet.
- Season with more salt and pepper to taste and serve immediately.
Notes
- Vegetarian Version: Omit the chicken and use extra mushrooms or a plant-based protein for a vegetarian version.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce for extra heat.
- Dairy-Free: Use coconut milk or oat milk in place of half and half and dairy-free cheese.
- Extra Veggies: Feel free to add peas, zucchini, or bell peppers for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
