A scrumptious Chicken and Gnocchi Skillet Recipe that combines soft and pillowy gnocchi with chicken, and spinach, all coated in a creamy garlic parmesan sauce.
Our whole family loves this easy recipe, even the younger crowd. It has a delightful combination of flavors and textures. The soft, pillowy, and tender gnocchi pairs perfectly with tender chicken, while the earthy spinach adds a fresh, nutritious element. The creamy garlic parmesan sauce, enhanced with shallots, thyme, and a hint of white wine, brings everything together with a rich and savory taste. This dish is the ultimate comfort food. It’s delicious and the perfect meal for any occasion.
Chicken and Gnocchi Skillet Dish
Easy weeknight meal. I can make this skillet recipe in under an hour and even faster when I use pre-cooked chicken.
Use Pre-Cooked Chicken for This Recipe
Using precooked chicken is a great way to save time when making this Creamy Chicken and Gnocchi. Whether you have leftover chicken from a previous meal or purchase a rotisserie chicken from the grocery store, precooked chicken can be easily added to this dish.
Simply dice into bite-sized pieces or shred the precooked chicken and add it to the pot along with the other ingredients. As it heats through it absorbs the rich, creamy sauce. This shortcut makes this recipe even more convenient for busy weeknights or when you’re short on time.
Creamy Chicken and Gnocchi Skillet Recipe
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Kitchen Essentials
Ingredients
- 16 Ounces Gnocchi 1 (16-ounce) package or cauliflower gnocchi, or potato gnocchi
- 1 ½ Pounds Chicken boneless and skinless
- Kosher salt and freshly ground black pepper to taste
- 5 Tablespoons Butter divided
- 1 Medium Shallot or yellow onion diced
- 3 Cloves Garlic minced or 3 Tablespoons of minced
- 2 Teaspoons Fresh Thyme Leaves chopped ¾ teaspoon if using dried
- 3 Tablespoons All-Purpose Flour
- 1 ¼ Cup Chicken Broth or vegetable broth
- ¼ Cup White wine
- ½ Cup Heavy Cream or half and half
- 2 Cups Fresh Spinach stems removed and leaves torn into bite-sized pieces
- ½ Cup Parmesan cheese grated
text ingredients
Instructions
- In a large pot of boiling and salted water, cook the gnocchi according to the package instructions. Drain well and set aside.16 Ounces Gnocchi
- Dice and season the chicken with salt and pepper.1 ½ Pounds Chicken, Kosher salt and freshly ground black pepper
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the chicken in a single layer, cooking in two batches until golden brown and cooked through. The internal temperature should reach 165°F, about 4-5 minutes per side. Set the chicken aside.5 Tablespoons Butter
- In the same skillet using medium heat, melt the remaining 3 tablespoons of butter. Add the diced shallot, garlic cloves, and fresh thyme. Cook, stirring frequently, until tender, and fragrant, about 3-5 minutes.1 Medium Shallot, 3 Cloves Garlic, 2 Teaspoons Fresh Thyme Leaves
- Stir in the flour and cook until lightly browned, about 1 minute.3 Tablespoons All-Purpose Flour
- Gradually whisk in the chicken broth and wine. Make sure to scrape up the flavorful brown bits on the bottom of the pan. Cook until slightly thickened, about 3-5 minutes1 ¼ Cup Chicken Broth
- Whisk in the white wine, and heavy cream or half and half. Taste the sauce and season with salt and pepper to taste.¼ Cup White wine, ½ Cup Heavy Cream
- Add the cooked gnocchi and spinach, cooking until the spinach wilts, about 2-3 minutes. Add the chicken to the skillet and stir to combine. Sprinkle with the grated Parmesan cheese.2 Cups Fresh Spinach, ½ Cup Parmesan cheese
- Serve immediately and enjoy.
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How Much is 1 ½ Pounds of Chicken?
1 1/2 pounds of boneless, skinless chicken is equivalent to approximately:
- 3 to 4 medium boneless chicken breasts (each breast typically weighs about 6 to 8 ounces).
- 6 to 8 boneless skinless chicken thighs (each thigh typically weighs about 3 to 4 ounces).
What Types of Gnocchi Work for this Recipe?
There are several types of store-bought gnocchi that you can try in this recipe. Each has a different taste.
Potato Gnocchi: Traditional gnocchi made from potatoes, flour, and sometimes egg. They are soft and fluffy in texture.
Ricotta Gnocchi: Made with ricotta cheese, flour, and sometimes egg. They are lighter and more delicate compared to potato gnocchi.
Semolina Gnocchi: Also known as gnocchi alla romana, these are made from semolina flour, milk, butter, and cheese. They are typically baked or pan-fried and have a firmer texture.
Cauliflower Gnocchi: A modern variation made with cauliflower instead of potatoes. It’s a lower-carb alternative and often gluten-free.
Sweet Potato Gnocchi: Similar to potato gnocchi but made with sweet potatoes, adding a slightly sweeter flavor.
Buckwheat Gnocchi: Made from buckwheat flour, these gnocchi have a more earthy flavor and are often served with richer sauces.
Spinach Gnocchi: Incorporates spinach into the dough, adding color and a hint of earthy flavor.
Each type of gnocchi can vary in preparation and the sauces they are paired with, offering a versatile base for different culinary creations.
Store Leftovers
To store this Chicken and Gnocchi Skillet dish, allow it to cool completely before transferring it into an airtight container. Refrigerate promptly and consume within 3-4 days for best quality. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of chicken broth or half and half to maintain moisture if needed.
While it is possible to freeze this dish, keep in mind that the texture of the gnocchi and the creamy sauce may change slightly upon thawing. If you choose to freeze it, store in a freezer-safe container for up to 1-2 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat gently on the stovetop or in the microwave. Adjust the consistency with a bit of chicken stock or half and half as needed during reheating.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
The whole family loves this recipe.