If you have been searching for a comforting yet elegant dinner that comes together effortlessly, this One-Pan Chicken and Gnocchi Recipe is exactly what you need. The tender chicken breasts cook right alongside fluffy gnocchi, baby bella mushrooms, and a luscious creamy sauce made with garlic, thyme, and Parmesan. It’s a hearty meal that tastes like you spent hours in the kitchen, but with just one pan and a little patience, you’ll have a gorgeous dish that feels like a warm hug on a plate. Trust me, once you try this recipe, it will become a favorite for busy weeknights or cozy weekends.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in creating layers of flavor and texture. From the earthy mushrooms to the fresh spinach, every component enhances the dish without overshadowing the others.
- 1 1/2 lb boneless skinless chicken breasts: The star protein, providing hearty substance and juicy flavor when cooked properly.
- Kosher salt and freshly ground black pepper: To season and bring out the natural flavors of the chicken and sauce.
- 2 tbsp extra-virgin olive oil, divided: Used to sear the chicken and sauté vegetables, adding richness and depth.
- 1 small shallot, diced: Offers a subtle sweetness and layers of complexity to the base of the sauce.
- 8 oz baby bella mushrooms, sliced: Adds a tender, earthy note and meaty texture that complements the chicken perfectly.
- 2 cloves garlic, minced: A fragrant punch that infuses the dish with warm, savory undertones.
- 2 tsp fresh thyme leaves: Bright and aromatic, these herbs lift the sauce with their fresh garden flavor.
- 1 tsp dried oregano: Adds a hint of Italian-inspired earthiness to the creamy sauce.
- 1 cup low-sodium chicken broth: Forms the flavorful liquid base and keeps the dish moist.
- 1 1/4 cups half and half: Creates the velvety cream sauce that coats the gnocchi beautifully.
- Pinch crushed red pepper flakes: Just enough gentle heat to awaken your palate without overpowering.
- 1 (17-oz) package gnocchi: Light, pillowy dumplings that soak up the sauce and make this meal truly comforting.
- 3/4 cup shredded mozzarella: Melts into gooey, cheesy pockets of goodness throughout the skillet.
- 1/2 cup freshly grated Parmesan: Adds sharp, nutty flavor and a savory finish to the sauce.
- 3 cups packed baby spinach: Brightens the dish with vibrant color and subtle earthiness, wilting perfectly into the creamy sauce.
How to Make One-Pan Chicken and Gnocchi Recipe
Step 1: Prepare and Sear the Chicken
Begin by seasoning your chicken breasts generously with kosher salt and freshly ground black pepper—this is key to building flavor right from the start. Heat one tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the pan and cook for about 4 minutes on each side until both sides are golden brown. Don’t rush this step; that golden crust locks in juices and creates a beautiful color. Once cooked, remove the chicken and set it aside—your pan is already flavorful and ready for the next stage.
Step 2: Sauté the Aromatics and Mushrooms
Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the diced shallot and sliced baby bella mushrooms, cooking them for about 5 minutes until they turn golden and tender. This step unlocks deep, savory notes as the mushrooms release their moisture and the shallot softens into sweetness. Stir them occasionally to ensure even caramelization without burning.
Step 3: Add Garlic and Herbs to Build Flavor
Next, stir in the minced garlic, fresh thyme leaves, and dried oregano. Cook for about one minute more until the garlic becomes fragrant but not browned. These herbs infuse the dish with fresh, herbal complexity that pairs perfectly with the creaminess to come. The aroma filling your kitchen at this point is absolutely irresistible.
Step 4: Create the Cream Sauce Base
Now pour in the low-sodium chicken broth, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet—this is where incredible depth of flavor hides. Then add the half and half, and season the mixture with salt, pepper, and a pinch of crushed red pepper flakes for a touch of warmth. Bring everything to a gentle simmer, allowing the flavors to meld and the sauce to start thickening slightly.
Step 5: Combine Gnocchi and Chicken to Simmer
Gently stir in the gnocchi, letting them nestle into the creamy sauce, then return the chicken breasts to the pan. Allow this cozy mixture to simmer for about 8 to 10 minutes, stirring occasionally. This gradual cooking ensures your chicken reaches a safe internal temperature of 165°F while the gnocchi soften and soak up all those luscious flavors. Patience here rewards you with a perfectly cooked, tender end result.
Step 6: Make It Cheesy and Add Greens
Remove the chicken once again and set aside. Stir the shredded mozzarella and freshly grated Parmesan into the hot sauce, watching as they melt into a rich and bubbly blanket of cheese. Then fold in the baby spinach, stirring gently until it wilts and blends seamlessly into the dish. Finally, slice the chicken and nestle it back into the skillet, seasoning with extra salt and pepper if needed. Now you’re ready to serve a bowl filled with creamy goodness and vibrant pops of green.
How to Serve One-Pan Chicken and Gnocchi Recipe
Garnishes
A simple sprinkle of fresh herbs like chopped parsley or additional thyme leaves brightens this dish beautifully and adds a fresh contrast to the rich sauce. A light dusting of extra Parmesan on top right before serving invites a pleasing salty finish. If you love a little brightness, a squeeze of lemon juice can also elevate the flavors nicely.
Side Dishes
This meal is pretty much a full package, but if you want to round it out, crisp green beans or a crisp arugula salad dressed with lemon vinaigrette offer a refreshing counterpoint. Garlic bread or a warm baguette also pairs wonderfully to sop up every last bit of that creamy sauce.
Creative Ways to Present
For a fun twist, serve the dish family-style in the skillet right at the table—there’s something so cozy and inviting about that communal vibe. You could also plate individual portions with a drizzle of extra virgin olive oil and a few chili flakes for those who love a bit more heat. And for a more elegant presentation, nestle the sliced chicken neatly on top of the gnocchi, garnished with microgreens, to impress guests with your chef-level flair.
Make Ahead and Storage
Storing Leftovers
Leftovers of the One-Pan Chicken and Gnocchi Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it an ideal next-day meal. Just be sure to give it a good stir when reheating to reincorporate the sauce and redistribute the spinach.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove to preserve the sauce’s creamy texture and prevent the gnocchi from becoming mushy.
Reheating
To reheat, warm the leftovers over medium-low heat on the stovetop, stirring frequently to avoid sticking and breaking up the gnocchi. Adding a splash of broth or half and half can restore creaminess if the sauce thickens too much. Microwave reheating works as a quick option but be careful not to overcook the chicken.
FAQs
Can I use frozen gnocchi for this One-Pan Chicken and Gnocchi Recipe?
Absolutely! Frozen gnocchi works well and can be added directly to the simmering sauce. Just allow a few extra minutes of cooking time for them to become tender before serving.
Is it possible to substitute the half and half with something else?
Yes, you can swap half and half for whole milk or heavy cream depending on your preference—whole milk for a lighter sauce and heavy cream for an even richer dish. Just adjust the cooking time slightly as the consistency of the sauce will vary.
What can I use instead of baby bella mushrooms?
Cremini mushrooms are essentially the same as baby bellas and work perfectly. You can also use white button mushrooms or portobello slices for a more robust flavor.
Can I make this recipe dairy-free?
To make a dairy-free version, replace the half and half with coconut milk or another creamy non-dairy milk, and omit the cheese or use a dairy-free alternative. The flavor will differ slightly but remain delicious.
How do I know when the chicken is fully cooked?
The most reliable method is to use an instant-read thermometer—chicken breasts are safe to eat when they reach an internal temperature of 165°F. If you don’t have one, cut into the thickest part of the breast to ensure there’s no pinkness inside.
Final Thoughts
Giving this One-Pan Chicken and Gnocchi Recipe a try will quickly make it one of your go-to dinners thanks to its irresistible combination of creamy sauce, tender chicken, and delicate gnocchi all cooked in one pan for easy cleanup. It’s comfort food elevated, perfect for impressing friends or simply treating yourself on a weeknight. So grab your skillet and dive into this deliciously simple meal that feels like a big, cozy hug in every bite!
Print
One-Pan Chicken and Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This One-Pan Chicken and Gnocchi recipe is a comforting and hearty dish combining tender seared chicken breasts, pillowy gnocchi, sautéed mushrooms, and spinach in a creamy herb-infused sauce. Ready in just 40 minutes, it’s a perfect weeknight dinner that uses only one skillet for easy preparation and cleanup.
Ingredients
Chicken and Seasoning
- 1 1/2 lb boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
Cooking Oil
- 2 tbsp extra-virgin olive oil, divided
Vegetables and Aromatics
- 1 small shallot, diced
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups packed baby spinach
Herbs and Spices
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
- Pinch crushed red pepper flakes
Liquids
- 1 cup low-sodium chicken broth
- 1 1/4 cups half and half
Pasta and Cheese
- 1 (17-oz) package gnocchi
- 3/4 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
Instructions
- Season the chicken: Pat the boneless skinless chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to enhance the flavor.
- Sear the chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side, or until they develop a golden crust. Once cooked, remove the chicken from the pan and set aside to rest.
- Sauté aromatics and mushrooms: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallot and sliced baby bella mushrooms, cooking for approximately 5 minutes until they are browned and tender.
- Add garlic and herbs: Stir in the minced garlic, fresh thyme leaves, and dried oregano. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Deglaze and add liquids: Pour in the low-sodium chicken broth, scraping up any browned bits stuck to the bottom of the skillet to add depth of flavor. Then, stir in the half and half, and season with salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Bring the mixture to a gentle simmer.
- Add gnocchi and return chicken: Stir in the package of gnocchi, ensuring they are evenly distributed in the sauce. Nestle the cooked chicken breasts back into the skillet.
- Simmer until cooked through: Let the skillet contents simmer for 8-10 minutes, stirring occasionally, until the gnocchi is tender and the chicken reaches an internal temperature of 165°F (74°C), confirming it is fully cooked.
- Remove chicken and add cheese: Take the chicken breasts out of the skillet again and set them aside. Stir in the shredded mozzarella and freshly grated Parmesan cheese, allowing them to melt and create a creamy sauce.
- Add spinach: Add the packed baby spinach to the skillet and stir until it wilts evenly into the cheesy sauce.
- Slice chicken and combine: Slice the chicken breasts into strips or bite-sized pieces and return them to the skillet, mixing everything together gently.
- Final seasoning and serving: Taste and adjust the seasoning with additional salt and freshly ground black pepper as desired. Serve the dish immediately while warm and creamy.
Notes
- Use fresh thyme leaves for a vibrant herbal flavor; dried thyme can be a substitute if needed.
- Check the internal temperature of the chicken with a meat thermometer to ensure safe doneness of 165°F.
- Gnocchi cooks quickly in the simmering sauce, so stir occasionally to prevent sticking.
- Feel free to swap baby bella mushrooms with cremini or white button mushrooms.
- For a richer sauce, substitute half-and-half with heavy cream or whole milk depending on your preference.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
