Creamy Herb Chicken Gnocchi (Print Version)
Tender chicken and pillowy gnocchi in a luxuriously creamy herb sauce, ready in 40 minutes.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup baby spinach, roughly chopped
05 - 1 cup cherry tomatoes, halved
→ Gnocchi & Dairy
06 - 1 lb potato gnocchi (fresh or shelf-stable)
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil
→ Fresh Herbs
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh basil
14 - 1 teaspoon chopped fresh thyme
15 - 1 teaspoon chopped fresh chives
→ Spices & Seasonings
16 - 1/2 teaspoon dried Italian seasoning
17 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
02 - In the same skillet, add the remaining tablespoon of butter. Sauté the diced onion for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
03 - Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
04 - Add the gnocchi to the skillet. Cover with a lid and simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi is tender and cooked through.
05 - Return the seared chicken to the skillet along with the chopped spinach and halved cherry tomatoes. Stir everything together and cook for another 2 to 3 minutes, or until the spinach has wilted.
06 - Stir in the grated Parmesan cheese, chopped parsley, basil, thyme, and chives. Season with additional salt and pepper to taste.
07 - Remove the skillet from heat and let it stand for 2 minutes so the sauce thickens slightly. Serve hot, garnished with extra fresh herbs and Parmesan if desired.
# Expert Advice:
01 -
- Everything cooks in one pan, which means you get all the comfort with almost no cleanup.
- The cream sauce thickens itself around the gnocchi, so it tastes like you spent hours stirring when you barely did anything.
02 -
- Do not rush the cream to a boil or it will break and look grainy instead of smooth.
- Stirring the gnocchi occasionally while covered prevents them from sticking together in clumps.
03 -
- Let the chicken sit undisturbed in the pan for at least three minutes before flipping, because that patience is what creates the golden crust that makes this dish special.
- Grate your Parmesan as finely as possible so it melts seamlessly into the sauce instead of leaving stringy clumps.